Vol. 12, Special Issue 7 (2023)

Author(s):
Asha Kumari Verma, Monika Soni, Rizwan Khan and CS Sharma

Abstract:
Food adulteration has emerged as a global concern, particularly in developing nations, where the risk associated with adulteration is high. Milk, being a vital component of the human diet, is prone to adulteration, posing significant risks to public. The lack of effective monitoring and unhygienic conditions in milk production and distribution contribute to the widespread adulteration problem. The presence of these adulterants in milk has been found to have detrimental effects on human health, ranging from gastrointestinal disorders to cardiovascular problems and central nervous system disorders. Common adulterants such as urea, water, starch, skimmed milk powder, sugar, and detergent have been identified in pure milk samples, indicating a deviation from the expected standard quality. In this study we collected a total of 30 milk samples from the local vendors and dairies in and around Jamdoli area, Jaipur. We detected urea, starch, detergent and sugar from the milk samples with urea being the common adulterant. These all were qualitative detection of adulterants which need to be studied quantitatively for better understanding of the composition and prevalence of adulterants in milk.