Cite this DOI

Anisha Francis, Twinkle Dhiman, & K. Sumana Mounya (2020). Adulteration of Milk: A Review. *Journal of Science & Technology*, 37–41. https://doi.org/10.46243/jst.2020.v5.i6.pp37-41

@article{anishafrancis2020adulteration,
  author    = {Anisha Francis and Twinkle Dhiman and K. Sumana Mounya},
  title     = {{Adulteration of Milk: A Review}},
  journal   = {Journal of Science \& Technology},
  year      = {2020},
  month     = {sep},
  number    = {Volume 5},
  pages     = {37--41},
  publisher = {Longman Publishers},
  issn      = {2456-5660},
  doi       = {10.46243/jst.2020.v5.i6.pp37-41},
  url       = {https://doi.org/10.46243/jst.2020.v5.i6.pp37-41},
  language  = {en},
  abstract  = {Milk is a good nutritious drink and is eaten for drinking as such, as well as by milk products, by a majority of the population worldwide. The practice of milk adulteration, however, constantly reduces its quality and can introduce hazardous substances into the dairy supply chain which endangers the health of consumers. Various cases of milk adulteration have been reported globally, in which substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat were added as possible adulterants in milk and milk products. This article provides some information about adulteration of milk and their detection process.}
}

TY  - JOUR
TI  - Adulteration of Milk: A Review
AU  - Anisha Francis
AU  - Twinkle Dhiman
AU  - K. Sumana Mounya
JO  - Journal of Science & Technology
PY  - 2020
DA  - 2020/09/24/
IS  - Volume 5
SP  - 37
EP  - 41
PB  - Longman Publishers
SN  - 2456-5660
LA  - en
AB  - Milk is a good nutritious drink and is eaten for drinking as such, as well as by milk products, by a majority of the population worldwide. The practice of milk adulteration, however, constantly reduces its quality and can introduce hazardous substances into the dairy supply chain which endangers the health of consumers. Various cases of milk adulteration have been reported globally, in which substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat were added as possible adulterants in milk and milk products. This article provides some information about adulteration of milk and their detection process.
DO  - 10.46243/jst.2020.v5.i6.pp37-41
UR  - https://doi.org/10.46243/jst.2020.v5.i6.pp37-41
ER  -

{
    "type": "article-journal",
    "id": "10.46243/jst.2020.v5.i6.pp37-41",
    "DOI": "10.46243/jst.2020.v5.i6.pp37-41",
    "URL": "https://doi.org/10.46243/jst.2020.v5.i6.pp37-41",
    "title": "Adulteration of Milk: A Review",
    "source": "Smart Scholars DOI Registry",
    "container-title": "Journal of Science & Technology",
    "author": [
        {
            "family": "Anisha Francis"
        },
        {
            "family": "Twinkle Dhiman"
        },
        {
            "family": "K. Sumana Mounya",
            "ORCID": "https://orcid.org/0000-0002-9379-9389"
        }
    ],
    "issued": {
        "date-parts": [
            [
                2020,
                9,
                24
            ]
        ]
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    "issue": "Volume 5",
    "page": "37-41",
    "publisher": "Longman Publishers",
    "language": "en",
    "abstract": "Milk is a good nutritious drink and is eaten for drinking as such, as well as by milk products, by a majority of the population worldwide. The practice of milk adulteration, however, constantly reduces its quality and can introduce hazardous substances into the dairy supply chain which endangers the health of consumers. Various cases of milk adulteration have been reported globally, in which substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat were added as possible adulterants in milk and milk products. This article provides some information about adulteration of milk and their detection process.",
    "ISSN": "2456-5660"
}

From the record as registered (version 2) — the record and its history. Programs: https://registry.smartscholars.in/api.php?action=cite&doi=10.46243%2Fjst.2020.v5.i6.pp37-41 gives all four in one JSON answer.