Food Science and Quality Management
Composition and Adulteration Analysis of Milk Samples from Ten Different Towns of Lahore
Abstract
The present study was conducted to analyze fifty samples of milk, collected from Lahore, Pakistan for physical appearance, composition and adulterants. All samples were examined under laboratory via using electro-photometer, pH meter and Lacto-scan MCC. Experimental results showed that hundred percent milk samples were white in color and pH ranged from 6.7 to 7.9 and containing adulterants (Starch, Urea, H2O2, Sorbitol, BA, NaCl, Carbonate, QAC and Formalin). The results showed that out of four most commonly used adulterants (Formalin, NaCl, QAC, Carbonate), Formalin and QAC having carcinogenic and harmful impacts on human health.
Keywords: Adulterants, Composition, Milk adulteration, Milk quality
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ISSN (Paper)2224-6088 ISSN (Online)2225-0557
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