Adulteration and Microbiological Quality of Milk (A Review)


	Pakistan Journal of Nutrition
	Year: 2011 \| Volume: 10 \| Issue: 12 \| Page No.: 1195-1202 DOI: 10.3923/pjn.2011.1195.1202

Adulteration and Microbiological Quality of Milk (A Review)

Ali Afzal, M.S. Mahmood, Iftikhar Hussain and Masood Akhtar

Abstract: Milk is very valuable food, readily digested and absorbed. It consists of nutrients, which are needed for proper growth and maintenance of body. Milk and milk products form a significant part of the diet and a substantial amount of our food expenditures goes on milk and other dairy products. In Pakistan, milk is transported from the point of production to consumers and processing plants by middlemen called “Gawalas”. They don’t maintain proper hygienic conditions during this transport, which leads to increase the total viable bacterial count. They also adulterate milk to increase their profit margin by several chemicals like urea, starch, flour, cane sugar, vegetable oils, detergents etc. Various preservatives like formalin and some antibiotics are also added in milk to increase its shelf life. This addition decreases the nutritive value of milk. These adulterants, preservatives and drugs in milk cause very serious health related problems.

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RELATED ARTICLES:

•	Milk Adulteration by Adding Water and Starch at Khartoum State

How to cite this article:

Ali Afzal, M.S. Mahmood, Iftikhar Hussain and Masood Akhtar, 2011. Adulteration and Microbiological Quality of Milk (A Review). Pakistan Journal of Nutrition, 10: 1195-1202.

DOI: 10.3923/pjn.2011.1195.1202

URL: https://scialert.net/abstract/?doi=pjn.2011.1195.1202

COMMENTS

01 October, 2012
namusalisi jacqueline:
Good material! I am a food science student and doing a research on the quality of raw marketed milk in Uganda. I would wish to know more. Thanks

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