الفهرس 
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Abstract
Milk fat is a significant substance that is essential to the nutritional, sensory, and economic value of milk and dairy products. Additionally, milk fat is a good source of shortchain saturated fatty acids and fat-soluble vitamins. The demand for milk fat has increased in industrialized countries as a consequence of the change in public attitude about the health concerns connected with its intake, which, according to has resulted in a large rise in the cost of milk fat. Because of milk fat, which has the most expensive price of all oils or fats, is a popular target for adulteration. Due to the higher price and restricted availability, manufacturers of milk fat are able to illegally adulterate it with less expensive oils and fats to reduce manufacturing costs and improve profit margins. It has always been challenging to identify adulterants in milk fat due to the variable nature of the triacylglycerols present. It is more challenging to identify foreign fats in milk because of differences in the characteristics of milk fat that are seasonal, species or breed related. This study’s major goal is to assess the techniques for spotting milk adulteration, which involves swapping out expensive milk fat with less expensive palm oils. These techniques include, fat constants (saponification value, Iodine number, and Refractive index), combining milk fat with vegetable oil. Other methods include estimate of gas chromatography, butyro refractometer reading, RP-HPLC, and FTIR. This study compromised of validate analytical techniques for identifying additive palm oil in milk and some products as follows: Fat product resulting from milk fat and palm oil mixing ratios. Estimating of palm oil added to milk. Making soft white cheese by mixing a various rate of milk and palm oil. Finally, determining vegetable oil by evaluating different raw milk and some milk fat products such as cream, butter, and ghee from Egyptian dairy sectors and markets to ascertain the level of milk and dairy product adulteration by gas chromatography method. Part 1: Validate analytical techniques for identifying palm oil and milk fat mixing ratios: Following the full melting of milk fat (99.6% MF) and palm oil (99.6% PO) at 65°C for 10 min, formulated fat blends were created. In order to construct 7 treatments, the liquefied MF and PO were combined in the following ratios: MF:PO 100:0 %, 95:5 %, 90:10 %, 80:20 %, 50: 50 percen, 20:80 percen and 0:100 percen respectively. Butter oil had a saponification value (SV) of 212.4 mg KOH/g oil, whereas palm oil had a value of 165.6 mg KOH/g oil. Although the SV reduced as the proportion of palm oil in the MF and PO combination rose. The SV might thus be used to identify adulteration but not to verify the precise amount of palm oil. The milk fat’s iodine number (IN) was 34.48 g Iodine/100 g fat and plam oil was 55.57 g Iodine/100 g fat. The IN of milk fat should be in the range of 26.4 and 43.1g Iodine/100 g fat according to ES:154-5:2005. The findings of IN might be utilized to identify milk fat that has been tampered with using palm oil if the amount PO is higher than 20% in the blend. Summary and Conclusion 78 Refractive index (RI) for milk fat and palm oil were 1.4538 and 1.4622, respectively. Due to the RI of milk fat should be in the range of 1.4522 - 1.4543 at 40 °C [ES:154-5: 2005]. The RI increased in blenders of milk fat with palm oil by increasing the level of palm oil, but the RI was still in the normal range of MF by adding up to 20% of PO, so the RI method could be used to detect the adulteration of palm oil with level more than 20% of adding PO in milk fat. Butyro-refractometer reader of the examined milk fat and palm oil mixes showed that no significant difference (p≥0.05) between all the studied mixtures, so butyro readings recorded by the Butyro-refractometer could not be used as indicator of replacing milk fat with palm oil.