Results from portable and of low cost equipment developed for detection of milk adulterations

Nascimento, Wesley William Gonçalves; Souza, Mariane Parma Ferreira de; Valente, Ana Carolina Menezes Mendonça; Anjos, Virgílio de Carvalho dos; Furtado, Marco Antônio Moreira; Bell, Maria José Valenzuela

doi:10.1590/1678-457x.06617

Cited by 14 publications

(9 citation statements)

References 8 publications

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“…There is a need for new methodologies and instrumentation to observe the main changes during the ripening process. In fact, nowadays, several noninvasive spectroscopic techniques have gained more and more space due to several reasons: (i) they are environmentally friendly due to the absence of reagents; (ii) they are fast due to the absence of sample preparation; and (iii) they are susceptible to miniaturization [12][13][14][15]. In particular, instrumental technique such as midinfrared (MIR) spectroscopy has been widely used in the analysis of food products [16].…”

Section: Introductionmentioning

confidence: 99%

Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions

Andrade

Pereira

Ranquine

et al. 2018

Journal of Spectroscopy

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The ripening changes over time of special cheeses (Pecorino, ewes’ ripe, and Gouda) made with ewes’ milk were evaluated using FTIR/ATR spectroscopy during approximately one year. The midinfrared FTIR/ATR analyses were carried out in different ripening times between the cheese varieties and processed by means of multivariate statistical approaches. Overall, during the maturation, we observed a downward trend of the absorbance intensity of the amide group peaks (1700 to 1500 cm−1), which is linked to the breakdown of peptide bonds. Similar behavior was obtained for the lipidic region (3000 to 2800 cm−1 and 1765 to 1730 cm−1). Hierarchical cluster analysis and principal component analysis allowed the evaluation of the physicochemical changes of the cheeses. The proteolysis occurs in a fast pace during the first trimester of the ripening process, and the lipids are converted to smaller species as the times goes by. Our results indicate that infrared spectroscopy can be a useful tool in determining optimal temporal parameters in stages involving the development, production, and even a possible estimation of shelf life of cheeses.

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Section: Introductionmentioning

confidence: 99%

Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions

Andrade

Pereira

Ranquine

et al. 2018

Journal of Spectroscopy

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“…En los sistemas donde el valor del litro de leche comercializado contempla estos componentes, es de importancia conocer los rangos de fluctuación de estos, control que permite al productor como al industrial detectar alteraciones que afecten la calidad de la leche. Alteraciones que podrían relacionarse a factores propios y de manejo del animal, como también a la adición de agua para aumentar el volumen de leche entregado; con azúcar, sal, bicarbonato de sodio, hidróxido de sodio, formaldehido o leche en polvo para incrementar la concentración de sólidos (Nascimento et al, 2017) o el mal funcionamiento del equipo de enfriamiento, el cual provoca que la leche se congele, se separen sus componentes, lo que afecta la calidad bromatológica.…”

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Efecto de agregar agua sobre el punto crioscópico y componentes de la leche cruda de vacas Jersey y Holstein

WingChing-Jones

Chaves²

2019

URJ

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Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows". Introduction: The freezing point is used to assess the quality of raw whole milk and its byproducts. Objective: To determine the effect of water addition on freezing point, bromatological composition, urea content, somatic cell content and bacterial content in raw milk. Methods: During the first stage, we took 35 samples of milk (80mL) from the towns of Turrialba in Cartago, and Zarcero in Alajuela (April and October 2018). We added water (5, 10, 15, 20, 25, and 30% w/w) and kept an unadulterated sample as control (five repetitions each). Results: The addition of 5% water (w/w) was enough to alter all parameters. On a second stage, we tested lower concentrations (1, 2, 3, 4, and 5% w/w). Conclusion: The addition of 1% water (w/w) produced significant changes only on three parameters: freezing point, bromatological contents, and somatic cell count.

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“…Moreover, authenticity in food is also an important factor to concern [5]. The adulterations aim oftentimes illicitly increase the milk volume being the one with water the most common [6]. Adding of chemicals to recover original standard parameters, also occur.…”

Section: Introductionmentioning

confidence: 99%

“…There are numerous studies in the literature that discuss ways to detect different types of adulteration in milk [6,8,9,10,12,13]. However, the methods are often laborious, slow and expensive.…”

Section: Introductionmentioning

confidence: 99%

Mathematical models for correlating electrical parameters and milk adulterants

Nascimento

Lima

Anjos

et al. 2020

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This work presents mathematical models obtained from electrical measurements to control of milk quality and detection of adulterations, especially by ethanol, sodium chloride and sodium bicarbonate. These substances may cause changes in the electrical properties of raw milk. Electrical measurements are non-destructive and fast techniques. The proposed models correlate the addition of the mentioned substances with measurements of conductance and phase angle at a fixed frequency of 100 Hz. Linear models were proposed from the data and the independence, normality, lack of adjustment and homoscedasticity were verified. The detection limits obtained based on conductance were 0.01 %, 0.03 g/L and 2.1 g/L for samples adulterated with ethanol, sodium chloride and sodium bicarbonate, respectively. The limits for measurements based on the phase angle were 0.4%, 1.3 g/L and 16.4 g/L, respectively. The results demonstrated that the proposed models may be a powerful tool to improve milk analysis methodologies.

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Results from portable and of low cost equipment developed for detection of milk adulterations

Cited by 14 publications

References 8 publications

Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions

Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions

Efecto de agregar agua sobre el punto crioscópico y componentes de la leche cruda de vacas Jersey y Holstein

Mathematical models for correlating electrical parameters and milk adulterants

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