The percentage of whiteness of milk was higher between range of 75 to 85.4 percent whereas, the yellowish white ranges from 4.1 to 25 percent. The specific gravity of milk at farm was 1.0297 ± 0.002, during transportation 1.0269 ± 0.002 and 1.0255 ± 0.002 at retail shop. The pH of milk was found to be 6.72 ± 0.014 at farm, 6.76 ± 0.015 during transportation and 6.70 ± 0.015 at retail shop. The titratable acidity of milk was observed 0.13 percent at farm, 0.12 percent during transportation and 0.11 percent at retail shop. A total of 31.25 percent samples showed positive Clot on Boiling test at farm and transportation whereas 18.7 percent positivity was seen at retail shop. The alcohol test of milk showed 33.30 percent positivity at farm, 31.25 percent during transportation and 65.41 percent at retail shop. The water adulteration was found to be highest (81.25 percent) during transportation followed by at retail shop (75 percent) and farm (50 percent). All the milk samples at all stages of supply chain were found to be negative for presence of urea, starch and caustic soda. Physico-chemical analysis was found to be of fair quality. Water adulteration was found to be high in majority of milk samples at all levels of supply chain.
