Fast approach for fatty acid profiling of dairy products fats using 1H-NMR spectroscopy

A quick and modern alternative for the analysis of milk-based products is proposed. The fats from hard and white fermented cheese samples were extracted and examined using NMR. The identification and quantification of the fatty acid profile was based on a set of chemometric equations. At the same time, based on the ratio of long chain (C10-C22) saturated fatty acids to short chain (C4-C8) fatty acids, the suspected adulteration with vegetable fats could be quickly established (the ratio varied with the addition of exogenous fats). The accuracy of the results offered by NMR method was confirmed by a standard GC-FID method.