SAFETY ASSESSMENT OF MILK AND INDIGENOUS MILK PRODUCTS FROM DIFFERENT AREAS OF FAISALABAD

Authors

  • Sidra-tul-Muntaha
  • Rabia Iqbal
  • Iqra Yasmin
  • Saima Tehseen
  • Adnan Khaliq
  • Muhammad Farhan Jahangir Chughtai
  • Samreen Ahsan
  • Wahab Ali Khan
  • Muhammad Nadeem
  • Lukas Hleba
  • Maksim Rebezov
  • Mars Khayrullin
  • Elena Kuznetsova
  • Lidiia Kozlovskikh
  • Mohammad Ali Shariati

Keywords:

Milk, Adulteration, Faisalabad, Urea, FTIR

Abstract

The current study was designed to analyze the presence or absence of common adulterants in milk and milk products from six different regions of Faisalabad, Pakistan. Purposely, 54 samples from six different regions of Faisalabad were collected. Results revealed that milk of Faisalabad’s regions was adulterated with water, starch, urea, glucose, cane sugar, soap, synthetic milk and neutralizers. The results for starch, formalin, vegetable fat, artificial color, nitrates, sodium chloride, coal tar dyes, hydrogen peroxide, annatto, detergent, sulphate adulteration was found to be non-significant. The results for soap, synthetic milk, urea, sugar cane, neutralizers and glucose were significant. It was noted that R2 milk samples had more bacterial load (3.92x108 CFU/mL) followed by R1 (3.38x108 CFU/mL). Among milk products, cream samples collected from R6 had the maximum bacterial count (1.74x108 CFU/mL). The milk samples were also analyzed for the presence of added urea by Fourier Transform Infrared Spectroscopy (FTIR).

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Published

2021-03-11

How to Cite

Sidra-tul-Muntaha, Rabia Iqbal, Iqra Yasmin, Saima Tehseen, Adnan Khaliq, Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Wahab Ali Khan, Muhammad Nadeem, Hleba, L. ., Maksim Rebezov, Mars Khayrullin, Elena Kuznetsova, Lidiia Kozlovskikh, & Mohammad Ali Shariati. (2021). SAFETY ASSESSMENT OF MILK AND INDIGENOUS MILK PRODUCTS FROM DIFFERENT AREAS OF FAISALABAD. Journal of Microbiology, Biotechnology and Food Sciences, 9(6), 1197–1203. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/4516

Issue

Section

Food Sciences
Received 2021-03-11
Online Published 2021-03-11

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