A study shows that the milk fats in a large number of dairy products sold in Moldova are substituted with fats of other origins, IPN reports, with reference to Logos-Press.

The study, initiated by East Europe Foundation and carried out in the labs of the Center for Applied Metrology and Certification, analyzed 126 samples of domestic and imported dairy products collected in shops of different formats, firm kiosks, up to supermarkets. There were chosen mainly high-fat products. 

One fourth of the specimens that included such products as butter, sour cream, cheese and pressed cheese failed the test. Under the current norms, the non-milk fats must not exceed 5% of all the fats contained in a milk product.

According to the study, the leading national dairy producer JLC is also a leader by the number of samples where the fats of vegetable origin exceeded a lot the norm - in the “domestic” cow cheese by 6% (95.8%), while in granulated cow cheese “Faguras” – 5% (93.2%). In the cheese “Grauncior”, the fats of foreign origin represented 89.31%, while in the product “Gingasie” – 89%.

The lab results can be seen here (PDF).