Browsing by Author "Aruppala, A.L.Y.H."

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    Anti-oxidant Activities of Bioactive Compounds Extracted from Pterygoplichthys pardalis (Scavenger Fish) Harvested at Digana, Central Province, Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2018) Perera, B.B.A.N.S.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Pterygoplichthys pardalis (Scavenger fish) survive by competing with native biota. This species is an omnivore whichthreat to endemic fish species and inland aquaculture industry. However, these fishes contain compounds which autolysis proteins under low temperatures. Objective of this study was to check the difference in the water soluble proteins which can be used as bioactive compounds separated from scavenger fish after slaughtering stored at 4 °C for 24 hrs. Female fish (n = 3) were collected from local reservoir and slaughtered in the field. Slaughtered fish which stored at 4 °C were separated in to 4 main components as flesh, GI tract, mucus and other gonads in 0, 3, 6, 9, 12 and 24 hrs of storing. Separated parts were homogenized with distilled water (1:4) and centrifuged to collect the supernatant. Level of separation was observed using SDS-PAGE gel electrophoresis. Then samples were lyophilized and used for further analysis. Antioxidant activity was measured using TBARS inhibitory assay and DPPH scavenging activities. SDSPAGE images confirmed that there were no differences in the extracted compounds after 03 hrs of slaughtering. According to the TBARS assay, three extractions from flesh, mucus and other organs had stronger antioxidant properties compared to the control (p < 0.05). While DPPH scavenging results showed over 75% activity (other organs-91.26±8.28%, flesh- 87.07±4.49%, GI-86.20±3.94%, mucus- 75.20±4.09%) but no difference was observed among the extracted compounds (p > 0.05). Concluding water extracted in 0-3 hrs after slaughtering of female scavenger fish showed strong antioxidant activities and this can be used as natural anti-oxidant agent in food industry.
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    Antioxidant Activity of the Crude Extract of Ulva lactuca (Sea Lettuce) Collected from the South Coast of Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2018) Rumeshani, K.L.G.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Ulva lactuca is one of the famous edible seaweeds around the world. It is a rich source of many nutrients and bioactive compounds. Solvent extraction method is commonly used in extracting bioactive compounds in seaweeds which may be nonfood grade. The objective of this study was to develop a simple, food grade extraction method to extract bioactive compounds from Ulva lactuca and identify the antioxidant activity of the crude water soluble extract and compare with a commonly used solvent extraction method. Four types of seaweed treatments (05 g) namely Fresh, Air-dried (AD), Oven-dried (OD) and Freeze-dried (FD) were used for the water extraction using three different ratios as 1:10, 1:20 and 1:30 and Airdried sample using Methanol as the control. The crude extracts derived from different extraction methods were used for analyzing the antioxidant activity by Thiobarbituric Reactive Substance (TSARS) assay and 2,2-dipheny1-1- picrylhydrazyl (DPPH) free radical scavenging assay. All the trials were done in triplicates. Data were analyzed using the Minitab 18. In TBARS assay, methanol extracts showed the lowest TEARS value (-1.10±0.08) and AD (1:30) and OD (1:10, 1:20, 1:30) showed no significant difference (p > 0.05) compared to antioxidant activity of the methanol extracts. Almost all the samples showed antioxidant activity except Fresh (1:10, 1:20) and AD (1:10). However, In DPPH scavenging assay, DPPH scavenging activity of Fresh (1:10, 1:20, 1:30), AD (1:10, 1:20, 1:30), OD (1:10. 1:30) and FD (1:30) showed no significant difference (p > 0.05) compared to that of methanol extracts. AD (1:10) showed the highest DPPH scavenging activity (89.54±4.56%) which is higher than methanol (87.75±2.87) and Ascorbic acid (85.73±0.19). Therefore it can be concluded that considering the time of production, simplicity, toxicity and cost; water extraction of Fresh (1:10) or AD (1:10) can be used as a best extraction for producing antioxidant agents in food industry.
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    Antioxidant and Metal Chelation Activities of Fish Protein Hydrolysates Produced from (Scomber japonicus) Pacific Mackerel Canned Fish Processing Fin Wastage
    (Uva Wellassa University of Sri Lanka, 2018) Ediriweera, T.K.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Pacific chub mackerel (Scomber japonicus) is a salience fish species which highly utilized in canned fish processing. In production, around 30% of raw fishes are discarded as wastes which lead to economic losses and environmental pollution. Hence, production of Fish Protein Hydrolysates (FPH) utilizing fish wastes, which contains bioactive compounds may be an ideal remedy. In this study Scomber japonicus canned fish processing fin wastage was collected and blended. Aqueous extracts of Fish Protein Concentrates (FPC) were produced with 04 different ratios as sample: distilled water, 1:1, 1:2, 1:3 and 1:4. Crude extraction was observed using 10% SDS-PAGE. Extracted FPCs were hydrolyzed using Papain, Pepsin, Trypsin and Protease enzymes (1:100) under 370C with their optimum pH conditions for 0, 3, 6, 9, 12 and 24 hours followed by heat inactivation at 1000C for 15 minutes. Hydrolyzed samples were lyophilized and observed for antioxidant activities by TBARS and DPPH scavenging assay and metal chelation activity by Fe (II) chelating activity. According to the observations there was no significant difference between the 04 ratios in yield (p > 0.05). So 1:1 ratio was selected with periods as Papain-24 h, Pepsin3 h, Trypsin-3 h, Protease-0 h for further experiments. According to the results obtained from TBARS assay, none of the FPHs showed antioxidant properties (p < 0.05), instead all showed high oxidative activity. However DPPH scavenging assay showed significance difference among the treatments (p < 0.05). Results obtained by Fe (II) chelation activity analysis revealed that the produced FPHs show Fe(II) releasing activity instead of chelation (1.84, 13.99, 16.48, 1.84%,), while FPHs produced according to standard protocol showed a slight chelating activity (0.73%). This concludes the FPHs produced using aqueous extracts of Scomber japonicus do not contain strong antioxidant activity and they have iron releasing properties. Keywords
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    Antioxidant Property of Peptides Derived from Ovalbumin Using Protease Enzyme under Different Temperature and pH Conditions
    (Uva Wellassa University of Sri Lanka, 2018) Madushani, M.A.A.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Ovalbumin is the major and most abundant protein in chicken egg white. Ovalbumin hydrolysates (OVH) have high biological and nutritive value which facilitates the wide use in OVH as dietary supplements and functional foods. The objective of the study was to compare the peptides produced from ovalbumin using protease enzyme with different temperature, time and pH condition and check its' hydrolysates for its antioxidant properties. Ovalbumin was dissolved with 20 mg/mL concentration and hydrolyzed using protease enzyme under different temperature conditions ranging from 37 °C to 50 °C, pH from 6.5 - 8.0 for 0-24 Firs. Level of hydrolyzing was observed with 15% SDS-PAGE gel electrophoresis system and visual observation. Best hydrolysates were evaluated for antioxidant properties using TBARS assay and DPPH Scavenging activity. Based on TBARS assay, all OVH derived under different conditions showed antioxidant property when compare with the oil emulsion (p <0.05). According to the DPPH assay, OVH showed some level (99.37±0.38%, 99.22±3.46%, 98.99±1.24%, 98.97±2.77%, 98.58±2.99%, 98.56±3.39%, 98.54±3.21%) of scavenging activities under conditions of; 37 °C/pH 8.0 (3 hrs); 40 °C/pH 7.0 (12 hrs), 45 °C/pH 6.0 (6 hrs), 8.0 (12 hrs) ; and 50 °C/pH 6.5 (9 hrs), 7.0 (6 hrs), 8.0 (24 hrs). OVH which was produced under 37 °C and pH 8 for 3 hrs had the highest DPPH scavenging activity and was significant difference (p <0.05) among the antioxidant properties observed. In conclusion, TBARS and DPPH values for OVH which were derived under 37 °C and pH 8 for 3hrs conditions have good antioxidant property than the rest. However, applications of these peptides have to be further studied for its' applications in food industry.
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    Comparison of Antioxidant Activity of Hydrolysate Products of Crude Collagen Extracted from Chicken Egg Shell Membrane Using Different Methods
    (Uva Wellassa University of Sri Lanka, 2018) Dissanayake, K.S.M.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Collagen is a highly valuable protein used in food industry. Egg shell membrane is a safe source for collagen. Extraction of collagen from chicken membrane and producing its hydrolysates were carried out using different methods. Objective of this study was to extract collagen from chicken egg membrane with simple and non-toxic method followed by hydrolysis to find out the functional properties of the hydrolysates. Shell membrane was separated by manual peeling by adding 0.5 M Acetic acid, 0.5 M Citric acid followed with extraction of collagen with pepsin digestion. pH of the extracted collagen was adjusted to 6.5 and hydrolyzed using protease with different time combinations (0, 3, 6, 9, 12, 24 hours) at 37 °C followed by heat inactivation at 100 °C for 15 min. Best hydrolysates were selected by 10% SOS-PAGE by visual observations. Selected hydrolysates were subjected to antioxidant activity by Thiobarbituric Acid Reactive Substances (TBARS) method and Diphenyl-l-picryhydrazyl (DPPH) radical scavenging activity. The highest collagen yield was observed from citric acid (0.15 g 1 0g-1) extraction than acetic acid (0.08 glOg-1) treatment (P > 0.05). SOS-PAGE did not show bands even 0 hours, so, 0 hour hydrolysates were selected for antioxidant testing. In DPPH analysis, citric acid extraction shows higher scavenging activity (96.79%) than acetic acid (72.37%) (P < 0.05).flowever in TBARS method also did not show significant difference among the treatments (P > 0.05) and it showed 0.00 mg 1.1level of Melonaldehyde. This concludes that collagen hydrolysates showed good antioxidant activity with citric acid extraction than acetic acid extraction comparing with the ascorbic acid as positive control which can be used as a natural antioxidant in food industry.
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    Determination of the Organoleptic Properties of Hydrolyzed Ovalbumin Incorporated Dry Cured Ham
    (Uva Wellassa University of Sri Lanka, 2018) Gunasekara, D.P.M.K.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Ham is one of the most popular cured meat products used all over the world. Potassium and sodium salts of nitrite and nitrate are commonly used as a preservative agent and color enhancer in dry cured ham production. However, high use of these chemicals may lead to health risks. Ovalbumin is the major chicken egg white protein that can be used to produce several bioactive peptides with various functional properties. Objective of this study was to use these peptides as a nitrate replacer in dry cured ham. Dry cured ham was produced incorporating nitrite: ovalbumin hydrolyzates in ratio of 0:0 (no curing salt, as negative control, Tr1), 0:100 (Tr2) 125ppm nitrite as positive control, 0:100 (Ovalbumin,Tr3), 0:100 (Hydrolyzed Ovalbumin,Tr4), 50:50 (Tr5), 75:25 (Tr6) and 25:75 (Tr7). Ovalbumin was hydrolyzed using pepsin (1, Enzyme: 100 Substrate) at just after incubation at 37°C followed by heat inactivation (15 min/100°C). Prepared ham samples were vacuum packed and stored under freezing condition [-18°C] for further analysis. Sensory analysis was carried out by 30 untrained panelists. Antimicrobial activity was tested for locally isolated Escherichia coli and Salmonella. Keeping quality was checked with pH and TBARS assay with 03 days intervals up to 40 days. Color of the samples was initially measured using a colorimeter. According to the sensory analysis, there was no significant difference in overall acceptability among the treatments (p>0.05). Taste was better in positive control (p<0.05). Redness and lightness were significantly different between treatments (p<0.05), yellowness of the treatment did not show any difference (p>0.05). pH and the level of oxidation were within the acceptable range among the treatments during the storage period. It can be concluded that peptides derived from hydrolyzed ovalbumin can be used as an effective curing salt replacer for dry cured ham.
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    Evaluation of Anti-Bacterial Activity of Hydrolyzed Ovomucin Using Fish Pattie Produced from Tilapia (Oreochromis mossambicus)
    (Uva Wellassa University of Sri Lanka, 2018) Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Fish patties contain higher amount of essential nutrients. Ovomucin is an egg white protein and can be used to produce bioactive peptides with various functional properties. This study was conducted to determine the effect of hydrolyzed ovomucin on the survival and growth of Salmonella sp. and Escherichia coil in vacuum packed fish patties made from Tilapia (Oreochromis mossambicus) during storage at -18°C for 28 days. Ovomucin (20 mg/ml) was hydrolyzed with heat inactivation at 100°C for 15 min. Fish patties contained fish (64%), bread crumbs (17%), ice (12%), vegetable oil (4%), salt (2%) and spices. Seven different treatments including ovomucin hydrolysate and curing salt in ratio of 125 ppm: 0 (as positive control), 0:100 ppm (Tr1), 62.5 ppm: 62.5 ppm (Tr2), 31.25 ppm: 93.75 ppm (Tr3), 93.75 ppm: 31.25 ppm (Tr4), 125 ppm of ovomucin (Tr5) and no additives (as negative control) were prepared as above mentioned procedure. Samples were cooked at 80°C to reach a core temperature of 72°C and cooled in cold water. Samples containing hydrolysates showed significant (P<0.05) antimicrobial activity compared with negative control. However, the effect of Tr2 on Salmonella growth inhibition was higher than other treatments. Similar effects were found with E. call growth inhibition. The combined antimicrobial effect of curing salt and hydrolyzed ovomucin was higher than using them alone, in both contaminated samples. Generally, all tested food-borne microbes were significantly (P<0.05) affected by adding curing salt and hydrolyzed ovomucin. It can be concluded that antimicrobial activity on foods can be much stronger when incorporated hydrolyzed ovomucin with curing salt. In addition, hydrolyzed ovomucin can be used as a prospective natural replacement of curing salt by 50% which is currently used in processed fish products.
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    Evaluation of Physiochemical Changes in Raw Chicken Eggs Stored at Room Temperature
    (Uva Wellassa University of Sri Lanka, 2018) Pathirana, H.H.R.; Aruppala, A.L.Y.H.; Pitawala, H.M.J.C.; Abeyrathne, E.D.N.S.
    Chicken eggs are widely used in the world, due to perishability which undergoes deterioration with the time. This affects with egg processing industry and to economic losses. In this study, physiochemical changes of raw chicken eggs (RCE) stored at room temperature (28-31 °C) were determined. A total of 60 medium sized white shelled RCE obtained from 61-wk old Hyline White hens were analyzed for weight loss (%), yolk color, Haugh unit, USDA grade, pH of egg yolk and egg white and Fourier transform infrared (FTIR) spectrums at 0, 1, 4, 8, 12, 16, 20, 24, and 29 days Microbial analysis for Salmonella was checked at 0 and 29 days of storage. Weight loss (%) and pH of egg white and yolk increased whereas Haugh unit and USDA grade decreased at 29th day. Yolk color significantly increased (p < 0.05) from 12 to 14 and weight loss (%) increased (p < 0.05) from 0 to 6.27 with the storage time. However, Haugh unit showed a significant decrease (p < 0.05) from 85.13 to 40.33 and USDA grade significantly decreased (p < 0.05) from AA grade to B grade during 29 days of storage. Albumin pH and yolk pH significantly increased (p < 0.05) from 8.81 to 9.59 and from 5.77 to 6.43, respectively. Salmonella was not observed in RCE during storage at room temperature. FTIR spectrums indicated changes occurred in bonds of Amide A (3304 cm-1), Amide I (1637 cin-1), Amide II (1547 cm'), Amide III (1238 cm'), Amide IV (594 cm l), Asymmetric CH3 Stretching (2925 cm') and Symmetric CH2 Stretching (3304 cm-1). Moreover, secondary structural changes were detected in protein in RCE during the storage. In conclusion, RCE showed significant physiochemical changes in weight loss, Haugh unit, albumin pH, yolk pH and chemical structures during the storage period upto 29 days at room temperature. Keywords
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    Evaluation of Physiochemical Changes in Un-Boiled Eggs Stored at Different Temperatures
    (Uva Wellassa University of Sri Lanka, 2018) Eregama, G.R.S.R.; Aruppala, A.L.Y.H.; Pitawala, H.M.J.; Abeyrathne, E.D.N.S.
    Eggs are considered as powerhouse of nutrients and also it is very popular food in the world due to its nutritional value. Among that, hard boiled eggs are widely used in ready-to-eat food processing industry. However, storing of hard boiled eggs under refrigeration and freezing conditions lead to some problems including rejection of customer demands due to its textural changes. Objective of this study was to check the effect of storing temperature on textural changes in un-boiled egg white with time. Medium sized brown shell eggs collected from commercial layer farm and stored under room temperature (27 °C), refrigeration (4 °C) and freezing (18 °C) conditions for 0, 6, 12, 18, 24 and 48 hours. Then the stored eggs were boiled for 100 °C for 15 minutes and egg properties were studied under Fourier Transform Infrared (FTIR) spectroscopy (ALPHA), texture profile analysis using Texture analyzer (CT3), visual observation done by using gemological microscope and color was measured using colorimeter (CR 410 Chromo meter). Sensory qualities of boiled eggs were measured using 30 untrained panelists. According to the results, frozen eggs were showing low acceptance in all organoleptic properties checked (p<0.05). Hardness and gumminess of eggs were effected significantly during the storage in frozen eggs from the rest of the treatments (p<0.05). FTIR spectrums also confirm that the textural changes in bonds of amide A (3271 cm-1), amide I (1626.2 cm-1), amide II (1539.0 cm-1), C=O stretch of COO- (1397 cm-1), asymmetric PO2- stretch (1240 cm-1). However, the color of the egg white was not significantly different (p>0.05) among treatments. Sensory results revealed that frozen eggs after 12 hours did show low acceptance comparing the rest. As a conclusion storing temperature of un-boiled eggs has an effect on the texture of eggs after boiling.
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    Extraction of Crude Bone Collagen from Yellowfin Tuna (Thunnus albacares) and Determination of Anti-oxidative Activity of Its Hydrolysates
    (Uva Wellassa University of Sri Lanka, 2018) Wijekoon, W.M.M.P.; Aruppala, A.L.Y.H.; Kariyawasam, M.G.T.R.; Abeyrathne, E.D.N.S.
    Fish bones are significant part of fish processing by-product and rich source of collagen proteins. Utilization of yellowfin tuna bones are important economically as well as environmentally. Objective of this research was to extract crude collagen from yellowfin tuna bones and to identify the anti-oxidative activities of its hydrolysates which can be a potential natural anti-oxidative agent in food industry. Acid-pepsin soluble collagens were extracted from fresh yellowfin tuna bones. As with the pre-treatment process EDTA and citric acid were tested to decalcify. Extracted collagens from two treatments were subjected to the hydrolysis using protease enzyme with different time combinations (0, 3, 6, 9, 12, 24 h) at 37 °C followed with heat inactivation at 100 °C for 15 minutes. Antioxidant activity of the best hydrolysates were evaluated using thiobarbituric acid reactive substances (TBARS) assay and 2,2-dipheny1-1-picrylhydrazyl (DPPH) free radical scavenging activity method. All treatments were replicated (n = 3). Resulting extracts with citric acid treatment (1.23±0.05%) showed higher yield compared to the EDTA treatment (0.62±0.18%) (p < 0.05). Both treatments showed similar band patterns with 08% SDS-PAGE gel electrophoresis confirming the extracted collagen are same. Hydrolysates produced after incubating for 3 hours at 37 °C followed with heat inactivation was selected as the best (p < 0.05). The results showed that collagen hydrolysate of yellowfin tuna bones inhibited lipid oxidation in oil emulsion system and also control free radicals (DPPH). TBARS results of EDTA and citric acid treatment showed no significance difference with the control(p > 0.05). EDTA (86.14±1.88%) and citric acid (87.92±7.72%) treatments showed DPPH free radical scavenging activity compared with ascorbic acid (89.10±0.64%). These results suggest that hydrolysates produced from yellowfin tuna bones with citric acid can be used as a potential natural antioxidant agent in food industry.
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    he Effect of Wood Apple Bark Extract (Limonia acidissiina) on Internal and Sensory Attributes of Chicken Eggs Stored under Room Temperature
    (Uva Wellassa University of Sri Lanka, 2018) Samaranayake, S.V.A.P.; Aruppala, A.L.Y.H.; Pitawala, H.M.J.; Abeyrathne, E.D.N.S.
    Eggs are one of the highly nutritious, low-cost food consumed. Storage under ambient temperature is known to reduce the internal qualities. Wood apple bark extract (Limonia acidissima) is a waxy substance which is available naturally. Coating materials are used to improve the shelf life of eggs. So the objective was to increase the shelf life and preserve sensory qualities of egg using wood apple bark extract as a coating material on eggs. A total of 312 medium sized white eggs from 61-weeks old Hy-line white were purchased from a commercial layer farm. Eggs were individually weighed and arranged under completely randomized design into three different coating treatments as wood apple extract (WA), mineral oil (MO) and non-coated (NC). Each parameters were measured by using 03 replicates. The eggs were stored under room temperature (27 ± 2 °C) for 06 weeks. Weight losses, internal quality parameters such as Haugh unit, albumen and yolk pH values, and microbial analysis for Salmonella of eggs were measured weekly for 06 weeks. Sensory attributes of eggs were measured using 30 untrained panellists (age 23-27). Fourier-transform infrared spectroscopy (FTIR) analysis was done to analyse the structural changes. Weight losses were minimum in MO coated eggs than others (p < 0.05). Haugh unit decreased significantly (p < 005) in NC but in others it was more than 50% till the 04th week. In all treatments, egg albumen and yolk pH increased during the storage (p > 0.05). However, coated eggs reduced the grade from AA to A within 03 weeks. All coated eggs were negative for Salmonella test during the tested period. Colour of the egg yolk did not change due to the coating material. Sensory attributes confirmed that no sensory changes in all treated eggs up to the 03rd week of storage. FTIR analysis confirmed that the Amide-A and Amide-1 bonds of the coated eggs did not change with the time. The present study confirmed that WA is another good replacer for the MO in commercial scale.
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    Identification of the critical control points of a newly established commercial Spray Dried Milk Factory
    (Uva Wellassa University of Sri Lanka, 2018) Rajapaksha, L.R.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.
    Food industries maintain number of quality assurance systems to produce safe and quality product. Among them HACCP focus on food production, storage and distribution monitory system for identification and control of associated health hazards. Study was carried out for identification of critical control points (CCPs) for an newly established spray dried milk factory as an initiation to develop the HACCP plan. Preliminary studies were carried out to identify the processing steps and sample collection points. Samples were collected from all processing steps, raw materials to the final finished products. Hazard analysis and the quality of the product were assessed using microbiological (total plate count and coliform) properties and chemical adulterations. According to the preliminary analysis, total plate count (TPC) of the samples taken from raw milk silos was significantly higher than the standard (p<0.05) which range from 6.72±0.65 log cfu while coliform results were positive. Adulterations were also positive at this stage in milk. Samples taken after pasteurization (80°C, 15 seconds) and balance tank (before evaporate) were not contaminated from the coliform, but TPC of pasteurized milk vat 4.99±0.43 log cfu/ml) and balance tank before evaporator (4.84±0.45 log cfu m1-1) was significantly higher than the standard value (p<0.05). However TPC count after the evaporation step (4.08±0.36 log cfu ml-1) and final packed samples (2.68±0.23 log cfu m1-1) were less than the standard value (p>0.05) and coliform were negative in both conditions. According to the analysis; raw milk silos, pasteurized milk vats and the balance tank (before evaporator) were identified as the three CCPs and evaporate milk vats and the fluid bed identified as the critical points. Therefore more attention need to be given to control the three CCPs of the process line of spray dried milk factory.
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    Study on Milk Composition and Adulterants in Kandy District
    (Uva Wellassa University of Sri Lanka, 2016) Aruppala, A.L.Y.H.; Mangalika, U.L.P.; Abesinghe, A.M.N.L.; Ranasinghe, M.K.; Wijesundara, R.R.M.K.K.
    Dairy farmers appear to have found four ways to increase their profit margin; (i) dilution (ii) extraction of valuable components, (iii) addition of harmful preservatives (iv) a combination of (i) and (ii) with addition of bulk additives.The adulteration of milk affects the constituents in milk. Hence knowledge on these specific constituents of milk would indeed help to safeguard against adulteration of milk with various adulterants. There are few published literature regarding the milk composition and quality in Kandy district over past two decades, this survey study was carried out around Kandy district to understand milk composition, screen and determine extent of various milkadulterants. Ten chilling centres associated with collecting points were selected for the study. A total of 300 samples were collected from chilling centres. Composition and adulterants (sugar, salt, starch, formalin, neutralizers, urea, and hydrogen peroxide) were analysed following -AOAC procedures and laboratory manual at Dairy Technology Laboratory of Veterinary Research Institute, Gannoruwa. Accumulating evidence has shown that average composition of milk at significance (P<0.01), fat percentage (4.4710.057), protein (3.1910.012), lactose (4.1410.019), solid non-fat (8.1410.046) and total solid (12.6110.063). Minimum and maximum ranges were varied considerably in all constituents. Potassium was the highest mineral in milk with average value of 151.4±6.62mg/100m1 followed by calcium (130.9+4.31 mg/100m1), phosphorus (90.52+2.85mg/100m1), sodium (55.19+2.36mg/100m1) and magnesium (13.8711.44 mg/100m1). Among the other adulterants only water was found in majority of samples (91.60%) followed by sugar (13.7%) and salt (8.7%). Keywords: Milk, Adulteration, Composition