The use of paired comparison test on the goat's milk adulteration detection (whole and semiskimmed)

Abstract

AbstractDairy goat products are in high demand in both traditional and new emerging markets. Compared to cow milk, goat milk and its products are increasingly preferred for their health and nutritional benefits such as greater digestibility and lipid metabolism. As a result, it appears that goat's milk consumers and manufacturers encounter the problem of goat's milk falsification with cow's milk. In this study, paired comparison tests were performed by adding varying amounts of cow's milk to the whole and semiskimmed goat's milk to determine to what extent the consumer can detect its falsification. As the amount of cow's milk reaches 50%, the detection of goat's milk adulteration becomes visible. This identification of goat milk adulteration by cow's milk is more marked in semiskimmed milk than in whole milk. This nondetection of whole goat milk adulteration by small amounts of cow's milk may be due to the milk's unique organoleptic characteristics, including an intense smell and a strong flavor. Furthermore, no parameter tested in our study had any effect on detecting potential adulteration of goat's milk.Practical applicationsThis work highlighted a practical and rapid method for the detection of possible goat's milk adulteration (whole and semiskimmed) by cow's milk using a paired comparison test.