Evaluation of adulteration in non pasteurized dairy cream with vegetal fat and its effect in their functional properties

Abstract

Due to price increase of natural foods and looking for higher economical benefits dairy cream producers adulterate it with vegetal fat, partially replacing dairy cream with it without making the denomination in the label. The objective of this work was to evaluate adulteration of dairy creams without pasteurization with vegetal fat and its effect in their functional properties, such as: viscosity, phase reversal, volume increased and foam firmness. Adulteration with vegetal fat was determined by infrared spectroscopy. Fat content of creams were between 22.75 and 51.00%, all of them were adulterated, greater vegetal fat addition was 39.50%. The values of apparent viscosity were very high (32 099.0 to 388 800 cP).