Development of histological methods for detection of carrageenan in yoghurt
Abstract
Currently, in the market of fermented milk products there are various types of adulteration, which, as known, result in the low nutritional and biological product value and can be potentially dangerous to human health. Yoghurt is often exposed to adulteration; it is in great demand at consumers. Our work objective was the development of histological methods for the detection of carrageenan in yoghurt. As a result of the studies conducted, a histological method was developed for the first time, which can help to detect to high precision the unacceptable additive carrageenan in yoghurt. That way, the developed method allows to detect the adulteration of yoghurt.
- Publication:
-
IOP Conference Series: Earth and Environmental Science
- Pub Date:
- August 2019
- DOI:
- 10.1088/1755-1315/315/2/022040
- Bibcode:
- 2019E&ES..315b2040R