Analyse thermogravimetrique et fraudes sur les origines dans la fabrication des fromages

It has been performed a research of a quick method in order to verify adulterations in the manufacture of cheeses. In particular we have studied “Idiazabal”, produced in Basque County of the milk of “latxa” sheep, which is spread on this area. The principal and more common adulteration is caused by the mixture of sheep's milk with cow's milk, with the corresponding lost of quality. In this way, TG has been applied to several samples of probable fraudulent milk. TG and DTG curves and 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 mixtures.