In Pakistan, milk adulteration is a growing issue of significant importance. This problem persists at every level; from production point to consumption. Adulteration poses ill effects on the public health. This study was designed to screen the various adulterants in the market milk sold in the vicinity of Mirpurkhas district of Sindh, Pakistan during the year 2013. A total of 100 milk samples were collected. Twenty milk samples (n= 20) from each of milk producers (MP), milk collectors (MC), middlemen (MM), processors (P) and dairy shops (DS) were examined for various adulterants. Among these adulterants water (73%) was found in majority of milk samples, followed by detergent (32%), cane sugar (22%), caustic soda (20%), rice flour (17%), sodium chloride and skimmed milk powder (15%), hydrogen peroxide (13%), starch (12%), formalin (11%), urea and vegetable oil (10%), boric acid (8%), ammonium sulfate (6%), glucose (5%), sorbitol (4%) and arrowroot (1%), respectively. Freezing point of 65% milk samples of MP, 75% of MC, 75% of MM, 80% of P and 85%% of DS appeared towards 0 o C rather than that of control milk, and assumed to be adulterated with extraneous water. The averaged extent of water in milk sold by P remarkably higher than that of other milk marketing channels, but statistically non-significant (P>0.05) with all milk intermediaries; MP, MC, MM and DS. The risk of adulteration at DS was found to be significantly higher (P<0.05) than MC and MP, but not significant (P>0.05) with P and MM.

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| Present study was carried out to evaluate the common adultrants practiced in market milk at the vicinity of Hyderabad city. In first experiment, a total of 100 unprocesed milk samples (five from each retailer sale points) were collected and examined during the summer season. Market milk was mainly adulterated with water, formalin, cane sugar (CS), skimmed milk powder (SMP), starch and sodium chloride. The water was common adulterants found to be in all the milk samples (100%), followed by formalin (34%), CS (24%), starch (13%), SMP (08%) and sodium chloride (05%). In second experiment, the recovered adultrants (viz., water, starch, SMP, CS, formalin) was used as treatment to record their effects on the physico-chmical charcateristics of normal milk. Significant influence of extraneous water (10 and 20% ) among the treatment was observed on physico-chemical characteristics of milk. Decrease in specific gravity (1.027±0.0003 and 1.024±0.001 respectively) and increase in freezing point(-0.462±0.01 and -0.399±0.01 0 C, respectively) was recorded against their corresponding controls (1.030±0.001 and -0.525±0.01 0 C, respectively) by the addition of extrenous water in milk. Addition of 10% water did not show any significant influence (p> 0.05) on pH value of milk (6.68±0.03), while 20% water had remarkable effect (p<0.05) on it (6.72±0.02) compared to that of whole milk (6.64±0.02). comparable reduction (p<0.05) in TS (total solid) content (13.34±0.28 and 11.15±0.44%) as compared to control milk (15.54±0.35) was observed. Protein, fat and lactose contents were also influenced (p<0.05) by addition of extraneous water to control milk. Addition of 1 and 2% each of starch, SMP and CS to normal milk did not show (p> 0.05) any significant influence on pH values and fat contents of milk, except addition of 2% CS that affected the pH (p<0.05). These results indicate alarming state of milk adulteration in Hyderabad city. As these adultrants significantlty affected the physico-chemical characteristics of milk like specific gravity, total solids content, protein and lactose content of milk.

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Abstract:This study was designed to screen the various adulterants in the market milk sold in the vicinity of Hyderabad district of Sindh province, Pakistan during the year 2013. A total of 100 milk samples were collected, each of twenty (n= 20) from milk producers (MP), milk collectors (MC), middlemen (MM), processors (P) and dairy shops (DS), were examined for various adulterants. Among these adulterants water (91%) was found in majority of milk samples, followed by detergent (41%), cane sugar (31%), starch (27%), rice flour (24%), formalin (20%), sodium chloride and skimmed milk powder (19%), urea and hydrogen peroxide (15%), ammonium sulfate (13%), vegetable oil and boric acid (12%), caustic soda (11%), glucose (10%), arrowroot (9%), hypochlorite (5%), salicylic acid (4%) and sorbitol (3%) consumed at the vicinity of Hyderabad district of Sindh, Pakistan. Freezing point of 80% milk samples of MP, 90% of MC, 95% of MM, 90% of P and 100% of DS appeared towards 0 o C rather than that of control milk, and assumed to be adulterated with extraneous water. The averaged extent of water in milk sold by MC remarkably higher than that of other milk marketing channels, but statistically non-significant (P>0.05) with all milk intermediaries; MP, MC, P and DS, except MM in which the extent of water was found to be significantly (P<0.05) lower than MC. The risk of adulteration at DS, MM, MC and P was found non-significant (P>0.05) with each other, but significantly (P<0.05) higher than MP.