DETECTION OF MILK ADULTERANTS AND ASSESSMENT OF KAP IN TIRUPATI URBAN AREA

Milk is adulterated by different ways like unhygienic milk processing conditions and accidental chemical contaminations. These are mainly categorized into two groups i.e. (a) Edible Adulterants (EA)- water, starch, glucose, sugar, Sodium Chloride (NaCl) and Skimmed Milk Powder (SMP), (b) Chemical and preservative Adulterants (CPA)-formalin, urea, coloring agents, detergents and neutralizers. Present investigation was carried out in Tirupati Urban area, to detect the milk quality and adulteration in the different samples of milk were randomly selected from Local Milk Vendors (LMV) (10 Number), Cooperative Milk Societies (CMS) (8 Number) and Private Milk Companies (PMC) (10 Number). The Physical and chemical parameters of percent water content, pH and Specific Gravity(SG) assessed in all milk samples; high water content, high acidic pH and Low SG was observed in LMS and CMS samples; whereas, all PMC samples in permitted ranges. Edible adulterants mainly detected from the milk samples from LMV and CMS with water, glucose, sugar, NaCl and SMP; starch was identified only in the LMV milk samples. The milk samples from PMC shows negative results in both EA and CPA adulteration tests. Chemical and preservative adulterants such as detergent and neutralizers were detected from both LMV and CMS milk samples; whereas formalin, urea and coloring agents were not found in any milk samples. The KAP (Knowledge, Attitude and Practices) was assessed initially and after the awareness on milk adulteration. The KAP scores were increased after the awareness session than before. The study findings showed that the majority of the milk samples were identified the presence of different adulterants. These milk adulterations may lead to various health impacts on humans.