Evaluation of adulterations in raw and pasteurized milk samples, marketed in Birjand, Iran

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Mohammad Reza Akbari ¹ , Ataollah Azhdari ² , Gholam Reza Sharifzadeh ³

1 - M.S., Graduate of Food Science and Technology, Birjand Branch, Islamic Azad University, Birjand, Iran
2 - Assistant Professor, Department of Food Science and Technology, Birjand Branch, Islamic Azad University, Birjand, Iran
3 - Assistant Professor, Social Determinant of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran

Received: 2023-01-20 Accepted : 2023-02-19 Published : 2023-02-20

Keywords: Adulterations, Birjand, Pasteurized Milk, raw milk,

Abstract :

Milk is a valuable food,that contains essential nutrients for the body,but this product is very perishable and has a short shelf life,so various adulterations may be done in it in order to more profit and increase the shelf life and also to covering the signs of spoilage.In this cross-sectional study,totally80samples(64samples of raw milk and16samples of pasteurized milk)were collected randomly from Birjand markets. All samples were tested in the food laboratory of South Khorasan provincial of standard and industrial research service for adulterations such as adding hydrogen peroxide,formalin, sodium hypochlorite,sodium bicarbonate,salt, starch and water to milk and removing the milk fat.Results of this study showed that water was not added to any of raw and pasteurized milk samples.The mean of fat and salt in raw milk samples was significantly higher and lower than the standard limits,respectively(P<0.001).Salt was not found in pasteurized samples. The mean of milk acidity after boiling,compared with before boiling, both in raw and pasteurized milk decreased significantly(P<0.05), but this decline was less than 1˚dornic.The mean of fat and salt in raw milk samples was significantly higher than pasteurized milk samples(P<0.001)but in terms of acidity before and after boiling,significant difference was not observed in raw and pasteurized milk samples(P>0.05).In terms of hydrogen peroxide,formalin,sodium hypochlorite and starch,any adulterations were not found in this study. Fortunately,the results of this research showed that in all samples of raw and pasteurized milk which collected from Birjand none of above mentioned adulterations was done and in this respect all samples were in appropriate conditions

References:

1- Faraz A, Lateef M, Mustafa MI, Akhtar P, Yaqoob M, Rehman S. Detection of adulte-ryation, chemical composition and hygienic status of milk supplied to various canteens of educational institutes and public places in Faisalabad. The Journal of Animal and Plant Sciences. 2013; 23(1):119-124.

2- Mahmoudi R, Khayyati Kohneh Shahri M, Moosavy MH, Norian R. Analysis of Adulteration in Raw Cow Milk Samples Collected from East Azerbaijan Province of IRAN. International Journal of Food Nutrit-ion and Safety. 2015; 6(3): 150-156.

3- Dey S, Karim MH. Study on physicoche-mical and microbial quality of available raw, pasteurized and UHT milk during preserva-tion. International Journal of science invent-ions today. 2013; 2 (2):150-157.

4- Tipu MS, Altaf I, Ashfaq M, Siddique S. Monitoring of chemical adulterants and hyg-ienic status of market milk. Handbook publ-icshed by Quality Control Laboratory, Univ. Vet. Anim. Sci., Lahore, Pakistan. 2007: 7.

5- Shadmehri M, Bayati A, Shavandi S, Al-em M. 2015.Evaluation of diagnostic tests efficie-ncy for detection of the fraud of neutralizing materials and detergent in raw milk. Confer-ence Paper, 2^nd National Congress of Milk Safety from Production to Consumption and Its Role in Human Nutrition, at Iran Univer-sity of Medical Sciences. Tehran, Iran. [Persian]

6- Mousavi T, Salehi M, Mohammad Sadegh M, and Mohammadyar L. Investigation of some additive residues in bulk raw milk collected from Pakdasht area in 2009. Jou-rnal of Food Hygiene. 2011; 1(1): 43-47 [Pe-rsian]

7- Iranian National Standards Organization. Milk and milk products-Guidance on sampl-ing, 2009; 3st. revision. Standard No. 326. Tehran: ISIRI Publisher. [In Persian]

8- Navabpour S, Shabazlou F. Work Regula-tions Labs Iran Dairy Industries Co. 2001; 6-51.

9-Iranian National Standards Organization. Milk-Determination of freezing point-Ther-mistor cryoscope method (Reference meth-od)-Test method, 2010; 1st.revision. Stand-ard No. 12502. Tehran: ISIRI Publisher. [Pe-rsian]

10- Iranian National Standards Organization. Milk and milk products. Determination of titrable acidity and value pH-Test method. 2007; 1st.revision. Standard No. 2852. The-ran: ISIRI Publisher. [Persian]

11- Iranian National Standards Organization. Milk-Determination of fat content, Gerber butyrometers. 2013; 1st.revision. Standard No. 10292. Tehran: ISIRI Publisher. [Persi-an]

12- Iranian National Standards Organization. Pasteurized milk Specifications and test met-hods. 2007; 4^th. revision. Standard No. 93. Tehran: ISIRI Publisher. [In Persian]

13- Iranian National Standards Organization. Milk and milk products-Raw milk-Specifica-tion and test methods. 2004; 1st.revision. Standard No. 164. Tehran: ISIRI Publisher. [Persian]

14-Mahmoudi R, Nourian R. Evaluation of physicochemical properties and adulteration of raw cow milk samples produced in Qaz-vin province in 2012. Journal of research & health. Accepted, in press. 2015.

15-Chanda T, Debnath GK, Hossain ME, Islam MA, Begum MK. Adulteration of raw milk in the rural areas of Barisal district of Bangladesh. Bangladesh journal of animal science. 2012; 41 (2): 112-115.

16- Singuluri H, Sukumaran MK. Milk adul-teration in Hyderabad, India-a comparative study on the levels of different adulterants present in milk. Journal of chromatography separate techniques. 2014; 5 (1): 21-28.

17- Zaeem A, Tajallipoor F, Tajallipoor B. Study on the role of milk collection centers to improve the quality and prevent adultery-ation in this product. The first national conf-erence to develop a comprehensive strategy for quality in food safety. 2014. [Persian]

18- Ibtisam EM, Zubeir EL, Owni OAO. Antimicrobial resistance of bacteria associ-ated with raw milk contaminated by chemi-cal preservatives. World Journal of Dairy & Food Sciences. 2009; 4: 65-69.

19- Tangri R, Chatli AS. Microbial quality and chemical adulterants evaluation in the raw and pasteurized milk. Asian Journal of Science and Technology. 2014; 5(11): 716-721.