Determination of Melamine in Yogurt by Biocrystallization Method

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Melamine is a quite harmful chemical compound for human health and it is detected to added to foods for purpose of adulteration. In this study, it is aimed that the developing an alternative practical and low cost method to detect melamine in set type yoghurt by the application of biocrystallization method. For this purpose, raw cow milk were divided into three groups and yoghurt was produced. The first group was prepared from raw cow milk as a control, and the second group was produced from raw cow milk that contain 1 mg/kg of melamine, and third group was made from cow milk that contain 5 mg/kg melamine. As a results of evaluation, the general Cronbach s-alpha value for yoghurt was found as 0.758 (reliability significantly). The information was obtained presence or absence of melamine in yoghurt biocrystallogram. However, evaluation wasn’t made an amount of melamine that added to yoghurt. If we want to make any evaluation about amount of melamine in yoghurt, fullness with side needles criteria or in all determined that the less ability to distinguish Curly Cross Needles criteria and the average scores is recommended to be taken into consideration as to discriminate also each 3 groups.

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Biocrystallization , Melamine , Yoghurt

Journal Of Natural an‎d Applied Sciences

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Journal Of Natural an‎d Applied Sciences