1Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Srinagar-190 006, Jammu and Kashmir, India
2Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Srinagar-190 006, Jammu and Kashmir, India
*Corresponding Author: Zubair Ahmad Akhoon, Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Srinagar-190 006, Jammu and Kashmir, India, Email: drzubair7866@gmail.com
Online published on 18 June, 2025.
Milk is a highly nutritious food that serves as an excellent growth good medium for microorganisms. Converting milk into milk powder increases its shelf life and can be stored for extended period (about 1 year) without substantial loss of quality even at ambient temperatures.
The current investigation was undertaken with the aim of evaluating the quality of milk powder in Kashmir division for characterizing its physico-chemical and adulteration profile. Since all the dried milk is imported in the valley, it is important to ascertain its quality. For this purpose, whole valley was divided into three zones namely north, south and central. The physiochemical properties and adulteration profile of all the milk powder samples, collected from three zones (north, center, south) were determined.
The physiochemical properties of all the milk powder samples were to be of approved quality, irrespective of the brand and class. Adulteration profile of milk powder was seen to match completely to the standards. Milk powder should be free from all the adulterants to ensure its safe and wholesome consumption to consumers. A very few samples were found positive to alkaline neutralizer.
Adulteration, Milk powder, Physicochemical
