Determination of the quality of milk and milk adulteration

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Exploring the concept of food adulteration, this book examines how food products can fail to meet legal standards due to the addition of inferior substances. It delves into both intentional and incidental adulteration, highlighting how these practices can compromise food quality from growth to distribution. The discussion includes various methods of adulteration and their impact on consumer safety and health, making it a crucial read for anyone interested in food quality and regulatory standards.