Use of tristimulus reflectance colorimetry for detection of fresh milk adulteration with reconstituted dry milk
https://doi.org/10.21323/2618-9771-2025-8-2-296-305
Abstract
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.
About the Authors
D. S. Myagkonosov
All-Russian Scientific Research Institute of Butter and Cheesemaking
Russian Federation
Russian Federation
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
E. V. Topnikova
All-Russian Scientific Research Institute of Butter and Cheesemaking
Russian Federation
Russian Federation
Elena V. Topnikova, Doctor of Technical Sciences, Deputy Director for Research
19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich
Tel.: +7–910–666–93–93
D. V. Abramov
All-Russian Scientific Research Institute of Butter and Cheesemaking
Russian Federation
Russian Federation
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
O. G. Kashnikova
All-Russian Scientific Research Institute of Butter and Cheesemaking
Russian Federation
Russian Federation
Olga G. Kashnikova, Junior researcher, Department of Physical Chemistry
19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region
Tel.: +7–962–200–14–15
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For citations:
Myagkonosov D.S., Topnikova E.V., Abramov D.V., Kashnikova O.G. Use of tristimulus reflectance colorimetry for detection of fresh milk adulteration with reconstituted dry milk. Food systems. 2025;8(2):296-305. (In Russ.) https://doi.org/10.21323/2618-9771-2025-8-2-296-305
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