الفهرس 
Introduction and aim of the workOnly 14 pages are availabe for public view
 |  | from | 130 |  |  |
| | | from | 130 | | |
Abstract
The present study was conducted to evaluate the physical, chemical quality and detection of milk adulteration by addition of water, partial skimming of fat, addition of preservatives or commercial additives in raw milk samples collected from different sources in Dakahlia governorate, Egypt . The samples were analyzed by using automatic milk analyzer (to determine added water % , freezing point, fat %, SNF %, protein% and PH ), specific tests to detect prevalence of preservatives ( Formalin – H2O2 – Boric acid – Salicylic acid ) and addition of some commercial additives (Urea).The obtained results revealed that, 72.4% of samples were adulterated by added water in different percentages , The mean value of freezing point, fat , SNF %, protein and pH were detected as -0.469, 2.78%, 8.21%, 3.25%, and 6.8, respectively. Boric acid was detected as 80%, 68% in street vendors and dairy shops respectively. The extent of urea was 100% with mean concentration 18.4 mg/dl. Considering these results, it could be inferred that the examined samples collected from different sources in Dakahlia governorate were not completely as per local and international standards and adulteration is still in practice by all various ways.