English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Milk in its natural form has high food value. It supplies nutrients like proteins, fat, carbohydrates, vitamins and minerals in moderate amounts in an easily digestible form. Due to its nutritive value, milk is significant to young and old people. Milk contains more than 100 substances that are either in solution, suspension or emulsion in water, the important being casein the major protein of milk, lactose milk sugar, whey and mineral salts [1-3]. A national survey in India has revealed that almost 70% of the milk sold and consumed in India is adulterated by contaminants such as detergent and skim milk powder, but impure water is the highest contaminant. According to National Survey on Milk Adulteration conducted by FSSAI (India) in 2011, water is the most common adulterant followed by detergent in milk. A survey by FSSAI in 2012, 68% milk samples was found to be adulterated in which 31% were from rural areas. Of these 16.7% were packet or branded milk and rest were loose milk samples from dairies. In the urban areas, 68.9% milk was found to be adulterated with water, detergent, urea and skim milk powder. In Uttarakhand, 88% milk was found to be adulterated. Despite the laws governing the quality and sale of milk existing in India for decades, the adulteration of milk has not been checked completely [4]. In order to keep milk temporarily fresh, some unethical activities are usually adapted to prevent the financial losses due to the spoilage of milk during its transportation and sale. For instance, the addition of water to increase volume of milk, thickening agents like starch, flour, skimmed milk powder, whey powder or other ingredients to counter the dilution and extend the solids content of the milk, vegetable oil, sugarcane or urea to compensate the fat, carbohydrate or protein content of diluted milk. Some chemicals such as hydrogen peroxide, carbonates, bicarbonates, antibiotics, caustic soda and even the most lethal chemical formalin to increase the storage period of milk, ice to enhance the shelf life of milk; detergents to enhance the cosmetic nature of milk which diminishes foamy appearance and whitening of milk or calcium thioglycolate/potassium thioglycolate/calcium salts of thioglycolic acid and urea for whitening of milk and giving it a genuine look [5].

A Comparative Assessment of the Quality of Milk-Validation of Standard Brands versus Local Milk Sold in Market