Monitoring the authenticity of Brazilian UHT milk: A chemometric approach

In this work, chemometric methods are reported as potential tools for monitoring the authenticity of Brazilian ultra-high temperature (UHT) milk processed in industrial plants located in different regions of the country. A total of 100 samples were submitted to the qualitative analysis of adulterant...

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Bibliographic Details
Published in:Food chemistry 2011-01, Vol.124 (2), p.692-695
Main Authors: Souza, Simone S., Cruz, Adriano G., Walter, Eduardo H.M., Faria, Jose A.F., Celeghini, Renata M.S., Ferreira, Márcia M.C., Granato, Daniel, Sant’Ana, Anderson de S.
Format: Article
Language:English
Subjects:
adulterated products
Authenticity
Chemometric techniques
Chlorine
food composition
food quality
food safety
formol
geographical variation
hierarchical cluster analysis
hydrogen peroxide
principal component analysis
product authenticity
qualitative analysis
quantitative analysis
starch
UHT milk
UHT treatment
urine
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Summary:In this work, chemometric methods are reported as potential tools for monitoring the authenticity of Brazilian ultra-high temperature (UHT) milk processed in industrial plants located in different regions of the country. A total of 100 samples were submitted to the qualitative analysis of adulterants such as starch, chlorine, formol, hydrogen peroxide and urine. Except for starch, all the samples reported, at least, the presence of one adulterant. The use of chemometric methodologies such as the Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) enabled the verification of the occurrence of certain adulterations in specific regions. The proposed multivariate approaches may allow the sanitary agency authorities to optimise materials, human and financial resources, as they associate the occurrence of adulterations to the geographical location of the industrial plants.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.06.074