Seminar paper from the year 2018 in the subject Health - Nutritional
Science, grade: A, Addis Ababa University (college of veterinary
medicine and agriculture), course: Seminar I: CURRENT TOPIC I IN ANIMAL
PRODUCTION (ANPS 803), language: English, abstract: Milk is considered
to be the 'ideal food' because of its abundant nutrients involved. Since
it is the best sources for protein, fat, carbohydrate, vitamin and
minerals and those required by both infants and adults . It is a raw
component to produce a wide range of different food products. However,
the production level of dairy animal is not satisfying the consumer
demand worldwide. Hence, adulterants are added in milk to increase these
parameters, thereby increasing the milk volume and quality in dishonest
way. Possible reasons behind milk adulteration may not only include
demand and supply gap, but also perishable nature of milk, need for high
financial gain and lack of suitable detection methods also aggravate the
problem but the impact is a real public health concern. Hence, to
minimize milk adulteration and to maintain quality product the above
driving problems should get solution. However, this is one of the most
common phenomena that have been overlooked in many countries. Hence,
this paper reviews current milk adulteration possibilities, related
public health risks and available technologies options in controlling
milk quality.
