Electrophoretic Patterns and Free Amino Acids of Camel’s Milk Caseins and Whey as Affected by Different Heat Treatments

El-Loly, M. M.; Zaghloul, Ahmed H.; Sheikh, M. M. El

doi:10.21608/jfds.2009.112451

Cited by 3 publications

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“…Adulterants can be physical or biological in nature. Such adulteration is practiced by unscrupulous producers and traders to intentionally adulterate various foods to increase the level of essential nutrients after reducing a certain amount to increase the economic benefits (Ayza & Yilma, 2014 ; El‐Loly et al, 2013 ; Faraz et al, 2013 ; Narayan, 2014 ; Tomar & Alka, 2022 ). This is the riskiest form of adulteration because nutrients are reduced and foreign substances are introduced into food by business‐oriented people who have simply forgotten the humanity behind the money‐making mentality (Awasthi et al, 2014 ).…”

Section: Methodology Of the Reviewsmentioning

confidence: 99%

Selected food items adulteration, their impacts on public health, and detection methods: A review

Haji,

Desalegn,

Hassen

2023

Food Science & Nutrition

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Every living thing requires food to survive. Clean, fresh, and healthy foods are important to human health. Today, food is affected by various counterfeits. Adulteration of food is the intentional deterioration of the quality of food offered for sale by either the addition or substitution of an inferior substance or by the omission of a valuable ingredient. Economically motivated adulteration is the intentional adulteration of food for financial gain, and has enormous public health implications, making it an important issue in food science. Almost every food, including milk and dairy products, fats and oils, fruits and vegetables, grain foods, coffee, tea, honey, etc., is susceptible to adulteration. It is difficult to find food that is free from adulteration. Consumption of adulterated food contributes to numerous diseases in society, ranging from mild to life threatening. Therefore, detection of adulteration in food is essential to ensure the safety of the food we consume. To provide consumers with food that is free of adulterants, various detection methods such as physical, chemical, biochemical, and molecular techniques are used to identify adulterants in food. This review aims to provide up‐to‐date information on food adulteration, its impact on health, and the analytical techniques used to detect adulteration in food.

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Section: Methodology Of the Reviewsmentioning

confidence: 99%

Selected food items adulteration, their impacts on public health, and detection methods: A review

Haji,

Desalegn,

Hassen

2023

Food Science & Nutrition

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“…Because of its high demand and seasonality in supply, dishonest producers and traders deliberately adulterate milk and its products to promote the level of these essential nutrients after reduction of a given amount, increase their profit margin by several chemicals like urea and increase its volume by adding substances such as starch, flour, cane sugar, vegetable oils, preservatives, water, skim milk, etc. [10]. This ultimately leads to the stage that the consumer is either cheated or often becomes victim of diseases [7].…”

Section: Journal Of Dairy and Veterinary Sciencesmentioning

confidence: 99%

Determination of Adulteration and Chemical Composition of Raw Milk Sold in Hossana Town, South Ethiopia

Sebho¹

2018

JDVS

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The present study was designed to analyze chemical composition, organoloptic evaluation and adulteration condition of milk sold in Hossana town, Ethiopia during the year 2015/16. A total of thirty (30) milk samples were collected, each of ten (n= 10) from milk producers (MP), cafeteria and control. Results showed that maximum fat, protein, lactose density, solid-not-fat, total solid and water contents were observed in samples S3 (4.65%), S1 (3.40%), S2 (4.24%), S2 (31.94%), S2 (5.65%) S1(9.3%) and S1 (11.17%) respectively. The results for raw milk sample for evaluating the chemical composition (protein, density, solid-not-fat, and total solid) showed that there is no significant difference (p>0.05) statistically. The statistical analysis showed that the fat and water contents of these milk samples collected from different sources were significantly different (p<0.01). Clot-on-boiling test (COB) and alcohol test (AT) showed that milk sample from house hold milk has superior quality as compare to cafeteria milk. 90% and 80% milk samples from milk producer and cafeteria respectively were successfully pass on clot-on-boiling test, whereas (80% and 70% milk samples from milk producer and cafeteria respectively were successfully pass on alcohol test. In organoleptic test, the result was based on physical appearance (sensory evaluation) system. Ninety percent (90%) milk samples from milk producer were normal (white in color) and 10% were abnormal (yellowish white). Whereas (80%) milk samples from cafeteria were normal and 20% were abnormal (yellowish white). 70% and 67% milk samples from milk producer and cafeteria respectively were normal in odor/ Smell. In general, it is not fair to conclude that some of the milk quality parameter sold at Hossana city, met the minimum legal standards of normal milk. Therefore, it is recommended that introducing different dairy technologies should be supported with a continuous training on how to manage a dairy farm. Stronger milk quality control and quality base payment could help a lot to discourage adulteration.

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“…Through an awareness programme, consumers need to be made aware of health issues such as gastrointestinal nervous, kidney, cardiovascular, muscular, visual, reproductive, and skin problems. El-loly et al, (2013) 4 in their study on food adulteration discovered that food adulteration can cause serious health problems for consumers. Food adulteration by producers can be motivated by both intentional and unintentional factors.…”

Section: Introductionmentioning

confidence: 99%

Study on Consumer Awareness on Food Adulteration

Janefer¹,

R²,

Rodrigues³

2022

TheQUEST

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Food plays a major sustaining role for everyone. As living beings, we rely on food and water for survival, which is one of the necessities of mankind. Post COVID-19 is said to have increased focus on food safety. Due to Intensive agriculture, globalization of food trade, street food, mass catering, food safety has put a big question mark though technology and innovation exist. The main idea of food safety is to bring safe and nutritious food to the plates of the customer. There are several hindrances which lead to hazards in the health of the customers. The study is intended to analyze the extent of consumer awareness about food adulteration in Mangalore city. The study also analyzes the experiences of food adulteration. The Random sampling technique is used for data collection and for the analysis of data, SPSS 24 has been used. Friedman test, point biserial correlation test was used to analyze, compare and interpret the data. Problems encountered by consumers are correlated with various demographic variables. The findings of the study proved that there is strong need to spread the awareness about the food adulteration

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Electrophoretic Patterns and Free Amino Acids of Camel’s Milk Caseins and Whey as Affected by Different Heat Treatments

Cited by 3 publications

References 0 publications

Selected food items adulteration, their impacts on public health, and detection methods: A review

Selected food items adulteration, their impacts on public health, and detection methods: A review

Determination of Adulteration and Chemical Composition of Raw Milk Sold in Hossana Town, South Ethiopia

Study on Consumer Awareness on Food Adulteration

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