مطالعه تقلبات شیر خام تحویل شده به کارخانه های لبنی استان مازندران

نویسندگان
آرش عبادی 1
مجتبی بنیادیان 2
مریم عباس والی 2
فهیمه توریان 3
زهرا هاشمی 4
1 دانش آموخته کارشناسی ارشد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکردف ایران.
2 دانشیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد، ایران.
3 استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی دانشگاه تخصصی فناوریهای نوین آمل، آمل، ایران.
4 دانش آموخته کارشناسی ارشد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، شهرکرد ایران.
10.52547/fsct.17.105.63
چکیده
زمینه وهدف: ﺷﯿﺮ تنها ماده شناخته شده درطیعت است که می تواند نیاز بدن را به طورکامل و متعادل تا سن 6 ماهگی تامین کند. شیر به دلیل دارا بودن مواد مغذی ﻣﺤﯿﻂ ﺑﺴﯿﺎﺭ ﻣﻨﺎﺳﺒﯽ ﺑﺮﺍﯼ ﺭﺷﺪ ﺍﻧﻮﺍﻉ ﺑﺎﮐﺘﺮﯼ ﻫﺎ ﻭ ﻣﺴﺘﻌﺪ ﻓﺴﺎﺩ ﻣﯽ ﺑﺎﺷﺪ، ﺍﺯ ﺍیﻦ ﺭﻭ ﺑﺮﺧﯽ ﺍﻓﺮﺍﺩ ﺳﻮﺩﺟﻮ ﺑﺎ ﺍﻓﺰﻭﺩﻥ ﺑﺮﺧﯽ ﻣﻮﺍﺩ ﺳﻌﯽ ﺩﺭ ﺟﻠﻮﮔﯿﺮﯼ ﺍﺯ ﻓﺎﺳﺪ ﺷﺪﻥ ﺷﯿﺮ ﻭ یﺎ ﺳﺎﻟﻢ ﺟﻠﻮﻩ ﺩﺍﺩﻥ ﺷﯿﺮ ﻓﺎﺳﺪ ﺩﺍﺭﻧﺪ. لذا بررسی شیرهای تولید شده از نظر وجود تقلبات همواره ضروری است.

مواد و روش ها: ﺩﺭ ﺍیﻦ مطالعه، ﺗﻌﺪﺍﺩ 120 ﻧﻤﻮﻧﻪ ﺷﯿﺮ ﺍﺯ شیرهای ورودی به کارخانجات لبنی استان مازندران، در طی فصول گرم و سرد سال اخذ گردید. بر روی نمونه ها ﺷﺎﺧﺺ ﻫﺎیﯽ ﻧﻈﯿﺮ نقطه انجماد، ﺍﺳﯿﺪیﺘﻪ، pH، ماده خشک، دانسیته، پروتئین و چربی شیرها مورد ارزیابی قرار گرفت. همچنین برای پی بردن به تقلبات صورت گرفته آزمون هایی جهت شناسایی ﻣﻮﺍﺩ شوینده، ﻓﺮﻣﺎﻟﯿﻦ، ﻧﻤﮏ، آب اکسیژنه، آب و جوش شیرین ﺍﻓﺰﻭﺩﻩ ﺷﺪﻩ روی نمونه های ﺷﯿﺮ ﺍﻧﺠﺎﻡ ﺷﺪ.

نتایج : نتایج نشان داد که اختصاصات شیرهای تولید شده از قبیل دانسیته، نقطه انجماد، پروتئین، چربی، pH، اسیدیته و ماده خشک در فصول سرد و گرم سال اختلاف آماری معنی داری با یکدیگر ندارند. تقلبات در شیرهای ورودی به کارخانجات در فصل سرد سال مربوط به اضافه کردن دترجنت و آب اکسیژنه به میزان 6/1 درصد، و در فصل گرم سال مربوط به مواد شوینده 3/3 درصد، آب اکسیژنه 3/3درصد، فرمالین 6/1 درصد و جوش شیرین 6/11 درصد بود. مقایسه وقوع تقلبات در شیر طی فصول سرد و گرم سال نشان داد که میزان این تقلبات در فصول گرم سال به مراتب بیشتر از فصول سرد سال است (05/0P<).

نتیجه گیری: نتایج نشان داد که تقلب در شیرهای تولید شده در استان مازندران وجود داشته و در فصول گرم به مراتب بیشتر از فصول سرد است.
کلیدواژه‌ها
تقلبات
شیر خام
کارخانه های لبنی
مازندران

موضوعات

عنوان مقاله English

Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province

نویسندگان English

Arash Ebadi 1
Mojtaba Bonyadian 2
Mariam Abasvali 2
Fahime Torian 3
zahra hashemi 4
1 Shahrekord University
2 Shahrekord University
3 Amol new technology University
4 Shahrekord University
چکیده English

Objective and aims: Milk is an important nutritional food and it fully satisfies the nutritional needs of humans for up to 6 months. Due to the presence of nutrients, milk is a very suitable medium for the growth of a variety of bacteria. Hence some people with the addition of some materials were tried to avoid milk deterioration. The common adulterations in raw milk are the addition of neutralizing agents, water, salt, detergent, hydrogen peroxide, formalin, and others.

Materials and Methods: In this study, a total of 120 milk samples were collected from milk collection centers of Mazandaran province. Parameters such as acidity, pH, dry matter, density, protein, fat and freezing point were tested. Also, the addition of detergent, formalin, salt, hydrogen peroxide, and sodium bicarbonate were analyzed on the samples.

Results: The results of the experiments showed that there is no significant difference in the amount of acidity, pH, dry matter, density, protein, the fat and freezing point of raw milk between warm and cold seasons (P>0.05). Also, the results revealed that there were some adulterations in cold season in the milk samples including, hydrogen peroxide 1.6%, and detergents 1.6%. But in the warm season, the amount of fraud in raw milk was higher than in the cold season. These frauds included the addition of formalin 1.6%, detergent 3.3%, hydrogen peroxide 3.3% and sodium bicarbonate 11.6%. There was no adulteration of salt and water added in raw milk samples. Overall, there was a significant difference between the incidence of milk adulteration in warm and cold seasons (P<0.05).

Conclusion: The necessity of continual pursuit of importance regarding the inspection and sampling of milk collection and distribution centers and carry out the appropriate tests in order to check frauds aimed to discuss health and complications from taking it to feel.


کلیدواژه‌ها English

Adulteration
Raw milk
Dairy processing plants
Mazandaran
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