Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

Adulteration may be unintentional or intentional to increase the margin of profit. Sometimes the regulations or the standard specifications of the country help those adulterators by indirect ways which lead to the appearance of adulterated and low nutritional value dairy products in the market protected by these regulations or standard specifications. In this study, a survey has been done on some available cheese especially white soft cheese and processed cheese in the local market of Egypt. Also it was interest to find which method can be used to detect milk fat adulteration with vegetable oils. Fifty six samples of some white soft cheese (34 samples) and processed cheese (22 sample) were collected from the local market and were analyzed for chemical composition (fat, protein, total solids) and starch presence. The obtained data revealed that most samples recorded very low protein content and high fat percentage. Besides, presence of starch in one brand of white soft cheese and in most samples of processed cheese. Allowance of low protein percentage in white soft and processed cheeses, as well as the high fat percentage and the expense of protein, the use of starch to increase the total solids and also the use of hydrogenated vegetable oil and fats is an inevitable consequence of the loose clauses in the Egyptian standardization specification

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