Cow's whey milk fraud: How to protect yourself?

There are two main reasons for transferring milk with alterations: for financial gain or due to inappropriate hygiene conditions in the entire milk production chain.

This can be done by adding or removing substances from milk or those that are foreign to it. 

There is no way to talk about milk fraud without mentioning these situations. Therefore, we will put here the main forms of adulteration. 

Next, we will focus on the issue related to fraud by adding cheese whey, our main focus in this article.

Addition of preservatives 

In the food industry, preservatives are pioneers to prevent product degradation, however they should not be added to milk.

Therefore, the addition of bicarbonates, formaldehyde, boric acid, hydrogen peroxide, potassium bichromate, hypochlorite and salicylic acid is considered fraud.

These substances aim to paralyze microbial activity and keep milk in its original state.

Antibiotic residues

In many of our articles we always focus on how the use of antibiotics can change the composition of milk. 

In particular, we reached a crucial point: according to the Ministry of Agriculture, Livestock and Supply, there is no permission to send milk to industrial establishments for animals that are using antibiotics that are eliminated through milk.

The recommendation is that these animals are removed from production until the use of veterinary medications is discontinued and the grace period provided for in the package leaflet is over when all the guidelines prescribed by the veterinarian are followed. 

This is a way of ensuring that drug residues do not exceed the levels established in the regulations.

However, not all producers respect the recommendations. 

So, when the analysis is carried out using analytical methods and a residue of some antibiotic is found in the milk, the milk is considered adulterated and unsuitable for industrialization, therefore it must be discarded.

Mixture of milks of different species

Another very common problem is the illegal mixing of cheaper milk with more expensive milk.

These situations occur mainly in goat, sheep and buffalo milk. 

These animals have more expensive products, and then there are producers who mix cow's milk with the milk of these animals.

Inappropriate labeling

On the packaging it is possible to find the composition of the milk, batch, expiration date, and many other information regarding the characteristics of this product.

But did you know that misleading labeling exists? 

There are producers in Brazil who place false claims on packaging, omit added ingredients or change information on net weight. 

Failures in pasteurization

When there are flaws in controlling the temperature and cooling of milk after milking, it is possible that pasteurization is inefficient.

This activity aims to eliminate pathogenic microorganisms that may contaminate milk. 

Thus, incorrect pasteurization causes damage to the population, since the consumer is exposed to pathogenic microorganisms, which can be considered fraud. 

Adding cheese whey to milk

As described in the topic about adding water, the addition of cheese whey is intended to increase the volume of milk.

This type of practice is illegal both in Brazil and in developed countries when it comes to transferring whole milk. 

The addition of cheese whey is allowed for the production of a dairy drink, which is not milk.

Thus, the addition of cheese whey to pasteurized, sterilized or powdered milk is considered fraud. 

The great concern that occurs is due to the high availability of this by-product in cheese and dairy products that undergo the draining process. Therefore, there would be an almost zero cost, being quite attractive.

For those who aim for profit instead of correctly following the quality control standards for raw milk, it is possible that this producer adds cheese whey to the milk. 

However, the addition of cheese whey to milk can be quite harmful for consumers. 

In this way, those who buy the product as “pure” will be being deceived, because in cases of prolonged consumption, this will lead to malnutrition, especially in infants. 

So the use of the serum is prohibited anyway? The answer is no! In fact, there are several legal products that use this by-product. 

Among them, we have fermented and chocolate products, which have whey as a common ingredient.

Impacts on milk fraud

So far, we've looked at ways to cheat milk. Now let's see the real consequences for consumers when milk fraud occurs:

Decreased food quality and safety 

Given that milk fraud can involve the addition of non-traditional chemical contaminants, these practices can increase risks related to food safety.

These harmful substances, together with sanitation conditions, as well as poor hygiene, can result in products with dubious quality and safety. 

Decreased nutritional value 

Even if the adulteration is done with the addition of a harmless substance, such as water, starch or cheese whey, the nutritional value of the milk will change.

So fat values for example can be reduced when illegal skimming takes place.

Therefore, people who depend on milk lipids may not be consuming adequate amounts for their nutrition. 

Reflection on consumer health

Undoubtedly, the addition of adulterants to milk can have several consequences for the health of the consumer.

Let's look at some consequences:

• Addition of sodium chloride (table salt): reflect in the increase of hypertension and heart problems. 
• Added sugar: contribute to raising blood sugar levels. 
• Adding water: reduces nutritional value
• Addition of formaldehyde: can induce acute intoxication, causing irritation, and is still considered a carcinogenic element. 
• Insertion of hydrogen peroxide: damages gastrointestinal cells, leading to gastritis, inflammation of the intestine and diarrhea. 
• Chlorine insertion: causes low blood pressure, nausea, vomiting and abdominal pain. 
  

As formas de detecção de fraude no leite são as mais diversas e ocorrem em laboratório.

Through analytical techniques, it is possible to evaluate several parameters to draw conclusions about the composition of milk.

We separate here the main methods of analysis:

Acidity analysis

For the verification of the acidity of milk, which has its own normal pH values when it has no adulterations, it is possible to draw conclusions by testing alcohol and alizarol.

Another way is through testing done by the Dornic method. In it, the acidity is evaluated by the presence of lactic acid that increases from the degradation of lactose in the microbial proliferation. 

Milk density analysis

To verify the presence of water, skimming or addition of starches, it is possible to carry out the procedure with a thermolactodensimeter.

Freezing point depression analysis or cryoscopy

Another way to detect water in milk is freezing point depression analysis or cryoscopy.

Even cases with small amounts of added water can be detected with this technique. 

Chromatographic techniques 

Chromatographic techniques are widely used on the bench, in view of their efficiency. Through it, it is possible to separate and identify components of a mixture. 

That is, analyzes with high performance liquid chromatography and gas chromatography can assess the presence of food preservatives, whey addition and foreign fats in dairy products.

Polymerase Chain Reaction

When there is suspicion of mixing milk from different animal species, a very classic DNA analysis method is used, PCR (Polymerase Chain Reaction).

Through molecular identification, it is possible to distinguish the types of milk present, be it cow, sheep, goat or buffalo. 

For the same purpose, it is still possible to use the enzyme immunoassay (ELISA), polyacrylamide gel electrophoresis (PAGE) and matrix-assisted laser ionization/desorption (MALDI).

Undoubtedly, the best method to protect yourself is the analysis of bench samples. 

In times when there are so many situations of fraud, trusting only the other's word can be a mistake.

We have briefly seen how to detect fraud by different types of adulteration, so now let's understand in more detail when it comes to fraud by adding cheese whey.

Well, the most used analytical method is through the determination of glycomacropeptide (GMP). This technique results in the breaking of the k-casein peptide bond between 105-106 Phe-Met amino acids. This cleavage forms para-k casein (1-105) which remains in casein micelles and glycomacropeptide (106-169) which remains in serum.

Chromatography techniques can also be very efficient for detecting cheese whey in milk. In the HPLC type method (High Performance Liquid Chromatography) it is possible to identify the presence of cheese whey in milk.

Knowing that the results should be as assertive as possible, it is necessary to trust your analyzes in those who have experience, as well as authority in the area. 

For this, count on Somaticell. We work with the identification of whey in milk through the use of HPLC, always bringing the best results so that you, the producer, can have the best yields on your products!

With our whey addition identification solution, your milk production chain will never be the same.

To find out more about our services, get in touch with us and talk to one of our specialists!

Através das informações vistas neste artigo, fica claro que a mastite é uma doença que compromete muito a saúde das vacas leiteiras e, com isso, a saúde do negócio. 

Therefore, milk production can be challenging, but when it is well managed, it can be profitable and satisfactory for the farmer. 

However, it is necessary to pay attention, in the first place, to forms of prevention. They will be essential to maintain production with a quality standard, without losses and without compromising the business image. 

Thus, investing in small changes can often seem like a cost, when in fact they are ways to save unnecessary expenses with sudden changes, veterinarians, disposal of milk and production cows. 

So, use these tips to your advantage. Monitor your farm and your producing animals, always carrying out a quality and hygiene inspection in the environments. 

Also don't forget to test the herd frequently. Remember that the case that causes the most damage in the herd is subclinical mastitis. Since it does not show symptoms, but it can easily spread and reduce production. 

Therefore, look for practical, efficient methods that meet the need for a quick diagnosis for assertive and agile decisions, such as Somaticell CCS, which in less than 3 minutes will give you the milk somatic cell count with numerical and assertive result , which can be done with milk from the tank, individual CCS or even CCS per teat. 

Para te ajudar, a Somaticell possui soluções para diagnosticar mastite e resíduos de antibiótico no leite. 

Our products cover 100% detection of all antimicrobials, described in the Ministry of Agriculture, Livestock and Supply.

To deliver the best quality, we work with a team of more than twenty researchers, who are dedicated to the development of products for the food safety line. 

E para uma saída moderna, criamos o Somaticel® CCS, pensado para diagnósticos de mastite de maneira ágil e com precisão. Esse kit permite a avaliação da amostra do leite com base em um conjunto que viabiliza a contagem imediata de CCS, com o desempenho comparável à contagem feita em laboratório. Quer entender mais sobre esta solução? Então, fale com a gente! Estamos esperando por você.