Assessment of raw milk and skimmed milk through analytical parameters

Abstract

Milk, a cornerstone of global nutrition, plays a vital role in human diets due to its rich nutritional profile. Quality assurance of milk, whether raw or skimmed, is critical for ensuring public health and meeting regulatory standards. This review provides a detailed examination of the key parameters for assessing milk quality, focusing on physical, chemical, microbiological, and nutritional aspects. Advanced analytical techniques and their relevance in modern dairy science are discussed, emphasizing their application in detecting adulteration, ensuring safety, and meeting consumer demands. Through an in-depth exploration of each parameter, this article underscores the importance of milk quality assessment in the dairy industry.