What are the most frequent falsifications in milk and in what way Lactoscan helps preventing them?
1. Falsifications – aiming increasing the volume of the milk added water, fat detraction, double falsification (simultaneously added water and fat detraction), adding whey, or other liquids. 2. Falsifications, when unusual substances are added. The aim of this is to cover another kind of falsification or to stop turning the milk foxy. For this purpose are used flour or farina when there is added water to the milk, and soda bicarbonate when the milk is with increased acidity and different aseptic substances. 3. Mixing different kinds of milk and offering it as more valuable kind. Mixing goat and sheeps milk and offering it as a sheep’s, have skimmed cow milk with whole buffalo for whole sheeps etc.
