Adulteration of milk

  • F. Harding

Abstract

When consumers buy milk they have a right to assume that it will be pure and unadulterated. Hence, there is an obligation on the dairy industry to provide adequate quality control systems. Milk may be adulterated on purpose in order to defraud—fortunately a rare occurrence—or accidentally during production or processing. There are many potential adulterants:
  1. (a)

    Extraneous water

     
  2. (b)

    Detergents/sterilants accidentally finding acess to milk during production

     
  3. (c)

    Teat dips, udder salves, etc.

     
  4. (d)

    Neutraliser used to mask developed acidity

     
  5. (e)

    Skim-milk powder used to elevate milk solids

     
  6. (f)

    Salt or sugar used to mask extraneous water or to elevate total solids

     
  7. (g)

    Preservatives such as formalin, hydrogen peroxide, hypochlorite, etc. used to mask poor hygienic quality

     
  8. (h)

    Foreign fats

     

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References and further reading

  1. Binder, W. (1970) Preservation of milk samples intended for freezing point determination. Food Sci. Technol Abstr., 2(1), 110 (Abstr. 1, p. 70).Google Scholar
  2. BSI (1988) Recommendations for the Interpretation of the Freezing Point of Herd Milk (BS 3095: Part 2). British Standards Institute, London, UK.Google Scholar
  3. Coveney, L. (1993) The freezing point depression of authenticated and bulk vat milk. Results of surveys 1989–91. J. Soc. Dairy Technol, 46(2), 43–46.CrossRefGoogle Scholar
  4. IDF (1983) Measurement of extraneous water by the freezing point tests. (Document 154) IDF, Brussels, Belgium.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • F. Harding

There are no affiliations available

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