foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-2-296-305foodsyst-778Research ArticleСтатьиUse of tristimulus reflectance colorimetry for detection of fresh milk adulteration with reconstituted dry milkИспользование колориметрии с трехфазным коэффициентом отражения для выявления фальсификации свежего молока восстановленным сухим молокомhttps://orcid.org/0000-0003-4443-7573МягконосовД. С.MyagkonosovD. S.

Мягконосов Дмитрий Сергеевич — кандидат технических наук, старший научный сотрудник, руководитель направления исследований по прикладной биохимии и энзимологии

152613, Ярославская область, Углич, Красноармейский бульвар, 19

Teл.: +7–915–973–63–13

Dmitry S. Myagkonosov, Сandidate of Technical Sciences, Senior Researcher, Head of Research Department in Applied Biochemistry and Enzymology

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–915–973–63–13

d.myagkonosov@fncps.ruhttps://orcid.org/0000-0003-0225-6870ТопниковаЕ. В.TopnikovaE. V.

Топникова Елена Васильевна — доктор технических наук, заместитель директора по научной работе

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

Тел.: +7–910–666–93–93

Elena V. Topnikova, Doctor of Technical Sciences, Deputy Director for Research

19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich

Tel.: +7–910–666–93–93

topnikova.l@yandex.ruhttps://orcid.org/0000-0001-8326-1932АбрамовД. В.AbramovD. V.

Абрамов Дмитрий Васильевич — кандидат биологических наук, старший научный сотрудник, руководитель направления биохимических исследований по сыроделию и маслоделию

152613, Ярославская область, Углич, Красноармейский бульвар, 19

Teл.: +7–910–970–42–97

Dmitry V. Abramov, Candidate of Biological Sciences, Senior Researcher, Head of Biochemical Research in Cheesemaking and Buttermaking

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–910–970–42–97

d.abramov@fncps.ruhttps://orcid.org/0000-0002-7557-6835КашниковаО.  Г.KashnikovaO. G.

Кашникова Ольга Геннадьевна — младший научный сотрудник, отдел физической химии

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

Тел.: +7–962–200–14–15

Olga G. Kashnikova, Junior researcher, Department of Physical Chemistry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–962–200–14–15

o.kashnikova@fncps.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter and CheesemakingRussian Federation20251807202582296305Copyright © Myagkonosov D.S., Topnikova E.V., Abramov D.V., Kashnikova O.G., 20252025Мягконосов Д.С., Топникова Е.В., Абрамов Д.В., Кашникова О.Г.Myagkonosov D.S., Topnikova E.V., Abramov D.V., Kashnikova O.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/778

The authors propose a method for disclosing the adulteration of natural fresh milk by adding powdered milk, based on a quantitative assessment of the content of products of the initial stage of the Maillard reaction, which are a specific indicator of the presence of powdered milk. Implementation of the method involves isolation from milk of the preparation of dry, lactose-purified casein, followed by heat treatment under strictly controlled conditions. These conditions include maintaining a moisture level of approximately 6 % and a temperature of 100 ± 1 °C for five hours. In the process of heat treatment, the transformation of uncolored products of the initial stage of the Maillard reaction (lactosylated amino groups of amino acids) into melanoids characterized by intense coloration takes place. The color intensity of melanoids can be measured using a colorimeter and represented in color space coordinates CIE L*a*b*. The concentration of melanoid pigments can be determined using both the standard criterion of total color difference (ΔE) and the complex criterion (KCh) proposed by the authors, which is calculated as the ratio of Chroma and Hue values. The criterion KCh demonstrates a higher accuracy in describing the relationship between the staining intensity of the sample and the mass fraction of milk powder protein in the mixture compared to the standard criterion ΔE. The developed colorimetric method makes it possible to detect the addition of dry powdered milk at the level of approximately 5 grams per 1 liter of fresh natural milk.

Авторами предложен метод раскрытия фальсификации натурального свежего молока добавлением сухого молока, основанный на количественной оценке содержания продуктов начальной стадии реакции Майара, являющихся специфическим индикатором присутствия сухого молока. Реализация метода предполагает выделение из молока препарата сухого, очищенного от лактозы казеина, последующую его тепловую обработку в строго контролируемых условиях. Эти условия включают поддержание влажности на уровне приблизительно 6 % и температуры 100 ± 1 °C в течение пяти часов. В процессе тепловой обработки происходит трансформация неокрашенных продуктов начальной стадии реакции Майара (лактозилированных аминогрупп аминокислот) в меланоиды, характеризующиеся интенсивной окраской. Интенсивность окраски меланоидов может быть измерена с использованием колориметра и представлена в координатах цветового пространства CIE L*a*b*. Концентрация меланоидных пигментов может быть определена с применением как стандартного критерия общего цветового различия (ΔE), так и предлагаемого авторами комплексного критерия (KCh), который рассчитывается как соотношение значений Chroma и Hue. Критерий KCh демонстрирует более высокую точность в описании взаимосвязи между интенсивностью окрашивания образца и массовой долей белка сухого молока в смеси по сравнению со стандартным критерием ΔE. Разработанный колориметрический метод обеспечивает возможность выявления добавления сухого молока на уровне приблизительно 5 граммов на 1 литр свежего натурального молока.

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The authors declare that there are no conflicts of interest present.