Type of adulterant matters, simply water adulteration affects total solids and others can affect the protein, fat and lactose as well

Hello Hasanthi Wijesekara ..

The Quality of fermented dairy products (Curd, Yogurt) is mainly affected by the raw milk quality, i. e., type of Preservatives, adulterants, neutralizers, and contaminants (Antibiotic residues, microbial contamination, additives, detergents & sanitizer’s residues, pesticide residues, toxins, etc) and processing conditions.

When the raw milk gets adulterated or contaminated by these items, then it creates an unfavorable environment for the growth of starter culture and affects the fermentation process. These items may not allow the starter culture to produce the sufficient acidity, or impair the production of starter culture metabolites, might also bring the mutation in culture; thereby starter growth may stop and it may not results in the development of desirable body, texture and flavour in the cultured products.