Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools

Author(s)

da Paixao Teixeira, Jose Luan ^[1] ; dos Santos Carames, Elem Tamirys ^[1] ; Baptista, Debora Parra ^[2] ; Gigante, Mirna Lucia ^[2] ; Lima Pallone, Juliana Azevedo ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, St Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, St Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Composition and Analysis; v. 96, MAR 2021.
• Web of Science Citations: 0

Abstract

Goat dairy products are the target of fraudulent practices due to their high commercial value. This study evaluated the capacity of vibrational spectroscopy Near Infrared (FT-NIR) coupled with chemometric tools to detect goat's yogurt and cheese adulterated with cow milk. Principal Component Analysis (PCA), Q-control chart and Partial Least Squares-Discriminant Analysis (PLS-DA) were able to distinguish goat's cheese and yogurt adulterated with 10, 15 and 20 % of cow milk. The Q-control chart was able to discern between both (authentic and adulterated) evaluated products. PLS-DA showed 100 % sensitivity and specificity in discriminating samples of yogurt and goat cheese. The algorithm Interval Partial Least Square (iPLS) reduced the need for 6001 variables to 140 in the yogurt model and 70 variables in the cheese model, without affecting performance quality. FT-NIR demonstrated reliability in evaluating the authenticity of goat products and future studies employing simplified equipment (portable) and on-line and/or in process applicability should be prioritized. (AU)

• FAPESP's process: 18/08864-8 - Minerals bioacessibility in goat dairy produts and evaluation of applying NIR and chemometrics to detect adulterations in goat's milk and dairy
• Grantee: José Luan da Paixão Teixeira
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 18/09759-3 - Higher value-added foods: in vitro digestion simulation for minerals bioacessibility estimation and detection of adulterations by infrared spectroscopy and chemiometry
• Grantee: Juliana Azevedo Lima Pallone
• Support Opportunities: Regular Research Grants