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Colloidal stability of milk: reinterpretation of alcohol test results by digital microscopy

Published online by Cambridge University Press:  28 February 2022

Cláudio Humberto Ferreira da Costa ,
Igor Lima de Paula ,
Paulo Henrique Fonseca da Silva ,
Ítalo Tuler Perrone ,
Rodrigo Stephani  and
Luiz Fernando Cappa de Oliveira
Cláudio Humberto Ferreira da Costa
Affiliation:
GlobalFood, São Paulo, SP, 04373-030, Brazil
Igor Lima de Paula
Affiliation:
Department of Chemistry, Núcleo de Espectroscopia e Estrutura Molecular, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil
Paulo Henrique Fonseca da Silva
Affiliation:
Department of Nutrition, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil
Ítalo Tuler Perrone
Affiliation:
Department of Pharmaceutical Sciences, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil
Rodrigo Stephani
Affiliation:
Department of Chemistry, Núcleo de Espectroscopia e Estrutura Molecular, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil
Luiz Fernando Cappa de Oliveira*
Affiliation:
Department of Chemistry, Núcleo de Espectroscopia e Estrutura Molecular, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil
*
Author for correspondence: Luiz Fernando Cappa de Oliveira, Email: [email protected]
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Abstract

In this research communication we propose a new approach by portable digital microscopy with a 200× objective to improve the visualization of microparticles of pasteurized milk submitted to the alcohol test. Not only did the method reduce the subjectivity of the readings, but also generated high resolution images of the microparticles, which allows the creation of a specific image pattern for each type of final product. In comparison to a control pasteurized milk treatment, the results confirmed the effect and the specificity of added salts (sodium citrate, disodium phosphate or their combination) on the stability of the milk to the alcohol test. Finally, the mixture of stabilizing salts of citrate/phosphate provided the highest degree of stability to pasteurized milk among the treatments studied.

Keywords

EthanolmicrostructurequalityscreeningUHT milk
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 1 , February 2022 , pp. 90 - 93
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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