Advances in dairy Research
Open Access

César A Lázaro

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• Research Article
  Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound Method
  Author(s): Gisele OS Meier, Leticia FMC Aquino, Erica B Santos, César A Lázaro, Carlos A Conte-Junior, Adriana CO Silva Gisele OS Meier, Leticia FMC Aquino, Erica B Santos, César A Lázaro, Carlos A Conte-Junior, Adriana CO Silva
  
  The potentiality of the ultrasound method to identify adulteration of pasteurized milk with cheese whey was evaluated. Milk samples were mixed with different concentrations of whey cheese (0, 0.5, 1, 2.5, 5, 10, 15 and 20% v/v), resulting in eight levels of adulteration (500 mL for each one). This procedure was repeated six times totaling 48 samples. Cheese whey was obtained from the manufacturing of fresh cheese under laboratory conditions. Samples were examined for conventional method and ultrasound method by lipids, cryoscopy index, density and non-fat solids. The results of fat were higher from ultrasound than conventional method. However, a significant difference between control and adulterer samples was observed by conventional method while ultrasound showed differences in samples adulterer with 5% of whey cheese onwards. For non-fat solid, only the ultrasound method showed differe.. View More»
  DOI: 10.4172/2329-888X.1000146

  Abstract PDF

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