Review of the Adulteration of Cow Milk


The common adulterants used in cow milk are water, starch, flour, urea, formalin, sodium hydroxide and cane sugar. Extension of milk with added water is the most common. These adulterants have effect on the nutritional quality of cow milk by decreasing the concentration of ingredients found and wholesomeness of the milk. This review examines the occurence of adulteration, as well as the methods to detect it.

Read the full review paper here

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