Detection Of Adulteration Raw Buffalo's Milk and Milk Products in North of Basrah

Abstract

Food adulteration is the most prevalent phenomena in developing countries, which has been ignore. Simple techniques used in the present study to detect milk and milk adulteration. The current study revealed that the color and flavour of raw buffalo's milk was normal. The result of specific gravity of milk samples were also in normal range. Viscosity and acidity that was detected in raw buffalo's milk samples revealed positive results for 35 (55%) sample and 20 (31%) sample, respectively. Chemical tests that were detected in raw buffalo's milk samples revealed negative results for all samples. The chemical tests that were detected in yoghurt samples also revealed negative results for all sample tests excluding starch. The adulteration of yoghurt with starch revealed positive result for 12 (40%) sample. Conclusion: Milk product adulteration may be a global problem in developing countries due to lack of surveillance and policies. Recommendation: Milk and milk production rapid tests are required to eliminate the threat of adulteration.