MILK ADULTERATION: DETECTION AND HEALTH HAZARDS
Deepshikha Raturi*, Manisha Dikshit, R. C. Tiwari, Anoop Kumar Singh and Ved Bhushan Sharma
Milk is considered to be safest food and a complete diet with all essential nutrients. Milk contains vitamins A, D, E, K and rich amount of calcium etc. Since ancient time milk is an essential part of our daily dietary regime. But in present time milk is the most commonly adulterated consumed product in India. Adulteration in milk has been a cause of concern for both the Government and the Dairy Industry. The addition of urea, detergent, sugars and Vanaspati oil etc, to create synthetic milk make it unfit for human consumption. Beside the blind faith of milk as miraculous diet, milk adulteration can pose sever health hazards. It also leads to long term effects upon health, even can cause cancer. This paper presents a detailed review of common milk adulterants as well as different methods to detect the adulterants, and also the common health related problems.
Keywords: Milk, milk adulteration, synthetic milk.
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