Detection of Urea and Detergent Adulteration in Milk through Conductivity and pH Analysis
Abstract
Milk adulteration is an increasingly prevalent issue, often driven by the intent to maximize profits. In general, food adulteration tends to rise when demand surpasses supply, and milk is no exception. While the addition of water is a common form of adulteration, other harmful substances such as urea, detergents, foreign fats, neutralizers, and flour are also frequently used. This study focuses on detecting milk adulteration specifically caused by the addition of urea and detergent, using a combination of percentage fat of milk, pH value and electrical conductivity as indicators.
Fields of Study & Subjects
Identification and Quantification in Food
Spectroscopy and Chemometric Analyses
Milk Quality and Mastitis in Dairy Cows
Publication details
- Journal / source
- International Journal of Drug Delivery Technology
- Publisher
- Dr. Yashwant Research Labs Pvt. Ltd.
- Volume
- 16
- Issue
- 22s
- Publication date
- 25 April 2026