EVALUATION OF QUALITATIVE TESTS USED FOR DETECTION OF PRESERVATIVES IN MILK
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Date
2015
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
AAU, Anand
Abstract
Milk is highly perishable product since it provides an ideal growth medium for the microorganisms.
Therefore, there is a tendency to use chemical preservatives to prevent microbial
proliferation and spoilage of milk.The use of hydrogen peroxide, formaldehyde,
neutralizers, boric acid, benzoic acid and salicylic acid is most commonly reported.
Numbers of qualitative tests are reported, buttheir comparative appraisal is not available.
Similarly, for particular qualitative test several variations are observed.Information on
possible interference of common adulterants in detection of preservatives in milk is
scanty.Therefore, need was felt to make study for comparative appraisal of different
qualitative tests used for detection of preservative in milk. To evaluate the effect of different
variables of the procedure on performance of the test and to check the interference of
commonly used adulterants on performance of qualitative test used for detection of
preservatives in milk.
Description
Keywords
dairy science, dairy chemistry, Evaluation