Detection of some chemical hazards in milk and some dairy products

Abstract

Chemical contaminants in milk comprise of hazardous chemicals that may be introduced during milking, dairy processing or packaging. They possess some hazards to humans who consume milk and other dairy products. Total of one hundred and fifty (150) samples were collected; thirty each of UHT milk, yogurt, soft, hard and processed cheese. The samples were analyzed to investigate the presence of some chemical hazards. Chemical analysis indicated that tetracyclines were present in samples of UHT milk with variable percentages, while aflatoxin M1 was detected in all of the examined UHT milk samples and cheese. Sorbic acid, benzoic acid, sulphur dioxide and nitrite were detected in some samples of cheese. The potential to cause toxicological harm to the consumers is common for all of the detected chemical contaminants.

Estimating the Microbial Safety and Sensory Characteristics of Some Imported Dairy Products Retailed in the Egyptian Markets

“…The obtained results of labneh were higher than that obtained by Saleh (2013) and Ahmad (2017) who reported mean count of 5.72 Log 10 and 6.5 x 10 3 cfu/g, respectively, while nearly similar results were recorded by Salama (2015) who found that the mean aerobic mesophilic count was 3.18x10 5 ± 6.1x10 4 . On the other hand, the obtained results of cheddar cheese were lower than that reported by Karima (2012) and Mohamed et al (2020) who recorded mean counts of 2.39×10 10 and 7.3×10 4 cfu/g, respectively.…”

“…Mold count outcomes in cheddar cheese were lower than those estimated by Abdel-Salam and Soliman (2019) and Mohamed et al (2020) It was cleare that proteolytic count in cheddar cheese samples was lower than that obtained by Karima (2012) and Abdel-Salam and Soliman (2019) who reported a mean count of 5.8 × 10 10 ± 4.5 × 10 10 cfu/g. Higher count in milk powder was recorded by Majeed et al (2005) who showed an average count of 3.2 × 10 cfu/g, while nearly similar results were assessed by Nissreen (2006).…”

“…On the other hand, the majority had a good color and style. The overall high score of cheese acceptability was reported by Abd El-Galeel et al ( 2017), while lower results were recorded by Karima (2012), Thoraya (2013) and Ahmed (2016). Additionally, Ibrahim et al (2021) draw back the fair and poor quality of milk powder to the cooked flavor that was the most frequent off-flavors noticed.…”

Prevalence of Some Deteriorating Microorganisms in Some Varieties of Cheese

“…The fungi contributed to poor cleaning and unhygienic measures during production and handling and post processing contamination Table 2 revealed that lipolytic organisms were present in Ras and Processed cheese samples in percentages of 100% and 40%, respectively, with a mean count of 3 × 10 8 ± 1.2 × 10 8 and 16.8 × 10 3 ± 5.4 × 10 3 cfu/g, respectively. Lower results of Ras & Processed cheese were obtained by [11] [44].…”

Analysis of the Concentration and Formation Behavior of Naturally Occurring Formaldehyde Content in Food

“…The experimental results for pure cow milk (5.28±3.47ppm) was compatible with reported values (3.3 ppm) [23], [24]. The experimental results show that formaldehyde content in UTH milk and powdered milk samples were high compared to that of pure milk (58.79 to 187.75 ppm).The possible reason for higher formaldehyde content in commercial milk samples are dosing of formaldehyde during milk processing, preservation and/or packaging to improve the shelf life, or, conversion of milk ingredient to primary aldehyde during milk processing [25]- [27].…”