Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound MethodGisele OS Meier1, Leticia FMC Aquino1, Erica B Santos1, César A Lázaro2,3, Carlos A Conte-Junior2, and Adriana CO Silva1*
- *Corresponding Author:
- Silva ACO
University Professor in Program in Veterinary Medicine
Fluminense Federal University, Vital Brazil Filho, 64
CEP: 24230-340 Niterói, Rio de Janeiro, Brazil
E-mail: [email protected]
Received date: August 10, 2015 Accepted date: September 03, 2015 Published date: September 05, 2015
Citation: Meier GOS, Aquino LFMC, Santos EB, Lázaro CA, Conte-Junior CA, et al. (2015) Detection of Raw Milk Adulterated with Cheese Whey by Ultrasound Method. J Adv Dairy Res 3:146. doi:10.4172/2329-888X.1000146
Copyright: © 2015 Meier GOS et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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 differences in samples adulterer with 2.5% onwards. While no differences in density and cryoscopy index were shown in both methods for any level of adulteration. Although none of the methods shown to be better for the determination of adulterated milk with whey cheese, it is suggested that others physicochemical parameters will evaluate by both methods in order to find parameters indicative of adulteration in pasteurized milk adulterer with whey cheese.