Specialists from the high-tech research laboratory of the National Center of Expertise for the Zhambyl region identified a discrepancy in the fatty acid composition in one of the samples of sour cream from a domestic manufacturer.

During the month of September, three sealed samples of dairy products with a barcode were delivered to the laboratory for the determination of fatty acid methyl esters.

During the research, one of the samples did not meet the requirements of GOST 32915-2014 and TR CU 033/2013 “On the safety of milk and dairy products.” Thus, out of 15 determined methyl esters of fatty acids, 12 did not meet the standards, which indicates the possible falsification of the product under study, that is, milk fat substitutes were used instead of natural ingredients.