Efecto de agregar agua sobre el punto crioscópico y componentes de la leche cruda de vacas Jersey y Holstein

WingChing-Jones, Rodolfo; Chaves, Esteban Mora

doi:10.22458/urj.v11i3.2609

Cited by 1 publication

(1 citation statement)

References 19 publications

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“…Regarding the chemical composition, the results in Table 2 show a quite marked dilution in protein and lactose, and therefore in non-fatty solids, due to the addition of water, in agreement with a growing proportion between processors, 6.83, 8.67 and 13.07% for companies 1, 2 and 3, respectively; these values agree with those reported by WingChing and Mora (2019) in a specific study where different percentages of water were added intentionally to milk from Holstein cows.…”

Section: Results and Discussion Analysis By Processing Companysupporting

confidence: 88%

Physicochemical characteristics of milk sold in family production units in the Atoyac River Basin in Puebla and Tlaxcala, Mexico

Calderón Sánchez,

Rosas Gallo,

Guerrero Rodríguez

et al. 2024

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Objective: To determine the physicochemical characteristics and possible adulteration of raw milk marketed in dairy family systems located in the Atoyac River Basin in Puebla-Tlaxcala. Design/methodology/approach: The physical characteristics of milk were determined: pH, acidity and freezing point; and chemical characteristics: fat, protein, lactose, minerals, non-fat solids, total solids and water content. This milk is produced and sold by 264 family production units to three cheese companies in the Atoyac River Basin in the states of Puebla and Tlaxcala. The data were analyzed by company and subsequently grouped with the Cluster technique of the SAS software. Results: Significant differences (p<0.05) were found in the physical and chemical characteristics of the milk marketed by the producers with the three processing companies. In general, the milk is acid and adulterated with an average of 11.49% water; this results in a loss of $0.67/liter and in a dilution of its components, particularly protein and lactose, which leaves it outside the parameters established by normativity. The multivariate analysis generated four groups of producers and suggests the possibility that a group of producers adulterates with water, but also adds some kind of compound to increase the fat content to mask the adulteration. Limitations on study/implications: The study of this topic, where the economic interests of the primary actors in the production chain can be affected, is delicate and difficult to carry out; however, it is necessary in order to know the quality of the products that are generated and their implication in the economy and the health of consumers. Findings/conclusions: This study showed that the milk marketed by producers to processing companies does not comply with current regulations due to adulteration with water and the possible addition of compounds that replace fat; therefore, verification programs for compliance of the regulations are required, hoping with this that producers will receive a fair price for their production and will not have the need to adulterate the milk.

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Section: Results and Discussion Analysis By Processing Companysupporting

confidence: 88%