INFLUENCE OF DIFFERENT CHEMICAL AGENTS ON THE ADULTERED MILK PHYSICAL PROPERTIES CORRECTION

Mircea OROIAN, Daniel BERNICU

Abstract

In the milk industry, one of the most common frauds is the mixing of milk with water with the goal of improving the quantity. After the water adding to the milk, the counterfitert adds different substances to bring the physical properties in the right range.  The aim of this study is to evaluate the influence  of  adulteration  agents  on  the  milk  physical  properties.  For this  purpose,  the  milk  was adultered with different percentages of water (0, 5, 10 and 20 % respectively). The milk adultered with
20 % water was mixed with four substantces in order to bring the density and crioscopic temperature in the right range. The substantces used for the density and crioscopic temperature corrections were: NaCl, NH4Cl, NH4NO3 and CH4ON2.  The  NaCl,  NH4Cl, NH4NO3 and CH4ON2 were  mixed  with  the milk substituted with 20% eater in three different levels (0.25, 0.5 and  1% respectively in the case of NaCl,  and  0.05,  0.10  and  0.20%  respectively  in  the  case  of  the  other adulterants).  All  the  four chemical  substances  brought  the  density  and  crioscopic  temperature  in  the  normal  range  but  in different percentages.

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