Though water remains the most common milk adulterant, increasingly detergent, caustic soda, glucose, white paint and refined oil are being used to adulterate milk. Water thins the milk but other adulterants make it appear thick. Adulterants like salt, detergents and glucose add to the thickness and viscosity of the diluted milk while starch prevents its curdling. So non-water adulterants make it difficult for a consumer to suspect that the milk is diluted or adulterated.
On top of this the milk in India is not tested for urea, pesticide etc.
Why is fssai allowing all this. Why isnt it mandatory for every company to get their packaged milk tested every quarter at a lab for urea, pesticide and other dangerous compounds.
Pls advise. more