Performance of a constant phase element (CPE) sensor to detect adulteration in cow-milk with whey

Performance study of a ‘constant phase angle based’ impedance sensor to detect milk adulteration

“…In previous works [6,12,13], it has been reported that if the surface of two copper plates separated by insulating medium is coated with a thin micro porous film of polymer and dipped into a polarisable medium then the phase angle 'Â' measured at the two port of the element (shown in the Fig. 1) depends on three parameters as expressed in Eq.…”

“…One of the simplest and oldest ways of adulterating milk is addition of water to increase its volume for greater profit [4,5]. Other very common adulterant, to increase the volume of milk is addition of liquidwhey (liquid by product of cottage cheese); especially in the locality where huge amount of cottage cheese is prepared every day [2,6]. The uniqueness of this adulteration is that it does not change the lactose content of the milk [7] but increases the acidity.…”

Milk Adulteration Detection System

“…Finally, Complex non-linear least square (CNLS) method to facilitate the design of suitable signal conditioning circuit. [6]. Detergent is one of the adulterant that is commonly used .Synthetic milk is prepared by adding detergent to emulsify and dissolve oil in water to give frothy solution, the characteristic white color of milk is followed by addition of caustic soda to neutralize acidity which prevents it from turning sour during transportation.…”

A low cost instrumentation system to analyze different types of milk adulteration

“…Another method used to determine the additional water content in milk is freezing point osmometry [12]. In [13][14][15][16], different methods are proposed for determination of whey as an adulterant. Low priced whey [14,16] and rennet whey solid [13,15] are often mixed with liquid milk and milk powder.…”

“…In [13][14][15][16], different methods are proposed for determination of whey as an adulterant. Low priced whey [14,16] and rennet whey solid [13,15] are often mixed with liquid milk and milk powder. To detect the fraudulent addition of rennet (enzymes for curdling of milk) whey solid in ultra high temperature (UHT) milk [13], capillary electrophoresis is used.…”