Adulteration of Milk: A Review
DOI:
https://doi.org/10.46243/jst.2020.v5.i6.pp37-41Keywords:
milk, adulteration, Urea, starch, Common Salt, SugarAbstract
Milk is a good nutritious drink and is eaten for drinking as such, as well as by milk products, by a majority of the population worldwide. The practice of milk adulteration, however, constantly reduces its quality and can introduce hazardous substances into the dairy supply chain which endangers the health of consumers. Various cases of milk adulteration have been reported globally, in which substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat were added as possible adulterants in milk and milk products. This article provides some information about adulteration of milk and their detection process.
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