What is it about?
This chapter describes key developments that have occurred during the last decade (2005-16) for both the adulteration of milk and dairy products and the detection and prevention of adulteration, with additional comments from a commercial and food safety perspective.
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Why is it important?
This book chapter presents a holistic account of the topic of milk and dairy product adulteration. It is written with both a commercial and food safety perspective, and includes practical considerations of the economic motivation behind adulteration which will effect the types of adulteration activities that are most often encountered in commercial trade. The chapter provides reliable guidance on proven testing methodologies that will be useful to both food regulatory authorities as well as food business operators.
Perspectives
There are many other articles in the scientific literature that explore aspects of milk and dairy product adulteration. But in many instances, those have a narrow, academic focus with limited applicability. This book chapter was written by people whose roles include safeguarding consumers from the health risks that come from consumption of adulterated dairy products, as well as protecting a global dairy company from the business damage caused by counterfeit and adulterated dairy products should they go undetected in the market.
Justin Bendall
Fonterra Cooperative Group Ltd
Read the Original
This page is a summary of: Advances in Testing for Adulteration and Authenticity of Dairy Products, January 2016, Elsevier,
DOI: 10.1016/b978-0-08-100220-9.00017-5.
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