Detection of adulterants and their effect on the quality characteristics of market milk

• Published in: Pak. J. Agri. Engg., Vet. Sci. Vol. 29; no. 2; pp. 175 - 183
• Main Authors: Shaikh, N. (Sindh Agriculture Univ., Tandojam (Pakistan). Inst. of Food Sciences and Technology), Soomro, A.H. (Sindh Agriculture Univ., Tandojam (Pakistan). Inst. of Food Sciences and Technology), Sheikh, S.A. (Sindh Agriculture Univ., Tandojam (Pakistan). Inst. of Food Sciences and Technology), Khaskheli, M. (Sindh Agriculture Univ., Tandojam (Pakistan). Dept. of Animal Products Technology), Marri, A
• Format: Journal Article
• Language: English
• Published: 2016
• Subjects: ADULTERATION; ASH CONTENT; CASEIN; HYDROGEN PEROXIDE; LACTOSE; LIPID CONTENT; MILK; PAKISTAN; PROTEIN CONTENT; PROXIMATE COMPOSITION; QUALITY; STARCH; UREA; WATER
• ISSN: 1023-1072

Present study was conducted to investigate the extent of adulteration and its influence on chemical characteristics of market milk sold in the Hyderabad city and its surroundings during the year 2012. Twenty market milk samples from different sale points of Hyderabad city and its surrounding areas and similar number (20) of whole buffalo milk (control) from different dairy farms of the vicinity of Hyderabad were examined at the laboratory of Institute of Food Sciences and Technology/ Department of Animal Product Technology, Sindh Agriculture University, Tandojam. Adulterants like extraneous water, hydrogen peroxide, starch and urea were detected in market milk samples of both areas of Hyderabad city. Extraneous water was found as a main adulterant in all the market milk samples (100%) of both areas. The data revealed that 40% of total market milk samples collected from Hyderabad city were adulterated with hydrogen peroxide, 30% with starch and 25% samples with urea. Among the market milk samples collected from surrounding areas of Hyderabad, 15% samples were adulterated with starch and 10% samples with each hydrogen peroxide and urea. Chemical characteristics like total solids, fat, total protein, casein, lactose and ash contents of market milk were significantly (P less than 0.05) lower than that of control milk. It is concluded from the study that all the market milk samples did not meet the required compositional quality accepted as standard. These adulterants have strong potential to degrade the quality of milk, thus the milk is not suitable for human consumption.