Ultra-high temperature (UHT) milk products have the main market share in the Palestinian local dairy market. The aim of this study was to evaluate the sensory, physico-chemical and microbiological quality of UHT milk. In total 30 milk packs from Low and whole-fat UHT were selected from three different (two locals and one foreign labeled as A, B, and C) companies to evaluate physico-chemical properties  (viscosity, density, freezing point, acidity, fat, protein, sensory traits, mineral composition, etc) and some microbiological parameters. Moreover, milk samples were tested for presence of residues of three  commonly used antimicrobial drugs (Penicillin G, Sulfamethazine, and Tetracycline). Our study showed  that there were significant differences (P < 0.05) in fat content among companies (3.56, 2.98, and 3.03%  for A, B, and C companies, respectively). The non-compliance% in fat content with respect to labeled fat content ranged from –0.7% (for company B) to +18.7% (company A) in whole milk product, and +2.0%   (company C) to +115% (company B) in low fat milk. Whole milk product from company B showed 4.75%  of water addition which was significantly larger in comparison with other sources. Moreover, UHT milk  products from company B exhibited 10% of positive results of antibiotic residues (+Sulfamethazine) which  was significantly higher than other sources of milk products, and at the same time was higher than the  Maximum Residue Level (MRL = 100 µg/L). In conclusion, this study showed that some of UHT milk  products that are available in the Palestinian market do not fully meet the nutritional labeling (particularly  in regard to fat content) and there were some violations in safety criteria

Title

Journal of food safety and food quality

Publisher

M. & H. Schaper GmbH & Co

Publisher Country

Germany

Indexing

Thomson Reuters

Impact Factor

0.267

Publication Type

Prtinted only

Volume

70

Year

2019

Pages

66-71