This deep dive focuses on the problem of milk adulteration, examining its causes, consequences, and methods of detection and discusses various adulterants commonly found in milk, including water, whey, sugar, urea, detergents, and preservatives.
Also outlines traditional and newer detection methods, such as freezing point depression tests, colorimetric reactions, and immunological assays.
The paper concludes by calling for stricter enforcement of existing laws, improved consumer awareness, and the development of rapid, reliable, and inexpensive tests for adulteration.

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