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.
Highlights
Milk is a perfect human being food, produced by the mammary glands of mammals with high nutritional value providing the primary source of nutrition for young mammals before they are able to digest other types of food
The first was used for detection of heat treatment, the second was used for compositional quality evaluation, the third was used for detection of preservatives, and the forth was used for detection of common commercial additives
Storch's test proved that all samples were randomly collected from dairy shops were in raw state, while all UHT milk samples were exposed for heat treatment
Summary
Milk is a perfect human being food, produced by the mammary glands of mammals with high nutritional value providing the primary source of nutrition for young mammals before they are able to digest other types of food. Cream is one of the most important dairy products defined either according to fat percent or heat treatment It is considered as a primary product in manufacture of table butter, or for preparing ghee (Standard, 1966), butter is considered the queen of fat specially when it comes from grass-fed cows, it is a rich source of vitamin A, D, E and K which are needed for the body and brain health and contain lecithin which assists in the proper assimilation and metabolization of cholesterol and other fat. This study was conducted to determine the chemical composition and detect various adulterants in milk and some milk products available in local market in different regions of Beni-Seuf city, Egypt
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
