BRANDS TESTED

We tested 12 brands of full-cream packaged milk on parameters like milk fat, milk solids not fat, cholesterol and calcium. The brands were subjected to adulteration tests for neutralizers, detergents, urea, caustic sodas, formaldehyde and melamine, in addition to microbiological and sensory tests. Milk is expected to be high in fat content as well as milk solids not fat (SNF), which is an indicator of the quality of milk. Milk tends to spoil if not stored at a holding temperature below 8 degrees C. Therefore it should be boiled before consumption to prevent microbiological contamination.