Detection of acid neutralizers in fraudulent milk: full validation of a classical qualitative method

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dc.creatorCarina de Souza Gondim
dc.creatorMarina de Paula Penna e Palhares
dc.creatorPedro Paulo Borges Dos Santos
dc.creatorRoberto Cesar Santos de Sousa
dc.creatorRoberto Gonçalves Junqueira
dc.creatorScheilla Vitorino Carvalho de Souza
dc.date.accessioned2023-04-11T20:52:11Z
dc.date.accessioned2025-09-09T01:23:56Z
dc.date.available2023-04-11T20:52:11Z
dc.date.issued2021
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.21577/0100-4042.20170703
dc.identifier.issn01004042
dc.identifier.urihttps://hdl.handle.net/1843/51825
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofQuímica Nova
dc.rightsAcesso Aberto
dc.subjectLeite
dc.subjectAdulteração
dc.subjectNeutralizantes
dc.subjectValidação de métodos
dc.subject.otherCollaborative trial
dc.subject.otherRosolic acid
dc.subject.otherMilk adulteration
dc.subject.otherSingle laboratory validation
dc.subject.otherScreening method
dc.titleDetection of acid neutralizers in fraudulent milk: full validation of a classical qualitative method
dc.typeArtigo de periódico
local.citation.epage635
local.citation.issue5
local.citation.spage625
local.citation.volume44
local.description.resumoNeutralization with alkaline compounds is one of the most common adulterations in milk. The rosolic acid method is a classical test widely used in different countries for detection of neutralizers in milk. The official and a modified version were validated in a single laboratory validation process considering four adulterants: sodium bicarbonate(BI), sodium carbonate(CA), sodium hydroxide(HY) and sodium citrate(CI). The modified version, which presented better performance was selected for interlaboratory validation. In this process, samples of raw milk with acidities of 0.19% were neutralized with different concentrations of BI, CA, HY and C and tested for homogeneity and stability. Eight laboratories, which represented different sectors of the milk production chain, received and analysed these samples. The collaborative trial results confirmed the method performance, although sensitivity and precision were inferior to those obtained in the intralaboratory process, demonstrating its applications and limitations.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/qn/a/595kDhJ4jPyWgX9RZvdmXpB/

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