New express-method to assessmilk quality using dispersion analyzer LUMiFuge

The article presents a new algorithm for estimatingmilk quality by using dispersion analyzerLUMiFuge. The authors give a description of thealgorithm for milk quality control using dispersionsanalyzer LUMiFuge. Results of the study of thestability of reconstituted whole milk, natural andreconstituted skim milk are outlined. It was provedthat milk produced from whole milk powder ismore stable. Addition of skim milk powder to thenatural milk leads to the acceleration of the destabilization processes. Dependence of milk stabilityon heat treatment, differences of profiles of goatand cow milks is shown. Sterilized milk is considered to be the most stable. The given algorithmof the study of colloidal stability allows quicklyand effectively solve various tasks related to thecontrol of milk and milk products quality.

milk, falsification, quality evaluation, stability, dispersion