Abstract
Chemical analysis has been an important tool for combating the adulteration of milk and dairy products since the mid-19th century, and continues to be so in modern times. This chapter describes the various means by which the adulteration of dairy products can occur, as well as the detection of such adulteration by chemical methodologies, with a particular emphasis on developments that have occurred during the past decade (c.2005–15). As adulteration can have serious consequences for human health, the food safety implications of various types of adulteration are explained. A commercial context for what can be achieved by testing and the role that dairy product manufacturers can play in helping to safeguard against adulteration is provided.
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