Milk as naturally product is a complete food and can supply infants and adult with the daily requirement of nutrition. Any removal from or addition to milk without customer’s knowledge which known as adulteration will not only change its content but also cause hazard effect use of milk ,adulterants is the substances used for adulteration . The common and first adulterant used for adulteration of milk is water for increase income. Following water adulteration; some adulterants will be added to mask the variation of properties of adulterated milk as sucrose, starch, ammonium sulfate, carbonate, sodium hydroxide and chloride. Others will introduced to milk for increasing shelf life as formalin, hydrogen peroxide, benzoic, salicylic and boric acid. Another dangerous material added to milk for hiding the true protein content as urea, ammonium sulfate and melamine. The serious health risk of these adulterants are gastrointestinal complains, liver and kidney damage. Nowadays our world become little town so people must be aware about this risk and milk adulteration ,also these must be opposed by authorities rules for prevention the health risk of milk adulteration.
A.Talkhan, O. (2015). Milk adulteration: Some Chemical Adulterants of Milk. Egyptian Journal of Chemistry and Environmental Health, 1(1), 694-703. doi: 10.21608/ejceh.2015.253806
MLA
Ola F. A.Talkhan. "Milk adulteration: Some Chemical Adulterants of Milk", Egyptian Journal of Chemistry and Environmental Health, 1, 1, 2015, 694-703. doi: 10.21608/ejceh.2015.253806
HARVARD
A.Talkhan, O. (2015). 'Milk adulteration: Some Chemical Adulterants of Milk', Egyptian Journal of Chemistry and Environmental Health, 1(1), pp. 694-703. doi: 10.21608/ejceh.2015.253806
VANCOUVER
A.Talkhan, O. Milk adulteration: Some Chemical Adulterants of Milk. Egyptian Journal of Chemistry and Environmental Health, 2015; 1(1): 694-703. doi: 10.21608/ejceh.2015.253806
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