A study on adulteration of milk and milk products from local vendors

Abstract

Milk is an essential commodity in daily life. It is not only a source of good quality protein, but also of calcium and riboflavin besides other nutrients. Milk is most commercially sold commodity both by local vendors as well super markets .Due to rules laid by FSSAI, most of the branded products follow appropriate quality in the marketed products. However in local products to increase the yield certain adulterants are added which may affect the nutritional quality of milk. Hence, to know the activity, the present study aimed at knowing adulteration in 5 selected local vendors and food samples selected were Milk, Curd, Buttermilk, Butter and Ghee. The adulteration observed mostly in Milk, Curd, and Buttermilk and Butter and Ghee were adulterated with certain vendors in most of Milk and Curd the water content is more, but in few samples urea and starch was also observed .Thus, the study clearly brought the fact that foods from local vendors had adulterated samples.