Journal article Open Access

A REVIEW ON ADULTERATION OF MILK

M.N.L. Aishwarya*, Dr. Mohammad Badrud Duza


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        <foaf:name>M.N.L. Aishwarya*, Dr. Mohammad Badrud Duza</foaf:name>
        <foaf:givenName>Dr. Mohammad Badrud Duza</foaf:givenName>
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            <foaf:name>Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati.</foaf:name>
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    <dct:title>A REVIEW ON ADULTERATION OF MILK</dct:title>
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    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2017</dct:issued>
    <dcat:keyword>Milk, Adulteration, Adulterants, Hazardous, Health Effects.</dcat:keyword>
    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2017-08-30</dct:issued>
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    <dct:description>&lt;p&gt;Milk is a complex mixture and a liquid food, which can easily be adulterated. According to Prevention of Food Adulteration (PFA) definition, “Milk is the normal mammary secreation derived from complete milking of healthy milch animal without either addition there to or extraction there from. Adulteration of food cheats the consumer and can pose serious risk to health in some cases. Adulteration in milk has been a cause of concern for both the Government and the Dairy Industry. The Indian Council of Medical Research has reported that “milk adulterants have hazardous health effects. Although many known methods for detection of adulteration in milk, exists, the methods compiled below in this review are not only simple and rapid but also very sensitive to detect milk adulteration. These tests can be carried out easily by consumers for identifying the most common adulterants in milk, using simple laboratory apparatus, common chemicals and the milk adulteration test reagent kit developed.&lt;/p&gt;</dct:description>
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