EVALUATION OF METHODS USED FOR DETECTION OF FORMALIN IN MILK | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 27, Issue 7, July 2002, Pages 4771-4778 PDF (932.58 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2002.255917 | ||
| Authors | ||
| T. A. Nassib,1; A. M. Taleb2; Manal A. Naiem2 | ||
| 1Dairy Science Department, Fac. of Agrlc. Mansoura Univ, Egypt. | ||
| 2Dairy Chemistry Laboratory, Anlm. Prod. Res. Inst., Ministry of Agriculture, Egypt. | ||
| Abstract | ||
| Seven colorimetric methods were conducted to detect formalin in either in water solutions, or in milk containing different concentration of formalin (1-1000 ppm). The methods used were : Hehner's test (1) ; Leech's test (2) ; Shrewsbury and Knapp's test (3) ; Nash's reagent (4); Chromotropic acid method (5) ; Schryver's test (6) and phenythydrazin potassium ferrocyanid test (7). It was noticed that methods (4) and (5) were more sensitive than others for detecting formalin in water solutions, whereas the most sensitive methods to detect formalin in milk samples were (2), (4) and (5). On the other hand, with water-base solution, methods (1), (2) and (3) failed to detect either low or high formalin concentrations, while methods (6) and (7) failed only to detect the lower concentrations. The same trend was obtained with milk samples except method (2) which was sensitive for all concentrations. Methods (4) and (5) were selected to detecte the prasence of formalin presence in the whey of acid coagulation cow's milk (with sulphuric or acetic acid), and in the distilate obtained by indirect distilation of milk samples. The results obtained by using method (4) were always less than the actual polluted concentrations and represent - 58-62% In the case of acid whey and 37-52% in the indirect distilation method. Examination of the presence of formalin in acid whey by using method (5) to detect it, however, more accurate results were obtained by using indirect distilation method compared with method (4) (53-70% VS. 37-52%, respectively.). | ||
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