Journal of Biotechnology & Biomaterials
Open Access

Abstract

A totally new comprehensive index is proposed, called Q, which can effectively discriminate artificial adulterated milk from unadulterated milk. Both normal and adulterated samples of bovine raw milk were analyzed by Fourier transform infrared spectroscopic instrument to measure the traditional indices of quality, including fat (FAT), protein (PRO), lactose (LAC), total solids (TS), non-fat solid (NFS), freezing point (FP) and somatic cell counts (SCC). From these traditional indices, a multivariate method is elaborated to build the comprehensive index Q. First, correlated analysis and principle component analysis were used to select parameter pairs TS-FAT and FP-LAC as predominant variables. Second, linear-regression analysis and residual analysis are applied to determine the index Q and its discriminating ranges. The verification and two-blind trial results suggested that index Qcould accurately detect milk adulteration with maltodextrin and water (as low as 1.0%of adulteration proportions), and withother nine kinds of synthetic adulterants (as low as 0.5% ofadulteration proportions).

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