ABSTRACT
Comparison studies of chemical and mineral content of different milk and dairy products from Egyptian markets. One hundred eighty seven [187] milk samples were obtained at random from supermarkets and retail stores in Egypt. Chemical constituents, protein, fat, carbohydrates, moisture, ash and lactose were determined. Mineral contents, calcium [Ca] and phosphorous [P] were measured in the ash. Fat content of skimmed or half skimmed milk is significantly lower than full cream milk. There is no significant change between Ca and P content of pasteurized and sterilized milk, but pasteurized milk show higher Ca content, [241.5 vs 179.74 mg /100gm]. Consequently Ca/P ratio of pasteurized milk is higher. Buffalo's milk has higher fat content than cow's milk. The addition of fruits to the milk leads to a significant decrease in moisture and ash content when compared with plain half skimmed, sterilized, milk [-10.25; -25.27% respectively] while fat content showed a non significant increase [1.61 vs 1.34 gm%; 20.30%]. Calcium content of milk with fruits is significantly higher than plain half skimmed, milk content [42.27% increase, 245.36 vs 186.16 mg/l00gm]. Consequently Ca/P ratio of milk with fruits is higher. The addition of fruits to the rayeb leads to a significant decrease in moisture, protein and fat content when compared with plain rayeb [-8.97; -11.57%; -44.26% respectively], while ash content showed a non significant decrease [0.89 vs 0.96 gm%; -6.50%]. The carbohydrate content of rayeb with fruits is significantly higher when compared with plain rayeb. There is no significant change between Ca and P content and Ca/P ratio of plain rayeb and rayeb with fruits. There is no significant change between content of cow or buffalo yogurt except for fat and lactose where buffalo milk showed a significant increase in fat content and a significant decrease in lactose milk when compared with cow yogurt. There is no significant change between plain yogurt and plain rayeb. Unlike rayeb with fruits, here yogurt with fruits is significantly different from plain yogurt. Yogurt with fruits is significantly different from rayeb with fruits or milk with fruits. The data reveals that there is no significant change between Ca and P content and Ca/P ratio of plain yogurt of either cow or buffalo origin. Calcium and phosphorous content of yogurt with fruits is slightly higher than plain yogurt, [8.31; 19.75% respectively]. Gouda and Roquefort cheese are to somewhat comparable to each other. There is a wide differences between spread cooked and spread cooked paste cheese. There is a wide variation in Ca and P Content among different types of cheese. Gouda and Roquefort cheese has the highest Ca and P content. All tested samples [milk, rayeb, rayeb with fruits, yogurt, yogurt with fruits and cheeses] agreed with the Egyptian Standard Guides