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Adulteration and Microbiological Quality of Milk (A Review)

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Author(s): Ali Afzal | M.S. Mahmood | Iftikhar Hussain | Masood Akhtar

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 10;
Issue: 12;
Start page: 1195;
Date: 2011;
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Keywords: Adulteration | milk | microbiology

ABSTRACT
Milk is very valuable food, readily digested and absorbed. It consists of nutrients, which are needed for proper growth and maintenance of body. Milk and milk products form a significant part of the diet and a substantial amount of our food expenditures goes on milk and other dairy products. In Pakistan, milk is transported from the point of production to consumers and processing plants by middlemen called Gawalas. They dont maintain proper hygienic conditions during this transport, which leads to increase the total viable bacterial count. They also adulterate milk to increase their profit margin by several chemicals like urea, starch, flour, cane sugar, vegetable oils, detergents etc. Various preservatives like formalin and some antibiotics are also added in milk to increase its shelf life. This addition decreases the nutritive value of milk. These adulterants, preservatives and drugs in milk cause very serious health related problems.
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