PHYSICOCHEMICAL CHARACTERISTICS AND SENSORIAL EVALUATION OF PASTEURIZED MILK ADDED WITH WATER, CHEESE WHEY, 0.9% SODIUM CHLORITE SOLUTION AND 5.0% DEXTROSE SOLUTION

Abstract

This study was conducted to verify the effects of incorporation of water, cheese whey, 0.9% sodium chlorite and 5.0% dextrose solution in physicochemical and sensorial characteristics of pasteurized milk. The analyses realized were density, acidity, cryoscopy index and determination of milk composit ion, and the results obtained were compared to legislation values. The sensorial evaluation was performed to determine the limit of fraud detection. Adding 1.0% of water, the cryoscopy index (-0.527ºH) was lower than accept limit. To cheese whey, sodium chlorite and dextrose solutions incorporation, cryoscopy values remained within law patters. Up to 25% of water addition, milk acidity was lower than requirement (13.5ºD). Adding 15% of sodium chlorite and dextrose solutions the acidity values were outside of standards, respectively 13 and 13.5ºD. To density, 20% of water and 30% of sodium chlorite addition determined values were lower than the accepted range, both 1.027g/mL. Using cheese whey and dextrose solution, the samples density remained inside the standards. In sensorial evaluation, only after the incorporation of 25% of added water, 45% of cheese whey, 20% of sodium chlorite and 30% of dextrose solutions, differences were detected. Additions reduced fat, lactose, proteins and minerals contents in all cases. The cryoscopy was an efficient to detect water addition, however the addition of solids difficult the detection. Density, acidity and sensorial analysis were not precise methods for determination of the adulterations. The study of influence caused by incorporation of some substances in milk is a value tool to a better control of milk quality and helps inspection procedures.