Determination of adulteration by determining β-sitosterol, gelatin and starch contents in dairy products sold in Diyarbakir province

Aim: It is aimed to determine the amount of vegetable oil (β-sitosterol), gelatin and starch added for adulteration in yoghurt, cheese, butter, clotted cream and ice cream products sold in Diyarbakır, to determine the amounts of fat (%) and YKM-KM (%) and to form an opinion about the common adulterations and to contribute to the provision of food safety. Materials and Methods: A total of 110 dairy products, including 37 packaged and 73 unpackaged whole-fat yogurt samples (n=24), cheese sample (n=34), butter sample (n=21), clotted cream sample (n=20) and half-fat ice cream sample (n=11) offered for sale in Diyarbakır, were analyzed. Vegetable oil (β-sitosterol) was searched using Gas Chromatography (GC) device using the "International Olive Council, COI/T.20/Doc. No:26/Rev.5 June 2020" and "TS 7503" methods, and the presence of gelatin and starch was studied according to TS 1330 September 2021. TS ISO 3433, TS 1331 2021, TS 1864 May 2008, TS EN ISO 5534, TS 1018 April 2002 and TS ISO 3728 April 2010 were used in the analysis of oil (%) and YKM-KM (%) amount. Results: Of the 110 dairy products analyzed, vegetable oil (B-sitosterol) was found in 31 (% 28.18) and starch in 18 (% 16.36). Gelatin was not detected in yogurt samples. Fat (%) amount in 41 samples (% 37.27) and YKM-KM (%) amounts in 46 samples (% 41.81) were not in compliance with the legislation. Adulteration was detected in 83 (% 75.45) of the total samples (n=110), and 67 of these samples were found in samples sold without packaging. The remaining 27 (% 24.54) products were in compliance with the legislation. Conclusion: The findings reveal widespread adulteration in dairy products sold in Diyarbakır, and show that inspections and penalties are inadequate and that unpackaged products in particular are riskier due to lack of control.