Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl
Sustainable food security assumes the elimination of food resources adulteration that is already present on farms. This paper is focused on changes in physical and chemical properties of raw cow’s milk treated by the addition of water and NaCl. The main studied factor is the freezing point of milk,...
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MDPI AG
2022-01-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/12/2/136 |
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| author | Iveta Fehér Pindešová Alexander Fehér Piotr Prus Peter Zajác Martin Prčík |
| author_facet | Iveta Fehér Pindešová Alexander Fehér Piotr Prus Peter Zajác Martin Prčík |
| author_sort | Iveta Fehér Pindešová |
| collection | DOAJ |
| description | Sustainable food security assumes the elimination of food resources adulteration that is already present on farms. This paper is focused on changes in physical and chemical properties of raw cow’s milk treated by the addition of water and NaCl. The main studied factor is the freezing point of milk, which is strongly influenced by the chosen treatment. Adulteration of milk by water can be detected by the changed freezing point of the milk, but this can be brought within the range of standardized limits by the addition of NaCl. Determining the concentration of chloride ions in milk by the titration method is a proxy for the added NaCl. The analysis of raw cow’s milk from 17 agricultural farms in Southwest Slovakia revealed a negative correlation between the content of chlorides and the freezing point. In another laboratory experiment, the differences in the milk freezing points were statistically significant in the samples treated with different amounts of NaCl. The relationship of chlorides and the freezing point to other milk components (minerals, lipids, proteins, solids-not-fat, lactose, pH, and milk acidity after Soxhlet–Henkel) were analysed, as well. The results showed that the chosen method of chlorides detection to identify the adulteration of milk, by added water and NaCl, was not effective due to the unstable composition of milk and uncertainty in measurements (the coefficient of determination was very low, <i>R</i><sup>2</sup> = 0.3022). |
| first_indexed | 2024-03-09T22:53:15Z |
| format | Article |
| id | doaj.art-6f5e33ac246a475cbcb3fc9460f168d6 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-09T22:53:15Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-6f5e33ac246a475cbcb3fc9460f168d62023-11-23T18:15:11ZengMDPI AGAgriculture2077-04722022-01-0112213610.3390/agriculture12020136Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaClIveta Fehér Pindešová0Alexander Fehér1Piotr Prus2Peter Zajác3Martin Prčík4State Veterinary and Food Administration in Dolný Kubín, Detached Testing Laboratory, Hlohovecká 5, SK-941 41 Lužianky, SlovakiaFaculty of European Studies and Regional Development, Institute of Environmental Management, The Slovak University of Agriculture in Nitra, Mariánska 10, SK-949 76 Nitra, SlovakiaDepartment of Agronomy, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Al. Prof. S. Kaliskiego 7, 85-796 Bydgoszcz, PolandFaculty of Biotechnology and Food Sciences, Institute of Food Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-949 01 Nitra, SlovakiaFaculty of European Studies and Regional Development, Institute of Environmental Management, The Slovak University of Agriculture in Nitra, Mariánska 10, SK-949 76 Nitra, SlovakiaSustainable food security assumes the elimination of food resources adulteration that is already present on farms. This paper is focused on changes in physical and chemical properties of raw cow’s milk treated by the addition of water and NaCl. The main studied factor is the freezing point of milk, which is strongly influenced by the chosen treatment. Adulteration of milk by water can be detected by the changed freezing point of the milk, but this can be brought within the range of standardized limits by the addition of NaCl. Determining the concentration of chloride ions in milk by the titration method is a proxy for the added NaCl. The analysis of raw cow’s milk from 17 agricultural farms in Southwest Slovakia revealed a negative correlation between the content of chlorides and the freezing point. In another laboratory experiment, the differences in the milk freezing points were statistically significant in the samples treated with different amounts of NaCl. The relationship of chlorides and the freezing point to other milk components (minerals, lipids, proteins, solids-not-fat, lactose, pH, and milk acidity after Soxhlet–Henkel) were analysed, as well. The results showed that the chosen method of chlorides detection to identify the adulteration of milk, by added water and NaCl, was not effective due to the unstable composition of milk and uncertainty in measurements (the coefficient of determination was very low, <i>R</i><sup>2</sup> = 0.3022).https://www.mdpi.com/2077-0472/12/2/136sustainable food securitymilk adulterationraw cow’s milkfreezing point of milkmilk qualitysodium chloride |
| spellingShingle | Iveta Fehér Pindešová Alexander Fehér Piotr Prus Peter Zajác Martin Prčík Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl Agriculture sustainable food security milk adulteration raw cow’s milk freezing point of milk milk quality sodium chloride |
| title | Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl |
| title_full | Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl |
| title_fullStr | Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl |
| title_full_unstemmed | Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl |
| title_short | Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl |
| title_sort | farm level milk adulteration changes in the physicochemical properties of raw cow s milk after the addition of water and nacl |
| topic | sustainable food security milk adulteration raw cow’s milk freezing point of milk milk quality sodium chloride |
| url | https://www.mdpi.com/2077-0472/12/2/136 |
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