Adulteration in BD Dairy Milk Industry.pptx

Challenges and barriers in Dairy industries

1. Sugars Enhances viscosity and
texture in sauces and
soups Urea Added to increase
sweetness and
volume Used as a preservative,
harmful to health Added to milk to
increase protein
content artificially Hydrogen
Peroxide Used to increase
protein content
artificially, toxic Thickening
Agents Formalin
Detergents Used as
preservatives, highly
toxic Melamine Used to increase
volume and texture
in dairy products Benzoic &
Salicylic Acids Ammonium
Sulphate Vegetable Fat Common Food Adulterants Used as
preservatives, can
cause allergic
reactions Used to increase
protein levels in milk Caustic Soda Boric Acid Used to alter pH
levels, corrosive Used as a bleaching
agent, can be
harmful