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The mechanism of determining the adulteration of whole milk with milk powder by spectrophotometry

✍ Scribed by Lin, Tsan-Cheng ;Chen, Ing-Jun ;Ko, Ying-Chin

Publisher: John Wiley and Sons
Year: 1991
Tongue: English
Weight: 459 KB
Volume: 35
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19910350408

No coin nor oath required. For personal study only.

✦ Synopsis

The spectrophotometric method for determination of the reconstituted milk adulteration in the raw milk has been suggested by empirical experiments. However, the mechanism is unclear. In this study, we followed and modified their methods and found that the mechanism is the turbidity difference between homogenized milk and non-homogenized milk. The equation of turbidance S=KBC. (d /d4 + k4) is offered as an explanation of this observation.There are linear relationships between transmittance (T[X]) and the amount of there constituted milk added (r=0.99) to the raw milk, non-hornogenizcd milk, and homogenized milk.

This method is recommended for detecting the addition of reconstituted milk to raw or non-homogenized milk. The result of the empirical methods showed that the dctcction rate of adulteration can be as accurate as 2.5 76, but this m c t h d is not rccommcndcd for dctccting the adulteration of homogenized milk.

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