In our country, about 50% of total milk produced is marketed as fluid milk and thus there is an ample scope for the adulteration at producer, processing unit and retailer levels creating doubts about its quality in terms of wholesomeness and safety tohuman health. Though, the quality evaluation of milk has been assessed by many workers in the country considering its physico-chemical and microbiological aspect (Zariwaia et al., 1977; Yadav et al., 1983; Reddy et al.,1989; Gosavi et al.,1996), their results only reveals the generation of data regarding the status of milk sold in the country. The present experiment is aimed to assess change in composition of milk in terms of its specific gravity due to adulteration by water, sugar and sodium-bi-carbonate as thickening agent /preservatives.
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