Determination of adulteration by establishment of β-cytosterol content of butter and cheese samples exposed for sale in İzmir market

In this study, cheese and butter samples, which have a great place in food consumption, were examined whether the adulteration was made by adding vegetable oil or margarine. Determination of β-sitosterol contents of cheese and butter samples sold in İzmir market was aimed. Sterol, fat and dry matter analyses of 25 butter and 25 cheese samples sold in İzmir market were performed. Fat and dry matter analysis in butter were applied according to TS 1331, fat analysis in cheese samples was applied according to TS 3272, dry matter TS EN ISO 5534, sterol analysis was performed according to TS EN ISO 7503, 7501 and Turkish Food Codex Olive Oil and Pirina Oil Analysis Methods Communiqué (2014/53) which include determination of sterol content and composition of animal and vegetable fats and oils by gas chromatography. As a result of the examination of butter samples exposed for sale in İzmir market, the adulteration rate was 20%, in cheese samples this rate is 32%. On the other hand, the rate of dry matter for 24% of cheese samples and 20% of butter samples, in addition, the rate of fat content for 8% of butter samples did not comply with the relevant communiqués of the Ministry of Agriculture and Forestry. When the results obtained were analyzed, about most of the products exposed for sale in the İzmir market were determined there was nonconformity and fraud. This result in particular, supported the existing consumer perception, which includes insecurity about imitation and adulteration in food products.