Determination of melamin in milk and yogurt by biocrystallization method

Melamine; contaminated foods are identified as fraudulent is a chemical substancewhich is very dangerous for human health. Biocrystallisation method also called"sensitive crystallization" or "copper II chloride crystallization", whichcrystallographic pattern is formed using a solution of Aqueous Copper II Chloride(CUCl2.2H2O) is a method of image creation. In this study, by adopting thebiocrystallisation method to the milk and "Set type" yogurt; developing an alternativemethod is aimed for detection of melamine in yogurt more practical and low cost. Tothis end; the results are evaluated by the panel following the biocrystallisation methodto milk samples (Control, 1 mg / kg melamined milk and 5 mg / kg melamined milk)and yogurt samples (Control, 1 mg / kg melamined yoghurt and 5 mg / kg melaminedyoghurt)., Various chemical analyzes applied to raw milk specified in the Turkish FoodCodex has been found to comply with the requirements. All yoghurt chemical analysisdata (Dry matter, ash, fat, titratable acidity, pH, total nitrogen, textural analysis values)was found to be statistically similar to each other. In addition, all values are found tobe in the range of the data in the literature.The biocrystallisation method applied in the milk and yogurt several differences wereobserved to be sourced from melamine. An increasingly radial branch were detectedin milk, readily detectable differences observed were found to be in the high proportionof melamined yogurt. Sensitive to differences in low amounts (1 ppm, 5 ppm) thatvisual inspection is not enough.While evaluation results for the general Cronbach's-alpha value of milk was detectedas 0.558 (Middle reliability) this value of yoghurt (medium reliability) was detected as0.510. Milk biocrystallogram's average and total scores take in account only 5 mg / kgof melamine added to milk could be distinguished. The information was obtained asto whether the melamine had in yoghurt biocrystallogram. Howewer, assessment can'tbe made attending to the amount of melamine. In yoghurt if the amount of yoghurtwas made in the assessment; fullness with side needles (5) and dense zone formation (8) criteria which can distinguish also three groups should be considered. In milk, inthese properties radial branching (3) criteria have to be considered.