Abstract
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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
