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Studies on the Incidence of Adulterants, Preservatives and Synthetic Milk Constituents Sold in and around Greater Hyderabad Municipal Corporation

K. S. S. Sudharshan E. Praveen Kumar Yadav N. Krishnaiah Sujatha Singh P. Anusha B. Indu Reddy
Vol 9(6), 174-183
DOI- http://dx.doi.org/10.5455/ijlr.20190320050826

Adulteration of food is the process of addition or removal of substances to or from food either intentionally or naturally due to carelessness or lack of infrastructure. Study was undertaken on the incidence of adulterants, preservatives and synthetic milk in the milk samples from cooperative sectors, organized private dairies and milk vendors in and around Greater Hyderabad Municipal Corporation (GHMC). The incidence of water, sugar, starch, gelatin and skim milk powder was 3.33%, 0%, 0%, 0% and 23.33% respectively in milk samples from cooperative sectors, 13.33%, 3.33%, 3.33%, 0% and 30% in samples from organized private dairies where as in milk samples from milk vendors was 90%, 46.67%, 73.33%, 6.67% and 73.33% respectively. The incidence of neutralizers, boric acid, formalin, H2O2 and salicylic acid was 1%, 0%, 0%, 0% and 0% respectively in milk samples from cooperative sectors, 2%, 2%, 1%, 0% and 0% in samples from organized private dairies where as in milk samples from milk vendors was 14% ,1% ,2% ,0% and 1% respectively. The incidence of urea, ammonium sulfate, soap and detergent was 0%, 0%, 0% and 0% respectively in milk samples from cooperative sectors, 2%, 2%, 0% and 0% in samples from organized private dairies where as in milk samples from milk vendors it was 11%, 6%, 5% and 1% respectively. The incidence of adulterants, preservatives and synthetic milk constituents were high in milk from milk vendors followed by organized private dairies and least in cooperative sectors.

Keywords : Adulterants Cooperative Sectors Milk Vendors Organized Private Dairies Preservatives Synthetic Milk

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