Studies on the detection of adulteration of cow's milk with coconut milk and starch
2001
Ramos, M.P. | Davide, C.L.
A study was conducted in an attempt to detect the presence of different levels of coconut milk and starch in cow's milk by means of sensory evaluation, physical and chemical analyses and microscopic examinations. Sensory evaluation of the milk samples adulterated with different levels of coconut milk (1:extract) and starch showed that aroma, flavor and general acceptability were significantly different from that of the unadulterated milk. With milk samples adulterated with 1:2 coconut milk extract, all parameters evaluated, including color, were statistically significant at all levels of adulteration. Adulteration with 1:1 coconut milk extract was detected in cow's milk for fat and total solids content at 20% adulteration, and for specific gravity, at 5%. Titratable acidity and freezing point of the unadulterated milk and all levels of adulteration were not significant. On the other hand, 1:2 coconut milk extract was detected in cow's milk for titratable acidity, freezing points and specific gravity at 10% adulteration and for fat content, at 20%. Seliwanoff's test amd microscopic examination of the fat globules showed that even at 5% adulteration, coconut milk was easily detected. With starch as the adulterant, no significant differences were observed between the titratable acidity, fat and total solids content and specific gravity of the samples with 5% adulteration and that of the unadulterated milk. However, those with 10%, 20%, and 30% adulterations were significantly different. Freezing point determination, iodine test and microscopic examination showed that adulteration with starch was easily detected at all levels of adulteration
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