Abstract                 Volume:4  Issue-8  Year-2017          Original Research Articles

IJCRBP is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCRBP Articles.

Online ISSN : 2349-8080
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorinchiefijcrbp@gmail.com

Current Status of Milk Adulteration in Local Vendors of Milk, Lucknow Region of Uttar Pradesh, India
Amit Kumar Singhand Uma Shankar2*
1 &  2 Department of Microbiology/Life Sciences, Singhania University, Jhunjhunu-333 515, Rajasthan, India
*Corresponding author
Abstract:

The milk is high food value and its supplies nutrients like proteins, fat, carbohydrates, vitamins and minerals. Due to nutritive value of milk is significant for human being. On the other hand, milk is most commercially sold commodity both by local vendor’s as well as super markets. According to FSSAI, the most branded of 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. Therefore, the present study aimed to expressive adulteration in different localities of vendors was Milk product available. The adulteration observed mostly in milk product such as curd, and buttermilk, butter and ghee were adulterated with vendors in most of milk and curd the water content is more, but in few samples of urea and starch was also observed. The result of this study clearly indicates milk from local vendors had adulterated samples.

Keywords: Adulteration, Milk quality, Milk products
Download this article as Download

How to cite this article:

Singh, A. K., Uma Shankar, 2017. Current status of milk adulteration in local vendors of milk, Lucknow region of Uttar Pradesh, IndiaInt.J.Curr.Res.Biosci.Plantbiol. 4(8): 111-115. doi: https://doi.org/10.20546/ijcrbp.2017.408.015