Detection of cow milk admixture to buffalo milk

Farag, R. S.; Hewedi, M. M.; Abo-Raya, S. H.; Khalifa, H.

doi:10.1007/bf02542165

Cited by 6 publications

(2 citation statements)

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“…However, studies analysing the effect of fraudulent mozzarella composition are rare. One paper described the effects of cow's milk inclusion in buffalo milk on some fatty acids (Farag et al, 1984), but the conjugated linoleic acid (CLA) content and nutritional indices were not investigated. To address this, the current work studied the effect of cow milk inclusion on the lipid fraction of buffalo-milk-based mozzarella.…”

Section: Introductionmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

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Section: Introductionmentioning

confidence: 99%

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

et al. 2020

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“…However, many investigators determined certain fat constant values to detect the adulteration in a suspected fat, which were, the butyric acid content (7). Reichart-Meissl and Polenske values (8), gas chromatographic analysis of two fractions obtained by fractional crystalization (9) and fatty acids ratio of authentic and adulterated milkfat (10).…”

Section: Introductionmentioning

confidence: 99%

Adulteration of butterfat: validity of Reichert-Meissl, Polenske and iodine values

Youness¹

1991

Grasas y Aceites

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RESUMEN Adulteración de grasa de manteca: validez de los índices de Reichert-Meissl, Polenske e iodo.Durante las estaciones de invierno y verano se obtuvo grasa de ieciie de búfalo. Sebo de vaca (grasa del corazón) se adquirió del mercado local. El sebo de vaca se añadió a la grasa de leche de verano en las relaciones 5%, 10%, 15% y 50% w/w. Se aplicó la cronnatografia en capa fina para obtener la fracción de triglicéridos de cada nnuestra obtenida. La cromatografía gaseosa se usó para identificar el contenido en ácidos grasos de la grasa de leche de invierno, verano y las mezclas. También se determinaron para cada muestra los índices de ReichertMeissl (RM), Polenske (P) e lodo. Se concluyó que los (RM) de la grasa de leche de invierno y de verano fueron 25.52±0.511 y 28.7410.568 respectivamente. Los índices (P) y de iodo fueron 1.94±0.162, 2.53±0.146 y 42.1±0.85, 30.33±0.839 en los mismos aspectos. La adición de sebo de vaca a la grasa de leche en las relaciones 5% y 10% no afectó los índices (RM) y (P) de las mezclas resultantes. La presencia del 15% de sebo de vaca en la grasa de leche afectó ligeramente los índices (RM), (P) e iodo. La adición del 50% de sebo de vaca a la grasa de leche sacó los valores de (RM) y (P) del rango normal, permaneciendo dentro del mismo el índice de iodo. Se observó también que la adición de sebo de vaca en las relaciones 5%, 10% y 15% a la grasa de leche de verano, mejoró el comportamiento de los ácidos grasos de la grasa de leche, mientras que el 50% de sebo de vaca en la grasa de leche, disminuyó todos los ácidos grasos de cadena corta. La determinación de los índices (RM), (P) e iodo para detectar sebo de vaca como adulterante en grasa de leche pura no es suficiente al 5% y 10% de sebo de vaca en la grasa de leche. PALABRAS-CLAVE: Adulteración (detección) -Grasa de leche -Sebo de vaca. SUMMARY Adulteration of butterfat: validity of Reichert-Meissl, Polenske and iodine values.Buffaloe's milkfat was obtained during the winter and the summer seasons. The beef tallow (Heart fat) was purchased from the local market. Beef tallow was added to the summer milkfat in the ratios 5%, 10%, 15% and 50% w/w. Thin layer chromatography was applied to obtain the triglycerides fraction of each sample obtained. Gas chromatography was used to identify the fatty acid content of the winter, summer and the admixtures. Reichert-Meissl (RM), Polenske (F^) and Iodine values were also determined for each sample. It was concluded that the (RM) of the winter and the summer milkfat were 25.52±0.511 and 28.74±0.568, respectively. The (P) and iodine values were 1. 94±0.162, 2.53±0.146 and 42.1±0.85, 30.3310.839 in the same respect. The addition of beef tallow to the milkfat in the ratios 5% and 10% did not affect the (RM) and (P) values of the resultant admixtures. The presence of 15% beef tallow in milkfat slightly affected the (RM), (P) and iodine values. The addition of 50% beef tallow to the milkfat got the values of (RM) and (P) out of the normal range. The iodine values was still within the normal ran...

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Effect of Some Preservatives on the Poultry Lipids

Farag

Hewedi

Salem

1986

Fette, Seifen, Anstrichm.

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a r a g , EM. H e w e d i, M . A . I. S a l e m and S. M . S. E I -Ta n t a w y *Some treatments were conducted for prolonging the self life of broiler meat suchas storage at twodifferent temperatures (3" Cand-180 C) withand without adding chemical preservatives (NaCI, poly-phosphate and a mixture of them). Fatty acid composition of blended skin tissue and subcutaneous carcasses lipids were qualitatively and quantitatively determined by gasliquid chromatography. The fatty acid analysis indicated that 16 : 0 and 18 : 1 were the most predominant saturated and unsaturated acids of fresh skin tissue and subcutaneous carcasses lipids. Dipping carcasses in hot water alone and with NaCI, polyphosphate or a mixture of them exhibited very littleeffect onthefattyacidpattem.Storageat 3OCled toconversionofsome long-chained and unsaturated fatty acids to medium-chained and saturated ones. Dipping carcasses in tap or hot water with or without preservatives caused quantitative changes in 16 : 0,18 : 0,18 : 1 and 18 : 2 acids. In general, the most efficient treatment towards keeping carcasses quality is storage at -180 C without adding any chemical preservatives. FETTE . SElFEN . ANSTRICHMITTEL 88. J ahrgang Nr. 8 I < J M

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Detection of cow milk admixture to buffalo milk

Cited by 6 publications

References 4 publications

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

Adulteration of butterfat: validity of Reichert-Meissl, Polenske and iodine values

Effect of Some Preservatives on the Poultry Lipids

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