In:
Asian Journal of Dairy and Food Research, Agricultural Research Communication Center, , No. Of ( 2021-10-27)
Abstract:
Background: 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. Methods: 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.
Result: 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.
Type of Medium:
Online Resource
ISSN:
0976-0563
,
0971-4456
DOI:
10.18805/ajdfr.DR-1761
Language:
Unknown
Publisher:
Agricultural Research Communication Center
Publication Date:
2021
