الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 117 |  |  |
| | | from | 117 | | |
Abstract
A total 36 samples of different types of cheese (6 samples for Talaga, Kiri
spread, Baramili spread, Baramili, White and Yellow feta cheese) were
randomly collected from local markets in Damietta governate, Egypt to be
examined chemically for detection of milk fat adulteration with vegetable oils.
Results revealed that all samples of Talaga, Baramili, White and Yellow feta
cheese were confirmed with E.S, but all samples of Kiri and Baramili spread
not confirmed with E.S.
Determination of fatty acid profile of by GC revealed that 100% of Baramili
spread, Baramili, White and Yellow feta cheese, 83% of Talaga cheese, 66%
of Kiri cheese samples were adulterated with vegetable oils.