THERMOGRAVIMETRIC ANALYSIS AND FRAUD CONC ERNING ORIGIN IN CHEESE PRODUCTION

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.