Volume 17, Issue 105 (2020)
FSCT 2020, 17(105): 63-70 |
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Ebadi A, Bonyadian M, Abasvali M, Torian F, hashemi Z. Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province. FSCT 2020; 17 (105) :63-70
URL: http://fsct.modares.ac.ir/article-7-33215-en.html
URL: http://fsct.modares.ac.ir/article-7-33215-en.html
1- Shahrekord University
2- Shahrekord University ,boniadian@sku.ac.ir
3- Amol new technology University
2- Shahrekord University ,
3- Amol new technology University
Abstract: (2590 Views)
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.
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.
Article Type: Original Research |
Subject:
Food quality control
Received: 2019/05/22 | Accepted: 2020/06/21 | Published: 2020/10/31
Received: 2019/05/22 | Accepted: 2020/06/21 | Published: 2020/10/31
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