MILK FRAUD: TYPES AND MAIN METHODS OF OBTAINING RESULTS
DOI:
https://doi.org/10.61164/rmnm.v9i1.2831Keywords:
Milk adulteration, Quality control, Consumer healthAbstract
The article addresses frauds committed in the dairy industry, focusing on the most common types of adulterations and the main detection methods. Milk frauds are illegal practices that compromise product quality, endanger consumer health, and affect market integrity. The main objective is to highlight the different forms of adulteration, such as the addition of water and substances to mask dilution, and to discuss the laboratory methods used to identify these frauds. The methodology includes a literature review of scientific studies that analyze the types of fraud and the effectiveness of detection methods. The results highlight the need for rigorous quality control practices to ensure food safety and consumer protection. It concludes that the implementation of advanced detection technologies and awareness throughout the production chain are essential to combat milk fraud and ensure consumer confidence.
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