Preservatives, neutralizers and adulterants are often added in milk with several different aims. However, it may be emphasized that addition of these components is strictly prohibited under PFA Act. This act does not allow the addition of any external agent to milk and is punishable under law. Preservatives are also prohibited in milk except during sampling and subsequent analysis.
Preservative may be defined, as a substance which when added to food is capable of inhibiting, retarding or averting the process of fermentation, acidification or spoilage or decomposition of food. The initial quality of milk is poor in India which leads to a high bacterial load. Moreover, it takes a long time with a time gap of several hours before milk reaches the consumers or individuals and dairy plants for processing. Under such circumstances there is a tendency to use preservatives to delay or prevent microbial proliferation and spoilage of milk. Let us know more about preservatives, neutralisess and adulterants.
Preservative may be defined, as a substance which when added to food is capable of inhibiting, retarding or averting the process of fermentation, acidification or spoilage or decomposition of food. The initial quality of milk is poor in India which leads to a high bacterial load. Moreover, it takes a long time with a time gap of several hours before milk reaches the consumers or individuals and dairy plants for processing. Under such circumstances there is a tendency to use preservatives to delay or prevent microbial proliferation and spoilage of milk. Let us know more about preservatives, neutralisess and adulterants.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.