ULTRASOUND BASED SENSOR FOR FAT DETECTION IN FRESH MILK

The development of new technologies is an important aspect when assessing the quality of food. Food adulteration and frauds can be conveniently identified by fast systems providing a qualitative evaluation and food organoleptic properties as well. The acoustic sensors are, from this point of view, a valid alternative to conventional sensors. Milk is of course among the most important foods whose adulteration should be prevented. The engineering of the acoustic system presented in this paper has shown encouraging results in the characterization of milk with different fat content. The system properly calibrated could provide a valuable aid in the qualitative and quantitative determination of other interfering substances in milk.