Degration of food nutrients from the addition of water to fresh milk in some random farms in Ferizaj and Gjilan region
Session
Agriculture, Food Science and Technology
Description
In Kosovo, milk production represents one of the main economic activities from agriculture for thousands of households. Recently, a disturbing practice that is damaging the quality of this vital product has been observed, namely the adulteration of milk by adding water to it, a practice used by some unscrupulous producers. This irresponsible practice not only damages the milk industry and producers, but also has an effect in the reduction of milk quality, especially in the chemical parameters of protein, fat and in the physical parameters of its density. In addition, the presence of adulterated milk in the consumer market undermines public trust in dairy products and can have economic impacts on honest milk producers. The study was conducted in the time period January-April 2024 and includes 162 random farms in the regions of Feriza and Gjilan. Sampling was done in farms and collection points, while in each farm and collection point 30 ml of fresh milk was taken, and before sampling, the milk was mixed to homogenize and then the samples were taken with the help of the probe. The test tubes were sterile and the same were coded with numbers from 1 to 162 to preserve the identity of the farm and its privacy. Our findings show that there is an addition of water in milk for up to 27.11 %, which has influenced the degradation of nutrients for a minimum of 1.80% in fat, a minimum of 2.2% in proteins and a minimum density of 1021 g/cm³ . Out of 162 surveyed farms, 137 or 85% of them did not add water to the milk, while 25 or 15% of the farms added water to the milk, falsifying it knowingly or unknowingly, ranging from a minimum of 4.61% to a maximum of 27.11%. Producers must follow national and international standards for milk quality, aiming for a clean and safe product for consumers. Institutions must implement stricter regulations and regular inspections to ensure that all producers meet the required standards of quality. The relevant institutions must carry out regular analyses of milk products placed on the market to guarantee quality and safety for consumers. Consumers should be informed about the importance of milk quality and the effects that adulteration can have on their health. Encouraging continuous studies on the physical-chemical parameters of milk and the application of good production practices.
Keywords:
Dairy cow, farm, Kosovo region, European Union
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-15-3
Location
UBT Kampus, Lipjan
Start Date
25-10-2024 9:00 AM
End Date
27-10-2024 6:00 PM
DOI
10.33107/ubt-ic.2024.274
Recommended Citation
Zeqiri, Medin; Derguti, Valon; Feka, Fidan; Bytyçi, Xhavit; Mestani, Mergim; Haziri, Veton; Jonuzi, Vezir; and Bicoku, Ylli, "Degration of food nutrients from the addition of water to fresh milk in some random farms in Ferizaj and Gjilan region" (2024). UBT International Conference. 25.
https://knowledgecenter.ubt-uni.net/conference/2024UBTIC/AFCT/25
Degration of food nutrients from the addition of water to fresh milk in some random farms in Ferizaj and Gjilan region
UBT Kampus, Lipjan
In Kosovo, milk production represents one of the main economic activities from agriculture for thousands of households. Recently, a disturbing practice that is damaging the quality of this vital product has been observed, namely the adulteration of milk by adding water to it, a practice used by some unscrupulous producers. This irresponsible practice not only damages the milk industry and producers, but also has an effect in the reduction of milk quality, especially in the chemical parameters of protein, fat and in the physical parameters of its density. In addition, the presence of adulterated milk in the consumer market undermines public trust in dairy products and can have economic impacts on honest milk producers. The study was conducted in the time period January-April 2024 and includes 162 random farms in the regions of Feriza and Gjilan. Sampling was done in farms and collection points, while in each farm and collection point 30 ml of fresh milk was taken, and before sampling, the milk was mixed to homogenize and then the samples were taken with the help of the probe. The test tubes were sterile and the same were coded with numbers from 1 to 162 to preserve the identity of the farm and its privacy. Our findings show that there is an addition of water in milk for up to 27.11 %, which has influenced the degradation of nutrients for a minimum of 1.80% in fat, a minimum of 2.2% in proteins and a minimum density of 1021 g/cm³ . Out of 162 surveyed farms, 137 or 85% of them did not add water to the milk, while 25 or 15% of the farms added water to the milk, falsifying it knowingly or unknowingly, ranging from a minimum of 4.61% to a maximum of 27.11%. Producers must follow national and international standards for milk quality, aiming for a clean and safe product for consumers. Institutions must implement stricter regulations and regular inspections to ensure that all producers meet the required standards of quality. The relevant institutions must carry out regular analyses of milk products placed on the market to guarantee quality and safety for consumers. Consumers should be informed about the importance of milk quality and the effects that adulteration can have on their health. Encouraging continuous studies on the physical-chemical parameters of milk and the application of good production practices.