Classification of different kinds of drinking milk and raw milk with the use of ultrasound analysis and chemometric tools

Authors

  • N. P. Suxodolskaya National University of Food Technologies image/svg+xml
  • V. M. Ischenko National University of Food Technologies image/svg+xml
  • O. V. Kochubei-Lytvynenko National University of Food Technologies image/svg+xml
  • M. V. Ischenko Taras Shevchenko National University of Kyiv image/svg+xml
  • T. K. Panchuk National University of Life and Environmental Sciences of Ukraine image/svg+xml

DOI:

https://doi.org/10.31548/bio2017.01.003

Abstract

Ultrasound analysis for more than 30 samples of different kinds of milk has been made: natural whole milk and diluted with water in the amount from 5 to 20 %  of mass, drinking kinds of pasteurized, ultra-pasteurized and  lactose-free milk and also reconstituted milk. Such indexes of milk content as fat, protein, lactose, non- fat milk solids, water, density and the temperature of freezing have been determined. According to the gained results, combination of ultrasound method of milk analysis with other instrumental methods and the use of chemometric procedures to develop simple and cheap way to determine the adulteration are envisaged in further research.

Keywords: milk, fat, protein, lactose, density, ultrasonic method, chemometric method

References

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Published

2017-07-24

Issue

Vol. 9 No. 1-2 (2017)

Section

Chemistry

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