Abstract：
:Adulteration of milk with whey is difficult to detect because these two have similar physical and chemical characteristics. The traditional methodologies to monitor this fraud are based on the analysis of caseinomacropeptide. The present study proposes a new approach to detect and quantify this fraud using the fatty acid profiles of milk and whey. Fatty acids C14:0, C16:0, C18:0, C18:1, C18:2 and C18:3 were selected by gas chromatography associated with discriminant analysis to differentiate milk and whey, as they are present in quite different amounts. These six fatty acids were quantified within a short time by capillary zone electrophoresis in a set of adulterated milk samples. The correlation coefficient between the true values of whey addition and the experimental values obtained by this technique was 0.973. The technique is thus useful for the evaluation of milk adulteration with whey, contributing to the quality control of milk in the dairy industry.
journal_name
Food Chemjournal_title
Food chemistryauthors
de Oliveira Mendes T,Porto BLS,Bell MJV,Perrone ÍT,de Oliveira MALdoi
10.1016/j.foodchem.2016.07.035subject
Has Abstractpub_date
2016-12-15 00:00:00pages
647-653eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31057-3journal_volume
213pub_type
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