A new comprehensive index for discriminating adulteration in bovine raw milk

作者：Liu Jing^*; Ren Jing; Liu Zhen Min; Guo Ben Heng

来源：Food Chemistry, 2015, 172: 251-256.

DOI：10.1016/j.foodchem.2014.09.063

• Adulteration
• Multivariate analysis
• Raw milk
• Index

This paper proposes a new comprehensive index, called Q, which can effectively discriminate artificial adulterated milk from unadulterated milk. Both normal and adulterated samples of bovine raw milk were analysed by Fourier transform infrared spectroscopic instrument to measure the traditional indices of quality, including fat (FAT), protein (PRO), lactose (LAC), total solids (TS), non-fat solid (NFS), freezing point (FP) and somatic cell counts (SCC). From these traditional indices, this paper elaborates a method to build the index Q. First, correlated analysis and principle component analysis were used to select parameter pairs TS-FAT and FP-LAC as predominant variables. Second, linear-regression analysis and residual analysis are applied to determine the index Q and its discriminating ranges. The verification and two-blind trial results suggested that index Q could accurately detect milk adulteration with maltodextrin and water (as low as 1.0% of adulteration proportions), and with other nine kinds of synthetic adulterants (as low as 0.5% of adulteration proportions).

• 出版日期2015-4-1