Assessment of the Quality and Adulteration Level of Raw Milk Collected from Consumer Table in Himachal Pradesh

Tanu Palsra; S. K. Khurana; B. G. Mane; Anurag Sharma

Authors

Tanu Palsra Department of Veterinary Public Health and Epidemiology, College of Veterinary and Animal Sciences, CSKHPKV, Palampur, Himachal Pradesh, INDIA
S. K. Khurana Department of Veterinary Public Health and Epidemiology, College of Veterinary and Animal Sciences, CSKHPKV, Palampur, Himachal Pradesh, INDIA
B. G. Mane Department of Livestock Products Technology, College of Veterinary and Animal Sciences, CSKHPKV, Palampur, Himachal Pradesh, INDIA
Anurag Sharma Veterinary Biochemistry , College of Veterinary and Animal Sciences, CSKHPKV, Palampur, Himachal Pradesh, INDIA

Keywords:

Himachal Pradesh, Milk Adulteration, Physicochemical Quality, Raw Milk

Abstract

A total of 200 raw milk samples were collected directly from consumers to assess the quality and adulteration level in various agroclimatic zones I, II, III of Himachal Pradesh. Total 74 percent milk samples in case of specific gravity, 69.5 percent samples for fat percentage, 82.5 percent samples for solids-not-fat (SNF), and 73.5 percent samples for total solids (TS) were found to be below the minimum prescribed standards of Food Safety and Standards Authority of India (FSSAI). In zone-wise analysis with respect to specific gravity and SNF there was no significant difference (p>0.05) between Zone I and Zone II whereas, there was significant difference (p<0.05) of Zone III with Zone I and Zone II. Assessment of adulteration level depicted that water was the most common adulterant (74 percent) found in the milk samples followed by salt (18 percent), alizarin (13.5 percent), skim milk powder (9.5 percent), detergent (3 percent), sucrose (1.5 percent), glucose (1 percent), formalin (1 percent), and neutralizers (1 percent). None of the individual sample was found positive for all the synthetic ingredients required for production of synthetic milk.