DETECTION OF ADULTERATION IN MILK AND SOME DAIRY PRODUCTS

Abstract

Food adulteration is an act for debasing the quality of food with an admixture or through the substitution of inferior substances or by removing some invaluable ingredients from the food product. A total of 150 random samples of milk and some milk products (30 samples from each of raw cow's milk, UHT milk, Thick cream, Imported butter, Farmers Butter) were collected from different regions of Beni-Seuf city, Egypt and subjected to chemical analysis for detection of various adulterants. This study proved that the most prominent types of adulteration were addition of water, partial skimming or both. On the other hand, preservatives and commercial additives were absent in all milk and cream samples except gelatin which was found in 76.6% of cream samples. The mean iodine number of the imported butter and farmers butter samples ranged from 39.93 ±1.173 and 37.43 ± 0.718, respectively. All examined butter samples were free from cotton seed oil and starch while sesame oil was present in a percentage of 56.67% and 36.67% in the examined imported and farmers butter, respectively. In conclusion this qualitative analysis which has unfolded proved that some of milk and milk product procured did not conform to the legal standard and adulterated with some adulterants which decrease their nutritive value and may cause public health hazard.