Physico-chemical, Microbiological Parameters and Adulteration in Processed Dairy Products in Pakistan

  • Sibghat Ullah Foot and Mouth Disease Research Center, Veterinary Research Institute, Peshawar, Pakistan.
  • Muhammad Tariq Zeb Veterinary Research and Disease Investigation Center, Swat, Pakistan.
  • Muhammad Ayaz University of Veterinary & Animal Sciences, Lahore, Pakistan.
  • Muhammad Tahir Khan Muhammad ali Jinnah University, Pakistan.
  • Siraj Ahmad Veterinary Research Institute, Peshawar, Pakistan.
  • Aziz Ullah Noor Hazara University, Mansehra, Pakistan.
  • Kausar Zeb L&DD department, KPK, Peshawar, Pakistan.
  • Farman Ullah Lasbella University, Balochistan, Pakistan.
  • Baitullah Khan Foot and Mouth Disease Research Center, Veterinary Research Institute, Peshawar, Pakistan.
  • Muhammad Nauman ulIslam The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan.
  • Naveed Ullah Veterinary Research and Disease Investigation Center, Swat, Pakistan.
  • Ihsanullah Khan Veterinary Research and Disease Investigation Center, Swat, Pakistan.
  • Faizul Hassan Veterinary Research and Disease Investigation Center, Swat, Pakistan.
  • Ihsan uddinn Veterinary Research and Disease Investigation Center, Swat, Pakistan.
  • Haneefur Rehman Foot and Mouth Disease Research Center, Veterinary Research Institute, Peshawar, Pakistan.
  • Faiza Ashraf Foot and Mouth Disease Research Center, Veterinary Research Institute, Peshawar, Pakistan.
Keywords: Physico-chemical quality, Microbial quality, chemical adulterants, dairy products.

Abstract

Adulteration of dairy products with chemicals such as Caustic soda, Urea, Antibiotics and Microbiological contamination (high Total plate count, Coliform count and S. aureus) in processed dairy products samples constitute a potential public health hazard. A study was carried out to determine the microbiological quality and adulteration in various processed dairy products from various brands prevalent in the market.Samples of different dairy products including: (i) Yogurt, (ii) Cheese, (iii) Butter, (iv) Ice cream and v) Milk powder were collected from various places and processed in the laboratory for physic-chemical, microbiological and adultration analysis was carried out. (i)Yogurt samples from different Brands showed non-significant (P>0.05) difference in Total Plate Count (TPC), Coliform Count (CC) whereas significant (P<0.05) difference was observed in Streptococcus aureus Count (SAC), (ii) Cheese samples showed non-significant (P>0.05) difference in TPC whereas significant (P<0.05) difference was observed in SAC, (iii) Butter samples showed significant (P<0.05) difference in TPC, CC and SAC, (iv) Ice cream samples showed significant (P<0.05) difference in TPC, CC and SAC; and (v) Milk powder from various brands showed non-significant (P>0.05) difference in CC and SAC. All dairy products were negative for chemical adulterants tests i.e. urea, formaldehyde, neutralizers, starch, boric acid, quaternary ammonium compounds, while H2O2 was slightly positive in yogurt, milk powder and Ice cream samples of different brands. It is concluded that the dairy product in the market are safe from adulterants. Further butter and ice cream are showing a significant TPC, CC, and SAC. 

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Published
2016-09-21
Section
Articles