Evaluación de la calidad de la leche y su adulteración con cloruros para la comprobación de su inocuidad.

Abstract

The adulteration is important because a quality product must be given. Therefore, it milk must comply with standards that certify that it is a product suitable for consumption, being within the established ranges and discarding the content for addition of water or any adulterant, since the composition of the milk can be manipulated. The intend or this proyect research was to analyze the quality of milk and its adulteration with chlorides by a review of the literatures and different scientific articles to verify its safety. A descriptive investigation was carried out for the determination of chlorides, after that, data of the determination of the density, pH, acidity and fats, proteins and the microbiological analysis were reviewed. All this was done to verify the safety and quality of the milk, comparing it to the Ecuadorian Standard NTE standard. INEN 10:2009. The obtained data and analyzed articles suggest that there are milks with a significant diffences in density, fat, and proteins below the established limits, and the presence of mesophilic aerobic microorganisms, based on the NTE INEN 10: 2009. Simultaneously, the chloride content, was above 0.07g% of the minium chloride content established, based on the INEN 809 standard. Therefore, it’s concluded that there’s presence of adulteration in the milk