Detección de la presencia de adulterantes fisicoquímicos que afectan la calidad de la leche cruda entregada al Centro de Acopio LÁCPI

Abstract

The objective of this research was to evaluate the adulteration of raw cow's milk from 60 livestock producers who deliver their product to the LÁCPI collection center. A milk sample was collected to determine the physicochemical parameters: temperature, fat, protein, total solids and non-fat solids, as well as the presence of adulterants: starch and sucrose, and the organoleptic characteristics: color, odor and appearance. Descriptive statistics using Microsoft Excel 2016 were used for the analysis of results. The records of the average temperature of the milk showed a mean of 5.25°C. Fat was evaluated in percentage, with an average of 4.63%, average protein with 3.27%, total solids with 13.16% and non-fat solids with a record of 8.53%. The values and percentages recorded for the aforementioned variables are within the parameters established by NTE INEN 9: 2012 (Annex 7). The descriptive analysis of the adulterants starch and sucrose showed a percentage of 100% negative. The statistics of the organoleptic characteristics of raw milk show no significant differences (p>0.05). It is concluded that there is no presence of adulterants, ensuring that the raw cow's milk received at the LÁCPI collection center complies with the established food safety standards according to the Ecuadorian technical standard INEN 9:2012.