Chemical Composition and Quality Analysis of Commercially Sold Milk: A Study of Nutritional Standards and Public Health Implications in Hyderabad, Pakistan

Bovine milk is a rich in Nutrition this biofluid is consist of hundreds of different chemically complex components. Large numbers of human populations consume milk due to its healthy benefit. It is utilized altogether various times of life i.e youth, adolescence, pregnancy, and in old age. For the first few months it is the only sole natural food, and it is primarily useful source of Protein, lactose, fat, minerals, nutrients, and vitamins are important nutrients. Customers undoubtedly require nutritious, free of bacteria, healthy, and clean milk. To maintain quality, milk must have a normal chemical composition, a low bacterial count, be devoid of toxins, adulterants, and poisons, have a low amount of titerable acidity, and taste fantastic. The chemical makeup of the fresh milk sold in Hyderabad was examined in this study. 12 milk tests were gathered from shops of twelve randomly selected vicinity of three towns Qasimabad, Hyderabad city and Latifabad of Hyderabad. Numerous factors, including the percentages of protein, fat, total solids, solids without fat, acidity, and specific gravity, were used to calculate the chemical composition of milk. The results for raw milk sample showed highest mean% of protein 3.46% ±0.65, fat 2.23% ±0.42, total solid 9.0 ±1.93, solid not fat 6.84 ±1.67, acidity 0.23 ±0.05 and specific gravity 1.024 ±0.00 When statistical analysis was performed on the results of milk tests, it was observed that the mean percentages of protein, total solids, non-fat solids, acidity, and specific gravity were not statistically different (P>0.05), whereas the mean percentage of fat was considerably different (P<0.05). Significant milk components like fat, protein, total solids, and non-solid fats were significantly lower in milk sold in Hyderabad than in pure milk, demonstrating the poor nutritional nature of milk.