Dairy products are perishable food items and are good source of nutrients for human being as well as microorganisms. Adulteration in processed dairy products has become a very serious and alarming issue in Pakistan. The milk and milk product adulterants include water, starch, vegetable oil, yeast, Soya protein, whey powder and hazardous substances. There is a growing demand from consumers for healthy and hygienic dairy products. Keeping in view these facts, the present study was carried out to determine the physicochemical, microbiological and adulteration in various processed dairy products. The results are summarized as follows:

The highest mean values of physical tests in ice cream samples were, melting resistance 11.64 +0.030, melting quality 28.27+0.322.The highest mean values of yoghurt samples in different chemical tests were i.e. Fat 3.46 +0.140%, pH 5.67±0.01, Ash 2.63+0.208%, Total solids 14.28±0.10% and Moisture content 81.56+2.645%. The highest mean values of cheese samples in different chemical tests were i.e. Fat 31.93+0.801%, pH 4.60+0.447, Lactose 1.81+0.159%. Highest mean values for milk powder samples were i.e. Lactose 47.98+1.178%, Protein contents 23.86+1.289%, Total solids 94.82 +0.430% and Moisture content 6.34+1.72%. Highest mean values of microbiological count in yoghurt samples were i.e. Total plate count 4.60+0.627 log cfu/g, Coliform count 3.85+0.442 log cfu/g and Staph aureus count 4.52 +0.577 log cfu/g. Highest mean values of microbiological count in

cheese samples were i.e. Total plate count 4.93+1.128 log cfu/g, Coliform count 5.28+0.759 log cfu/g and Staph aureus count 4.64+1.132 log cfu/g. Highest mean values of microbiological count in butter samples were i.e. Total plate count 5.39+0.534 log cfu/g, Coliform count 5.39 +0.524 log cfu/g and Staph aureus count 5.35 +0.736 log cfu/g. Highest mean values of different microbiological tests in ice cream samples were i.e. Total plate count 5.76+0.690 log cfu/g, Coliform count 5.41+0.616 log cfu/g and Staph aureus count 6.38 +0.536 log cfu/g.

Adulteration study in different dairy products are summarized as i.e. Haleeb and Nestle yoghurt brands were negative for chemical adulterants tests i.e. Urea, Formaldehyde, Neutralizers, Starch, Boric acid, Quaternary ammonium compounds, while H2O2 was detected positive in both yoghurt samples of Haleeb and Nestle. Similarly all the chemical adulterants tests were negative for milk powder samples of Haleeb and Nurpur brands while positive for H2O2. Results about ice cream samples shows that all the ice cream samples were negative for chemical adulterants tests i.e. Urea, Formaldehyde, Neutralizers, Starch, Boric acid, Quaternary ammonium compounds, while positive for H2O2.