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Chemical Profiling and Quality Assessment of Food Products Employing Magnetic Resonance Technologies. [PDF]
FoodsPrakash C, Mahar R.
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Automated robotic arm system for real-time multi-parameter quality assessment of raw milk in cheese manufacturing. [PDF]
PLoS OneSalinda N, Sharmilan T.
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Strategies for Advanced Production: A Review of the Use of AI in the Dairy Industry. [PDF]
Animals (Basel)Pérez Núñez I +7 more
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The Journey of Artificial Intelligence in Food Authentication: From Label Attribute to Fraud Detection. [PDF]
FoodsMagdas DA +3 more
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Exploring New Biomarkers for Detecting Whey Adulteration in Milk: Synthesis and Characterization of Caseinomacropeptide-Derived Peptides. [PDF]
ACS OmegaParada-Suárez DA +7 more
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Milk Adulteration and Detection
Journal of Computational and Theoretical Nanoscience, 2020Milk adulteration is a worldwide apprehension that adversely affects progressing countries like India. Milk is a healthy drink that consists of several macro and micro nutrients which offer gamut of health benefits and is consumed by people of all age groups. Addition of extraneous matter like starch, sugar, caustic soda, ammonia refined vegetable oil,
K. Sudha Rani +6 more
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1995
When consumers buy milk they have a right to assume that it will be pure and unadulterated. Hence, there is an obligation on the dairy industry to provide adequate quality control systems. Milk may be adulterated on purpose in order to defraud—fortunately a rare occurrence—or accidentally during production or processing.
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When consumers buy milk they have a right to assume that it will be pure and unadulterated. Hence, there is an obligation on the dairy industry to provide adequate quality control systems. Milk may be adulterated on purpose in order to defraud—fortunately a rare occurrence—or accidentally during production or processing.
openaire +1 more source
Recent advances on determination of milk adulterants
Food Chemistry, 2017Milk adulteration is a current fraudulent practice to mask the quality parameters (e.g. protein and fat content) and increase the product shelf life. Milk adulteration includes addition of toxic substances, such as formaldehyde, hydrogen peroxide, hypochlorite, dichromate, salicylic acid, melamine, and urea. In order to assure the food safety and avoid
Carina F, Nascimento +3 more
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