Vol. 7, Issue 2 (2019)
Effect of milk adulteration on chemical composition of Khoa
Author(s): Sonali Parekh, AI Shaikh and KD Aparnathi
Abstract: Milk is a perishable in nature and cannot be stored for a very long period. The lack of cooling facilities to keep the liquid milk fresh led to the diversion of milk for preparation of khoa as an indigenous milk product with comparatively longer shelf life. Despite its high economic and nutritional importance, it has not received adequate attention for monitoring its quality. As there is no strict quality parameters prescribed to khoa, adulteration is a common practice. Study was conducted to evaluate effect of adulteration of milk on gross composition of khoa prepared from such adulterated milk. From amongst the different parameters of gross composition (moisture, fat, protein, carbohydrate and ash content) of khoa, the true protein content of khoa was found the most promising parameter to develop a strategy for detection of non protein nitrogenous compound like urea used as an adulterant in khoa.
Pages: 1652-1655 | 513 Views 123 Downloads
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How to cite this article:
Sonali Parekh, AI Shaikh, KD Aparnathi. Effect of milk adulteration on chemical composition of Khoa. Int J Chem Stud 2019;7(2):1652-1655.
