Sterol Acetate Test for Foreign Fats in Dairy Products

A gas chromatographic method for detecting vegetable fat in butterfat has been studied collaboratively this year as an improvement over the present AOAC methods, 26.046-26.047. The gas chromatographic method provides detection at lower levels and a better indication of the quantity of adulterant present. All six collaborators reported the presence of 10% and 5% added margarine. Four of the six reported the presence of 2% added margarine. All reported negative results for the presence of vegetable fat in pure butter. It is recommended that the method be adopted as official, first action.