Detection of adulteration in raw milk and its impact on quality | ||||
| Egyptian Journal of Food Safety | ||||
| Article 6, Volume 5, Issue 1, 2018, Page 43-53 | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/ejfsj.2018.156871 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Eman Maher; Adel Abdelkhalek | ||||
| Abstract | ||||
| The present study was conducted to evaluate the physical and chemical quality of milk, as well as detection of milk adulteration by addition of water, partial skimming of fat, addition of preservatives or adulterants (urea) in raw milk samples collected from different sources in Dakahlia governorate, Egypt. Milk samples were analyzed by using automatic milk analyzer (to determine added water % , freezing point, fat %, SNF %, protein% and pH ), specific tests to detect prevalence of preservatives (Formalin, H2O2, Boric acid, and Salicylic acid) and addition of some adulterants (Urea).The obtained results revealed that, 72.4% of samples were adulterated by added water in different percentages. The mean value of freezing point, fat, SNF%, protein and pH were detected as -0.469, 2.74%, 8.21%, 3.25%, and 6.8, respectively. Boric acid was detected in 40% and 34% of street vendors and dairy shops respectively. The extent of urea was 100% with mean concentration of 18.4 mg/dl. Considering these results, it could be inferred that the examined milk samples collected from different sources in Dakahlia government were not comply with national and international standards and adulteration is still in practice by all various ways. | ||||
| Keywords | ||||
| Milk Quality; Adulteration; Chemical preservatives; Urea; Health hazard | ||||
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