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International Journal of Dairy Science

Year: 2021 | Volume: 16 | Issue: 4 | Page No.: 127-136
Research Article

Influence of Melamine Adulteration and Proteolytic Enzymes on Total Protein Content of Imported Milk Powder

Esraa Yosry Abdel Halim
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
Hamdy El-Essawy
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
Abeer Abdel Nasser Awad
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
Lamiaa Ibrahim Ahmed
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
LiveDNA: 20.25297
Background and Objective: Milk protein which is the key nutritional component of powdered milk can be negatively affected by the presence of proteolytic enzymes as well as the recent adulteration by melamine to cover the low-income consumers, demand from dairy proteins in developing countries therefore, this study assessed the total protein percentage of imported milk powder as well as the factors which could alter its content. Materials and Methods: Total protein and melamine content of 25 full cream imported milk powder were investigated using the formol titration method and ELISA, respectively in addition to measuring the proteolytic enzyme activity by the TNBS method. Results: The mean total protein (%) in the tested samples was 27.3±0.048 with 93.33% of the examined samples were following the Egyptian Standard (ES: 1780/2014). Additionally, melamine was detected in all examined milk powder with a mean value of 111.074±4.404 ng L–1, however, they were following the Codex Alimentarius and the European Commission. There was a medium positive and significant correlation between the total protein and melamine content (p>0.05). Furthermore, proteolytic microorganisms were detected in 90% of the tested samples with a mean count of 31.19×103±16.7×103 CFU g–1. Hydrolysis Degree% (HD) in the examined samples ranged from 0.05.25 with a mean value of 0.3518±0.06632, whereas the mean amino nitrogen content was 0.1001±0.01872 g/100 g. A strong positive and significant correlation between HD% and the amino nitrogen content (p>0.05) was showed. Conclusion: Nearly all examined samples were in agreement with the international standards, however, strict periodical monitoring for melamine content in milk and dairy products should be conducted.
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