How milk is counterfeited

Did you know that in addition to “self-explanatory” watering, both goat’s milk and cow’s milk are used to counterfeit the other product? What about whey and soy milk? What about the butter and the cheeses? The latest compilation of Laboratorium.hu is based on a recently published Hungarian study.

Watering milk changes its electrolyte concentration, meaning that its water-soluble salt content decreases. Therefore, they try to mask the addition of water by adding salt, and in some cases use cooking oil and detergents to increase the fat content of the milk, according to the latest issue of the Food Testing Bulletin, of the WESSLING Knowledge Center, which operates independent laboratories. (laboratorium.hu)