Resumo

CALDERON-RANGEL, Alfonso; RODRIGUEZ, Virginia C  e  MARTINEZ-H, Nicolás. Determination of adulterants in stockpiled crude milks from cheese processors in Montería (Cordoba). Orinoquia [online]. 2013, vol.17, n.2, pp.202-206. ISSN 0121-3709.

Adulteration of food is an act to degrade its quality. Solutes are diluted and reduce the nutritional value when the milk is added with water. The addition of solid and starch, sucrose and chloride is a practice to restore some physicochemical parameters and masking watery. The aim of his study was to assess the adulteration of milk in four cheese processing plants in Monteria, Cordoba, Colombia. A cross sectional study was implemented in 4 cheese processing. Samples were collected weekly for determining physicochemical parameters and presence of adulterants like addition of water, starch, sucrose, hydrogen peroxide, and neutralizing alkaline chlorides. Descriptive statistics was used by SAS software for results analysis. The percentages of fat, non-fat solids and total solids were within normal parameters. Only the acidity was higher than the value set in the decree 616. Addition of water in 22.22%, alkaline neutralizing in 21,21%, sucrose in 8,08% and starch in 7,0h7% were demonstrated. Neither chloride nor hydrogen peroxide was detected in the samples evaluated in this study. It is concluded that there are adulterants in milk destined for cheese production in Monteria (Cordoba).

Palavras-chave : milk; neutralizing; preservatives; quality; starch; water.

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