Revealing of adulteration by the noncontact method


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Abstract

The method for determination of casein concentration in packed milk products with the plants using effects of the nucleus magnetic resonance is presented. Due to this noncontact method it is possible to detect falsification in liquid and concentrated milks and curds manufactured on the basis of adulterated skim milk powder containing dry milk whey. The method is based on the investigation of hydration of casein micelles that greatly affects stability of protein micelles in milk and structural-mechanical characteristics of protein coagulum formed at fermented milk products and cheese manufacturing and consistency of cheese.

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References

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