Review of cow's milk adulteration and the impact of adulterants on milk quality and safety in Ethiopia

A study by scientists at Jimma University College of Agriculture and veterinary medicine (Ethiopia) provides an overview of cow's milk adulteration and the impact of adulterants on milk quality and safety. The study was published in January 2023. Adulteration of cow's milk Adulteration of cow's milk is the act of deliberately lowering the quality of milk offered for sale by admixing or substituting substances, or removing a valuable ingredient. Milk contains a variety of nutrients, which makes its nutritional value high. Scientific evidence confirms that the consumption of cow's milk and dairy products as part of a balanced diet is a complete food. However, it happens that various adulterants are added to milk to increase its quantity and achieve financial benefits. Ingredients and adulterants of cow's milk Typical adulterations used in the adulteration of cow's milk are the addition of water, starch, flour, urea, formalin, sodium hydroxide and cane sugar. The most common forgery ...