Analytical control of butter sold in retail chains of the city of Rostov-on-Don

To date, there are a significant number of counterfeit products among butter. The most common qualitative type of butter adulteration consists in replacing natural milk fat with vegetable one (palm, soy, etc.), as well as cheaper and less valuable animal one (beef, pork, lamb, etc.), without specifying this in the composition. In this regard, analytical control of several kinds of sweet-cream unsalted butter with fat mass fraction of 82.5 was performed in this work. A comprehensive assessment of the fatty phase of butter (fatty acid composition, triacylglyceride composition, and sterol composition) was carried out by means of gas chromatography. During the work, it was found that four out of five samples meet the requirements of the standard.