Detection of raw buffalo's milk adulteration in Sohag governorate

Abstract EN

A total of 85 raw buffalo's milk samples were collected randomly from dairy shops (n = 25), street vendors (n = 30) as well as from farmer's houses (n = 30) in Sohag Governorate.

These samples were physically and chemically examined in order to determine whether they were adulterated by addition of water, partial skimming of fat, addition of inhibitory substances, preservatives or commercial additives and if they were heat treated or not.

So, the samples were analyzed by using automatic milk analyzer (to determine specific gravity, fat %, SNF %, added water % and freezing point).

Also, milk samples were examined by general and specific tests to detect using inhibitory substances or preservatives, addition of some commercial additives and heat treatment.

The results obtained show that milk samples collected from different sources (dairy shops, street vendors and farmer's houses) were adulterated by addition of water, partial skimming of fat, addition of inhibitory substances and different preservatives and heat treated but in different percentages.

The highest percentages of adulteration by all types of adulteration were in milk samples collected from street vendors and dairy shops, respectively.

It was concluded that adulteration of milk is a complex problem which is not only affect the human health and high economic costs, but also inhibiting the utilization of useful constituents of milk which are very important for normal body growth.

So, raw milk in markets must be screened randomly and periodically for adulteration.

Moreover, intensification of the enlightenment among street vendors and shops keepers would greatly reduce the occurrence of this problem.