Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Siddharthanagar-570011, Mysore, Karnataka, India
*Corresponding author's e-mail: r.ahirwar03@gmail.com
Online published on 23 December, 2015.
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.
Ammonium sulphate, Detergent, Microbial analysis, Neutralizer, Urea
