Abstract
The aim of this study was to evaluate the application of the methodology of Fourier Transform Infrared spectroscopy (FT-IR) to the identification of adulterated raw milk. A reference spectrum with 800 representative samples of the study area was built. Through the analysis of principal components, equations with a distinct number of factors were developed. For the validation test, 100 adulterated samples were used at three different concentrations of sodium bicarbonate, sodium citrate and non-acid cheese whey. Results indicate that the FT-IR can be used for the identification of adulterated milk with 0,05% and 0,075% of sodium bicarbonate and citrated respectively.
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