Abstract
The objective of this study was to use Fourier transform infrared (FTIR) spectroscopy combined with multivariate analysis to identify adulterations in raw milk and in samples from producers. Five levels of concentration of sodium bicarbonate, sodium hydroxide, hydrogen peroxide, starch, sucrose and urea were used. A total of 620 samples previously adulterated, frozen and lyophilized were analyzed in FTIR-attenuated total reflection (ATR) equipment and 15 peaks of the spectra were obtained. With the multiple linear regression method for samples adulterated with sodium bicarbonate, sucrose and urea, a coefficient greater than 75% was obtained, and with artificial neural networks all adulterated samples obtained a percentage of correctness greater than 76.6%, making it possible to identify adulterants from 0.1%. Of the 249 samples of producers analyzed, 2.4% were adulterated. With the use of FTIR allied to the multivariate analysis as a screening method, it was possible to obtain a satisfactory classification for the adulterated samples in this study.
Highlights
Milk consists of an aqueous phase, composed of lactose, water-soluble vitamins and minerals; a phase in suspension state, composed of caseins bound to salts; and a phase in the state of emulsion, composed of fat and fat-soluble vitamins.[1]
For all the adulterants tested in the Fourier transform infrared (FTIR)-attenuated total reflection (ATR), multicollinearity was less than 100, that is, there was no correlation between 2 or more explanatory variables.[23]
The backward model was the best to detect adulteration of milk with starch, sodium bicarbonate, urea and sucrose, while the forward model was the best for milk adulterated with sodium hydroxide and hydrogen peroxide
Summary
Milk consists of an aqueous phase, composed of lactose, water-soluble vitamins and minerals; a phase in suspension state, composed of caseins bound to salts; and a phase in the state of emulsion, composed of fat and fat-soluble vitamins.[1]. There are two possible types of adulteration in milk: (i) adulteration by substitution, which occurs when there is complete or partial removal of some component; and (ii) by addition, when substances are added in order to mask the lower quality. All these practices are considered adulterations when there is no consumer knowledge.[4]. Common adulterants added to milk are water and cheese whey to increase volume, generally followed by the
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