Vol. 7, Issue 7 (2018)

Author(s):
Sadhana Ojha, Apoorva Argade, Kanti Raje, Dhananjay Kumar and SS Ahlawat

Abstract:
Milk is one of the most nutritious and complete food, it is a mixture of fat, protein, carbohydrates, minerals, vitamins and other miscellaneous constituents dispersed in water in emulsion, colloidal and solution form. It is rich in high quality protein providing all essential amino acids, fat especially essential fatty acids, most of the mineral and vitamins. Thus milk as a nutrient has the main function in human diet, especially for children. Along with milk, consumption of dairy products is also related with beneficial health effects beyond its pure nutritional value. Some malpractices which are done in case of liquid milk i.e. adulteration with water, neutralizer and preservatives which causes the deleterious effect on human health. Apart from adulteration it should be maintain the quality of milk in terms of contamination with hazardous microorganisms. Now a day’s food safety of milk has been challenged.