A Study on Detection of Adulteration in Milk Samples from two Districts of Chhattisgarh State Pandey Ajeet Kumar1, Shakya Sanjay1,*, Ali S.L.2, Bhonsle Dhirendra3, Chandrakar Choodamani1, Khan Rizwan1 1Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Chhattisgarh Kamdhenu Vishwa Vidyalaya, Anjora, Durg, Chhattisgarh, India 2Department of Veterinary Medicine, College of Veterinary Science and Animal Husbandry, Chhattisgarh Kamdhenu Vishwa Vidyalaya, Anjora, Durg, Chhattisgarh, India 3Department of Livestock Production and Management, College of Veterinary Science and Animal Husbandry, Bilaspur, Chhattisgarh Kamdhenu Vishwavidyalya, Anjora, Durg, Chhattisgarh, India *Corresponding author: Email: shakyadurg@gmail.com
Online published on 19 July, 2019. Abstract Milk has high value as a food because it supplies good quality proteins, fat, carbohydrates, vitamins and minerals in significant amount than any other single food. Milk is a perishable commodity; due to this some vendors and middle man add preservative to milk to increase its self-life, water to increase volume and thickening agent to counter the dilution. The 65 milk samples collected from vendors and local household of Durg-Bhilai and Rajnandgaon were examined for the presence of different adulterants and preservative. The most commonly found adulterant in tested milk samples were detergent (32%) followed by pond water (26%), skim milk powder (15%), neutralizer (12%), glucose (12%), shampoo (9%), sodium chloride (7%), sucrose (6%) and urea (3%). The adulterant in milk not only causes economic loss but also health hazards to consumers. Hence there is urgent need for creating awareness among consumers and local milk vendors about unethical malpractices in milk supplying chain. Top Keywords Adulteration, Milk, Quality control. Top |