A Study on Milk Adulteration and methods of detection of various Chemical Adulterants qualitatively

Abstract

Abstract The food Adulteration now becomes a worldwide issue as the emergent nations are at very high risk associated with this Adulteration. The milk is an important part of our daily life and is consumed on the daily basis but, now a days milk is being adulterated by several chemicals due to lack of monitoring, unhygienic conditions and for financial gain. Unfortunately, various chemical Adulterants can pose danger health risks that lead to many lethal diseases including heart problems, diarrhoea, CNS disorders, irritation and gastrointestinal disorders. Various common Adulterants like benzoic acid, urea, water, skimmed milk powder, sugar, detergent were detected in the pure milk samples which concludes that the milk samples doesn’t meet the expected quality accepted as standard. Many studies have been carried out on milk Adulteration and detection techniques. This Present work gives a clear view of the quality of milk. This article gives a comprehensive review of the common Adulterants added in milk along with the various methods of detection qualitatively.