Criteria for Assessing the Quality of Condensed Milk in Forensic Expert Analysis
DOI:
https://doi.org/10.32631/v.2025.4.32Keywords:
condensed milk, forensic examination, dairy product quality, chromatographic methods, counterfeiting, microbiological safety.Abstract
This article examines contemporary approaches to forensic expert analysis of condensed milk, with a particular focus on criteria for assessing its quality, authenticity, and compliance with regulatory requirements. The main focus is on a comprehensive expert examination methodology that covers a sequential analysis of the physical and chemical indicators, microbiological safety and organoleptic characteristics of the product. The possibilities of applying modern instrumental methods, in particular high-performance liquid chromatography, gas chromatography with mass spectrometric detection and Fourier transform infrared spectroscopy, which ensure the detection of even minor deviations from technological norms and quality standards, are considered in detail. Particular attention is paid to the characteristics of typical defects in condensed milk, in particular sugar crystallisation, milk fat oxidation, and changes in colour and consistency resulting from technological violations, improper storage, or deliberate falsification. A step-by-step methodology for conducting an examination is described, from initial visual inspection and organoleptic assessment to in-depth laboratory analysis using modern analytical technologies and comparison of results with the requirements of national and international standards. The results obtained are of practical importance for expert institutions, state control bodies and dairy producers, as they contribute to improving the effectiveness of the quality control system and preventing falsification. The proposed approaches form a new methodological basis for the objective assessment of the quality of condensed milk in court proceedings, which is relevant in the context of consumer protection and ensuring fair competition in the dairy products market. The materials of the article can be used to develop standardised protocols for forensic expert examinations and to improve the regulatory framework in the field of dairy product quality control.
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