INFLUENCE OF DIFFERENT CHEMICAL AGENTS ON THE ADULTERED MILK PHYSICAL PROPERTIES CORRECTION

摘要

In the milk industry, one of the most common frauds is the mixing of milk with water with the goal of improving the quantity. After the water adding to the milk, the counterfitert adds different substances to bring the physical properties in the right range. The aim of this study is to evaluate the influence of adulteration agents on the milk physical properties. For this purpose, the milk was adultered with different percentages of water (0, 5, 10 and 20 % respectively). The milk adultered with 20 % water was mixed with four substantces in order to bring the density and crioscopic temperature in the right range. The substantces used for the density and crioscopic temperature corrections were: NaCl,?NH 4 Cl, NH 4 NO 3 and CH 4 ON 2 . The NaCl, NH 4 Cl, NH 4 NO 3 and CH 4 ON 2 were mixed with the milk substituted with 20% eater in three different levels (0.25, 0.5 and 1% respectively in the case of NaCl, and 0.05, 0.10 and 0.20% respectively in the case of the other adulterants). All the four chemical substances brought the density and crioscopic temperature in the normal range but in different percentages.