**4. Perspectives**

Milk fat is one of the most expensive ingredients in the food industry [19,32,33]; therefore, it may be subject to fraudulent practices such as its partial replacement with cheaper oils and fats. The addition of nondairy fats and oils to dairy fats will result in lower SVs. Of course, an altered butter or cheese fat composition would be difficult to detect through SVs if coconut oil (SV = ~249 mg KOH/g oil) combined with a common C16–C18 oil (such as sunflower, rapeseed or soybean oil, with SV = ~193 mg KOH/g oil) is used as an adulterant. On the other hand, except for the producing countries, coconut oil is an expensive commodity [34] in the rest of the regions (for example, in Europe), which makes it improbable as an adulterant. Consequently, SVs may be an indicator for dairy products adulteration with other fats and oils of nondairy origin. Therefore, further studies correlating the amount of vegetable fats added into dairy fats with the variation of the SV may lead to the rapid detection of adulterated dairy products.
