Assessment of Milk Quality through Detection of Common Adulterants

Milk is one of the most essential components of the human diet, valued for its rich nutritional content, including proteins, fats, vitamins, and minerals. However, adulteration of milk has become a widespread concern in many regions, posing serious health risks to consumers and undermining food safety standards. There are 16 samples of milk were collected from different sources and areas of Aurangabad city. This study focuses on the detection, causes, and consequences of milk adulteration, as well as methods used to identify common adulterants. Adulterants such as water, starch, detergents, urea, synthetic milk, and preservatives like formalin are often added to increase volume, enhance appearance, or extend shelf life. Findings emphasize the need for regular monitoring and the adoption of advanced detection technologies to ensure milk quality and safeguard public health.