Advancements in analysis of milk and milk products

Introduction: Milk is a complex mixture of fats, proteins, sugars, and other major and minor components. The processing of milk into various milk products such as khoa, burfi, paneer, cheese, yogurt etc. brings about various physico-chemical changes in milk. The analysis of milk and milk products refers to the scientific process of assessing the composition, quality, safety, and nutritional content of milk and milk products. It involves the use of various analytical techniques and methods to quantify and characterize different components present in milk and its derivatives. Chemical analysis of milk is crucial for ensuring quality, detecting adulteration, and developing new dairy products.