Jm. Resa et T. Quintana, THERMOGRAVIMETRIC ANALYSIS AND FRAUD CONC ERNING ORIGIN IN CHEESE PRODUCTION, Journal of thermal analysis, 41(6), 1994, pp. 1667-1671
It has been performed a research of a quick method in order to verify
adulterations in the manufacture of cheeses. In particular we have stu
died ''Idiazabal'', produced in Basque County of the milk of ''latxa''
sheep, which is spread on this area. The principal and more common ad
ulteration is caused by the mixture of sheep's milk with cow's milk, w
ith the corresponding lost of quality. In this way, TG has been applie
d to several samples of probable fraudulent milk. TG and DTG curves an
d their respective standards bring a qualitative index of the presence
or absence of cow's milk. Seeing the results, it can be deduced that
the method is valid and quick for the qualitative analysis of milk mix
tures.