Investigation of some additive residues in bulk raw milk collected from Pakdasht area in 2009

Subject Areas : Food Science and Technology

طناز Moosavi ¹ , مجتبی Salehi ² , M.M Sadegh ³ , لیلا Mohammadyar ⁴

1 - Department of Food Hygiene, Faculty of Veterinary Medicine, Garmsar Branch, Islamic Azad Uuniversity, Garmsar, Iran
2 - Graduated of Veterinary Medicine Faculty, Garmsar Branch, Islamic Azad Uuniversity, Garmsar, Iran
3 - Department of Clinical Science, Faculty of Veterinary Medicine, Garmsar Branch, Islamic Azad Uuniversity, Garmsar, Iran
4 - Department of Basic Science, Faculty of Vetecinary Medicine, Garmsar Branch, Islamic Azad Uuniversity, Garmsar, Iran

Received: 2011-01-08 Accepted : 2011-04-08 Published : 2011-05-22

Keywords: raw milk, Additive residues, Pakdasht,

Abstract :

Milk is one of the most important sources of human nutrition and because of high nutrient content; it is a very suitable medium for microbial growth and spoilage. Sometimes farmers cheat and add some additives to milk in order to cover the spoilage or other defects in milk. In this study 120 samples of bulk raw milk (10 samples each month) were collected from dairy farms of Pakdasht under sterile condition and send to veterinary faculty of GarmsarUniversity. The following tests were done on each sample: Anti-microbial residues, residues milk acidity neutralizer, evaluation of sugar, formalin, Hydrogen peroxide, Salicylic acid and salt presence. Results were analyzed with Spss software and the results of the first six months of the year were compared statistically with the results of the second six months of the year. The mean of antimicrobial agents, milk acid neutralizer, formalin, hydrogen peroxide and salicylic acid showed no significant difference. But sugar in first semester were more than second semester (p<0.05). Also, salt of all samples were determined in normal value.  

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