An Efficient Ultrasonic Method to Control the Coagulation Enzymatic of Milk

Bakkali, F.; Derra, Mourad; Amghar, Abdellah; Sahsah, H.

doi:10.22266/ijies2017.0831.20

Cited by 5 publications

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mourad DERRA*, Nidae JAAFARI, Hicham BANOUNI, Abdellah AMGHAR, Bouazza FAIZ Laboratory of Metrology and Information Treatment, College of Science, Ibn Zohr University, BP 8106, 80000 Agadir, Morocco. *Correspondence; Mourad DERRA E-mail adress: m.derra@uiz.ac.ma (Ouacha et al, 2015;Bakkali et al, 2017), water (Hamine et al, 2010), oil (Izbaim et al, 2010), fish (El Kadi et al, 2013) and orange (Aboudaoud et al, 2012). Nevertheless, in the field of milk adulteration, the number of papers is still very limited.…”

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Demir¹,

Bilgehan²,

Arslan³

2021

10.57252

View full text Add to dashboard Cite

In this study, in fresh white cheeses collected from Elazig, Kovancilar, Bingol, and Tunceli in Turkey were examined presence and residue levels of Aflatoxin M1 (AFM1). For this purpose, twenty-four white cheese samples were collected from each city, and a total of 96 white cheese samples were collected periodically from March to August in 2020. Aflatoxin analysis was performed by ELISA method. As a result of the analysis, the incidence of AFM1 in the fresh white cheese samples collected from Elazig, Kovancilar, Bingol, and Tunceli ranged from 0.71 to 4.50 μg/kg, from 1.80 to 4.33 μg/kg, from 0.12 to 3.96 μg/kg, and from 1.35 to 3.51, respectively. The AFM1 level in the analyzed cheese samples was found higher than 0.05 μg/kg, which is the limit value for AFM1 stated in the Turkish Food Codex. As a result, AFM1 levels of fresh white cheeses produced at different sales points in different provinces pose a potential risk for consumers in terms of public health, farmers/producers/employees in feed and cheese production companies need to be informed about the aflatoxin and aflatoxicosis and terms of hygiene and sanitation rules to be followed during production, and also the continuous monitoring of the aflatoxin level must be applied by the Turkish public health authorities.

show abstract

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Demir¹,

Bilgehan²,

Arslan³

2021

10.57252

View full text Add to dashboard Cite

show abstract

“…Our research group [5,22] undertook phase velocity and time-of-flight measurements during milk coagulation, with the goal of calculating the coagulation time using the second derivative of the polynomial function variation of the velocity of reflected ultrasonic waves. The monitoring of the coagulation process was performed in different domains: time-frequency, spectral and temporal, using Cross correlation, spectral ratio and Smoothed Pseudo-Wigner-Ville transform as methods to calculate the group velocities of the acoustic waves.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic velocity measurements of backscattered acoustic waves for monitoring the enzymatic coagulation of milk

Jaafari,

Amghar,

Banouni

et al. 2024

Eng. Res. Express

Self Cite

View full text Add to dashboard Cite

In this work, the milk coagulation process was monitored by a nondestructive ultrasonic technique. Three analysis methods were used to calculate ultrasonic wave velocity and assess their effectiveness in tracking the physicochemical changes: Cross-correlation, Spectrum Ratio, and Smoothed Pseudo-Wigner-Ville Transform. The obtained results show a consistency between the velocity measurements made by these three methods, with a steady increase observed during coagulation and both phases are visible. The time-frequency method was most effective, showing a clearer transition between the two phases. This study suggests that non-destructive ultrasonic techniques with time-frequency analysis could be advantageous for monitoring of milk coagulation and ensuring dairy product quality.

show abstract

Milk fraud by the addition of water using an ultrasonic echo-pulse technique

DERRA¹,

JAAFARI²,

BANOUNI³

et al. 2021

10.57252

View full text Add to dashboard Cite

Milk is one of the essential food commodities and plays a crucial role in the diet of human nutrition. The quality of milk has been challenge in industry due to the threat of adulteration. Adulteration in food products has many aspects such as the addition of prohibited substance either partly or wholly for the state of financial gain, the lack of hygienic conditions of processing and storing, the decreasing of the amounts of original ingredients, or the changing of their chemistry itself which leads to the consumer being cheated. Ignorance of this fact is not fair since this may endanger consumer health. With the aim of monitoring milk quality at distribution points, a non-destructive pulse-echo method was proposed to evaluate the water content in powdered milk. The results indicate the ability to measure the adulterant level based on the value of the peak to peak amplitude at room temperature. In addition, the technique that is developed in the present work involves only one transducer which is non-invasive and considered as a very important in the food industry for hygiene reasons.

show abstract

An Efficient Ultrasonic Method to Control the Coagulation Enzymatic of Milk

Cited by 5 publications

References 28 publications

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Ultrasonic velocity measurements of backscattered acoustic waves for monitoring the enzymatic coagulation of milk

Milk fraud by the addition of water using an ultrasonic echo-pulse technique

Contact Info

Product

Resources

About