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

Subject Areas : Food Science and Technology

طناز  Moosavi ¹ (Department of Food Hygiene, Faculty of Veterinary Medicine, Garmsar Branch, Islamic Azad Uuniversity, Garmsar, Iran)
مجتبی  Salehi ² (Graduated of Veterinary Medicine Faculty, Garmsar Branch, Islamic Azad Uuniversity, Garmsar, Iran)
M.M  Sadegh ³ (Department of Clinical Science, Faculty of Veterinary Medicine, Garmsar Branch, Islamic Azad Uuniversity, Garmsar, Iran)
لیلا  Mohammadyar 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.  

References:

Ÿ Aboge, G.O., Kang’ethe, E.K., Arimi, S.M., Omore, A.O., McDermott, J.J., Kanja, L.W., Macharia, J.K, Nduhiu, J.G.and Githua, A. (2000).Antimicrobial agents detected in marketed milk in Kenya. Paper prepared for oral presentation at the 3^rd All Africa Conference on Animal Agriculture. 6–9 November 2000.

Ÿ Barati, N., Esmaili, E. and Aminiyan, M. (2008). Physical and chemical properties and additive residues in milk, 5^th symposium of agriculture faculty of Ferdowsi university of Mashhad.

Ÿ Fakhondeh, A.  (1991). Methods of testing milk and its products (volume 1), Tehran university press, pp:106-204.

Ÿ Harding, F. (1996). Compositional quality in milk quality. Harding, F. pp:75-96.

Ÿ Ibtisam, E.M El Zubeir and O.A.O. El Owni (2009). Antimicrobial resistance of bacteria associated with raw milk contaminated by chemical preservatives. World Journal of Dairy & Food Sciences. 4: 65-69.

Ÿ Institute of Standards and Industrial Research (2008), Milk and milk products. Method of measurement of total acidity and pH, nation standard No, 2852 (Revision).

Ÿ Joint FAO/WHO Expert committee on milk hygiene (1970). WHO Report series , No: 453.

Ÿ Navab pour, S. and Shabazlou, F. (2001). Work Regulations Labs Iran Dairy Industries Co.pp:51-66

Ÿ Oliver, S. P., Duby, R. T., Prange, R. W. and Tritschler, J. P. (1985). Antibiotic residues in colostrums , milk and meat of dairy cows following antibiotic therapy. pp: 246-275.

Ÿ Oliver, s. p. (1984). Residues in colostrum following antibiotic dry cow therapy. Journal of dairy science.  67, pp: 3081-3084.