Evaluación de la adulteración de leche con lactosuero por la técnica analítica: espectroscopía del infrarrojo con transformada de fourier en la región media (FT-MIRS) y cercana (FT-NIRS)

The adulteration of milk with whey is a problem that has boomed in recent years. In the process of making cheese by enzymatic action, between 70 to 80% of the total milk used is transformed into whey. This by-product of slightly acidic character reaches up to 50% of the original nutrients of the mil...