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Quality changes in milk adulterated with detergent, urea, ammonium sulphate and neutralizers

DOI: 10.18805/ajdfr.v34i4.6879    | Article Id: DR-1015 | Page : 285-289
Citation :- Quality changes in milk adulterated with detergent, urea, ammoniumsulphate and neutralizers .Asian Journal of Dairy and Food Research.2015.(34):285-289

Rajkumar Ahirwar*, P.T. Harilal, K.A. Srihari and M.C. Pandey 
 

r.ahirwar03@gmail.com
Address :

Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Siddharthanagar-570011, Mysore, Karnataka, India.

Submitted Date : 28-04-2015
Accepted Date : 10-12-2015

Abstract

Quality changes in milk adulterated with different concentrations of adulterants like urea, detergent, ammonium sulphate and neutralizers were determined using physico-chemical and microbiological quality characteristics. Addition of detergents at 0.1 to 0.9% concentrations showed an increase in the refractive index (RI). Specific gravity increased with incremental addition of detergent. Same trend was observed with total solids, total ash and pH; whereas, moisture, fat and lactose contents decreased. Microbial growth in the adulterated milk did not show much variation in the samples. 

Keywords

Ammonium sulphate Detergent Microbial analysis Neutralizer Urea.

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