Dr. Shahzad Hussain
Address:
Email:
Food Science and Nutrition Department, College of Food and Agricultural
Sciences, King Saud University Riyadh, KSA.
[email protected], [email protected]
Cell No:
00966-590623370
PERSONAL DETAILS
Date of Birth:
Father’s name:
Gender:
Marital status:
Languages Known:
10th August 1980
Fazal Dad
Male
Married
English, Urdu
AREAS OF INTEREST
 Cereal Science and functional Foods
 Food product development and sensory evaluation
 Food quality management
 Food processing an preservation
 Nutrition and food Safety
 Food analysis
CURRENT JOB
 Working as an Assistant Professor in Food Science and Nutrition Department, College of Food and
Agricultural Sciences, King Saud University Riyadh, KSA. 20 Sep 2010 to date.
EXPERIENCE
 Worked as an Assistant Professor in National Institute of Food Science and Technology (NIFSAT),
University of Agriculture (UAF), Faisalabad. Jan 2009 to 20 Sep 2010.
 Trained Sensory Panelist, Department of Food Science and Nutrition, University of Minnesota, USA (6
months).
 Worked in a Project entitled “Iron fortification of whole wheat flour through small scale grinders” (6
months).
 Worked in a project entitled “Evaluation of Milk quality supplied in the Lahore city” (4 months).
EDUCATIONAL QUALIFICATIONS
1.
Ph.D Food Technology, (Nov. 2004 – Feb. 2009)
Research topic:
“Utilization of flaxseed as a functional food”
2.
2 years M. Sc(Hons.), Food Technology (Oct. 2002 - Nov. 2004)
CGPA 3.92/4.00
Research topic:
“Biochemical and technological properties of flaxseed supplemented wheat flour”
4 years B. Sc(Hons.), Agriculture, Food Technology (Dec. 98 - Oct. 2002)
CGPA 3.98/4.00
2 years F.Sc, Pre Medical (1998)
746/1100
1st Division
Secondary School Certificate (1995)
3.
4.
5.
683/850
1st Division
DISTINCTIONS
 Served as a MEMBER OF TRAINED PANEL for the evaluation of cheeses, nutritional beverages and
breakfast cereals for 6 months in Food Science and Nutrition Department, University of Minnesota, USA.
 HEC IRSIP FELLOWSHIP (6 months, USA) for research on Polyphenols astringency.
 HEC INDIGENOUS FELLOWSHIP for Ph. D. in Food Science and Technology.
 FIRST POSITION IN B.SC (HONS) Major Food Technology during the session 1998-2002.
 WILLIAM ROBERT SCHOLARSHIP HOLDER during B.Sc (Hons). Agriculture.
 UNIVERSITY MERIT SCHOLARSHIP HOLDER throughout academic career.
 SMC scholarship holder during M. Sc (Hons), Food Science and Technology
PUBLICATIONS
BOOKS
 Co-Editor of Abstract Book of International Conference on Recent Advances in Human Nutrition with
Special Reference to Vulnerable Groups. (2010).
 Co-Author of Directory of Food Industries in Pakistan. (2010)
CONFERENCES
Conference
Name
INTERNATIONAL
CONFERENCE ON
”EMERGING
ISSUSE IN FOOD
SAFETY”
5th International
Dietary fiber
conference 2012
EPNOE 2013
International
Polysaccharide
Conference
Latin American
Symposium on
Food Science
2013
2nd International
Congress On
Food Technology
2nd International
Congress On
Food Technology
2nd International
Congress On
Food Technology
Paper Title
Conference
Date
Authors
Country
Use of thermal analysis in detection of food
adulterants
Shahzad Hussain, Faqir Muhammad
11/14/2011 Anjum, Mohammad Saleh Alamri and Pakistan
Abdellatif A. Mohamed
Effect of okra soluble fiber on the pasting
properties of starch
05/07/2012
Mohammed S. Alamri, Abdellatif A.
Mohamed, Shahzad Hussain
Italy
Effect of flaxseed gum on the pasting, thermal
Shahzad Hussain, MS Alamri, AA
10/21/2013
and rheological properties of rice starch
Mohamed
France
Effect of cordia soluble fiber on pasting,
rheological and textural properties of bread
wheat flour
Brazil
K. Mahmood; MS Alamri; A.
11/04/2013 Muhamed; Shahzad Hussain; A.A.A
Qasem
Wheat and chickpea starch blends; Effect on
Shahzad Hussain, Mohamed Saleh
11/05/2014
pasting, thermal and textural properties
Alamri, Abdellatif A. Mohamed
Turkey
Akram A. Abdo-Qasem, MS Alamri,
Effect of okra gum on pasting and rheological
11/05/2014 Abdelllatif A. Mohamed, S. Hussain, K. Turkey
properties of cake batter
Mehmood
Kaiser Mahmood, MS Alamri,
Cordia polysaccharides: a novel hydrocolloid
11/05/2014 Abdellatif A. Mohamed, S Hussain ,
Turkey
additive in dough and bread formulation
Akram A. Abdo-Qasem
Dates Pits-Enriched Bread: Effect on Dough
M. S. Alamri, A. A. Mohamed and S. United
12/16/2014
Rheology, Bread Quality, and Shelf life
Hussain
Kingdom
29th EFFoST
Rice, chickpea, and sweet potato starches:
Abdellatif A. Mohamed*, M.S.
International
Swelling power, textural, and pasting
11/10/2015
Greece
Alamri, S. Hussain, A.A. Abdo Qasem
Conference
properties in black cumin extract
World Gene
Corn Starch; Effect of Hydrocolloids and Salts
S Hussain, M.S. Alamri, A. A Mohamed
convention;World on its Thermal, Pasting and Rheological
11/13/2015
China
and K. Mehmood
Congress of
Properties”
Agriculture-2015
RESEARCH PAPERS
Accepted
1. 2015. Abdellatif A. Mohamed, Victoria L. Finkenstadt, Sherald H. Gordon, M. S. Alamri, S Hussain.
Thermal and mechanical properties of compression-molded poly(lactic acid)/gluten/clays bio(nano)
composites. Polymers & Polymer composites. Accepted.
Published
1. 2015-S Hussain. Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and
Rheological Properties. Czech J. Food Sci., 33, 2015 (6): 556–563
2. 2015- MS Alamri, S Hussain, A Mohamed, IM Al-Ruquie, AAA Qasem. Effect of urea and sodium
chloride on the pasting properties and gelatinisation kinetics of corn starch. Quality Assurance and Safety
of Crops & Foods. 7(4): 569-579.
3. 2015. Mohammed S. Alamri, Abdellatif Mohamed, S Hussain, Al-Ruquie, I.M., and Jingyuan Xu.
Gelatinization Kinetics of Corn and Chickpea Starches Using DSC, RVA, and Dynamic Rheometry.
Quality Assurance and Safety of Crops & Foods. 7(4): 459-468.
4. 2015. Alamri, MS; Hussain, S; Mohamed, AA; Qasem, AA; Mahmood, K. Effect of sodium phosphate on
the pasting, thermal, and rheological properties of potato and chickpea starches. Quality Assurance and
Safety of Crops & Foods. 1-12. DOI: http://dx.doi.org/10.3920/QAS2014.0515
5. 2015. Nadeem, Muhammad; Anjum, Faqir Muhammad; Khan, Moazzam Rafiq; Sajjad, Muhammad;
Hussain, Shahzad; Arshad, Muhammad Sajid. Electrophoretic Characteristics of Gluten Proteins as
Influenced by Crop Year and Variety. International Journal of Food Properties. DOI:
10.1080/10942912.2015.1045518.
6. 2015. Imran, Muhammad; Anjum, Faqir M; Nadeem, Muhammad; Ahmad, Nazir; Khan, Muhammad K;
Mushtaq, Zarina; Hussain, Shahzad; Production of Bio-omega-3 eggs through the supplementation of
extruded flaxseed meal in hen diet. Lipids in health and disease. 14(1):126. doi:10.1186/s12944-015-0127x.
7. 2015. Khan, Muhammad Issa; Arshad, Muhammad Sajid; Anjum, Faqir Muhammad; Riasat, Adnan;
Saeed, Farhan; Hussain Shahzad, Sohaib, Muhammad. Assessment of Different Cooking Techniques on
Residual Quantification of Ciprofloxacin and Enrofloxacin Antibiotics in Chicken. Journal of Food
Processing and Preservation. doi:10.1111/jfpp.12487.
8. 2015. Muhammad, Imran; Faqir, Muhammad, Anjum; Nazir, Ahmad; Muhammad, Kamran, Khan; Zarina,
Mushtaq; Muhammad, Nadeem; Shahzad, Hussain. Impact of extrusion processing conditions on lipid
peroxidation and storage stability of full-fat flaxseed meal. Lipids in Health and Disease. 14(92).
doi:10.1186/s12944-015-0076-4.
9. 2015. Kaiser, Mahmood; Mohammed, Alamri; Abdellatif, Mohamed; Shahzad, Hussain. Date pits
(Phoenix dactylifera (L.)) waste to best. Agro Food Industry Hi Tech. 26(3):47-50.
10. 2015. Imran, Muhammad; Ahmad, Nazir; Anjum, Faqir Muhammad; Khan, Muhammad Kamran; Mushtaq,
Zarina; Nadeem, Muhammad; Hussain, Shahzad. Potential protective properties of flax lignan
secoisolariciresinol diglucoside. Nutrition journal. 14(71).
11. 2015. Farhan Saeed, Imran Pasha, Muhammad Umair Arshad, Faqir Muhammad Anjum, Shahzad
Hussain, Rizwan Rasheed, Muhammad Adnan Nasir & Bilal Shafique. Physiological and Nutraceutical
Perspectives of Fructan. International Journal of Food Properties. 18(9): 1895-1904. DOI:
10.1080/10942912.2012.716475.
12. 2014- K. Mehmood, MS Alamri, Abdelaltif A Mohamed, Hussain S, Akram AA.Gum cordia: physicofunctional properties and effect on dough rheology and pan bread quality. Quality Assurance and Safety of
Crops & Foods. 7(4): 569-579.
13. 2014- Hussain S; Anjum FM; Butt MS; Alamri MS and Mohamed AA. (2015). Effect of storage time on
the antinutritional factors, stability and rheological behaviors of flaxseed fortified wheat flours. Quality
Assurance and Safety of Crops & Foods . 7(3): 335-341.
14. 2014-MS Alamri, IM Al-Ruquie, S Hussain, A Mohamed, K Mahmood. (2014) Effect of potassium
phosphate on the thermal, pasting, and flowing properties of chickpea and potato starches. Quality
Assurance and Safety of Crops & Foods. 7(4):431-440.
15. 2014-MA Osman, MS Alamri, AA Mohamed, S Hussain, MA Gassem. (2014) Black cumin-fortified flat
bread: formulation, processing, and quality. Quality Assurance and Safety of Crops & Foods. 7(2). 569579.
16. 2014-Alamri MS; Mohamed A; Hussain S and Al-Ruquie IM. (2014). Berhi Dates Pits-Enriched Bread:
Effect on Dough Rheology, Bread Quality, and Shelf life. Italian Journal of Food Science. 26 (1): 62-73.
17. 2014- Alamri MS; Mohamed A and Hussain S. (2014). High Fiber Date-Pits Pudding: Formulation,
Processing, and Textural Properties. European Food Research and Technology. 239(5):755-763.
18. 2013- Hussain S*, Mohammed S. Alamri, Abdellatif A. Mohamed. (2013) Rheological, thermal and
textural properties of starch blends prepared from wheat and turkish bean starches. Food Science and
Technology Research 19 (6), 1141-1147.
19. 2013- Hussain S, Faqir Muhammad Anjum2, Mohammed Saleh Alamri1, Abdellatif A. Mohamed1,
Muhammad Nadeem. (2013) Functional flaxseed in baking. Quality Assurance and Safety of Crops &
Foods. 5(4):275-285.
20. 2013-Alamri MS, Mohamed AA, Hussain S and Almania AA. 2013. Alamri MS, Legume Starches and
Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties. Food Science and
Technology research. 19(3): 381-392.
21. 2013-Alamri MS, Mohamed AA, Hussain S. 2013. Effects of alkaline-soluble okra gum on rheological and
thermal properties of systems with wheat or corn starch. Food Hydrocolloids. 30:541-551.
22. 2013-AA Abdellatif, I Alruqaie, MS Alamri, Hussain S. (2013).Wheat gluten fractions: Hydrophobic,
surface, and thermal properties.Journal of Food, Agriculture & Environment 5 (3-4), 477-483.
23. 2013-MR Amjid, A Shehzad, S Hussain, MA Shabbir, MR Khan, M Shoaib. (2013). comprehensive
review on wheat flour dough rheology. Pakistan Journal of Food Sciences 23 (2), 105-123
24. 2012-Shahwar MK, El-Ghorab AH, Anjum FM, Butt MS, Hussain S and Nadeem M. 2012. Chemical
composition of coriander (Coriandrum sativum L.) seeds and leaves and characterization of its volatile and
nonvolatile extracts. International Journal of Food Properties. 15 (4):736-747.
25. 2012-Khan MR, Anjum FM, Pasha I, Shabbir MA, Hussain S and Nadeem M. 2012. Application of
enzyme-linked immunosorbent assay for the assessment of spring wheat quality. Food and Agricultural
Immunology. 23(1): 1-15
26. 2012-Hussain S, Anjum FM, Butt MS, Alamri MS and Shabbir MA. 2012. Development and evaluation of
nutritionally superior baked products containing flaxseed. Pakistan Journal of Nutrition. 11 (2): 160-165.
27. 2012-Hussain S, Anjum FM, Butt MS, Alamri MS and Khan MR. 2012. Biochemical and nutritional
evaluation of unleavened flat breads fortified with healthy flaxseed. International Journal of Agriculture
and Biology. 14(2):190-196.
28. 2012-Anjum FM, S. I. Bukhat, A. H. El-Ghorab, M. I. Khan, M. Nadeem, S. Hussain, M. S. Arshad
"Phytochemical characteristics of Date Palm (Phoenix dactylifera) fruit extracts" (2012) Pakistan Journal of
Food Science Vol:22 pp:117-127.
29. 2012- Amir, Rai Muhammad; Shabbir, Muhammad Asim; Khan, Moazzam Rafiq; Hussain,
Shahzad.Interesterification of fats and oils-A Review.22(3):143-153.
30. 2012-Anjum FM, Tufail S, Hussain S, Khan MI, Arshad MS and Nadeem M. 2012. Effect of
Bioprocesses on Phenolic Compounds, Phytic Acid and HCl Extractability of Minerals in Wheat Cultivars.
Food Science and Technology Research. 18 (4):555-562.
31. 2012-Alamri MS, Mohamed AA, Hussain S. 2012. Effect of okra gum on the pasting, thermal, and viscous
properties of rice and sorghum starches. Carbohydrate Polymers. 89:199-207.
32. 2012-Alamri MS, Mohamed AA, Hussain S and Xu J. 2012. Effect of okra extract on properties of wheat,
corn and rice starches. Journal of Food, Agriculture & Environment. 10(1):217-222.
33. 2011-Hussain S, Anjum FM and Alamri MS. 2011. Fortification of pan bread with healthy flaxseed.
Australian Journal of Basic and Applied Sciences. 5(11): 978-983.
34. 2011. Nadeem, Muhammad; Anjum, Faqir Muhammad; Hussain, Shahzad; Khan, Moazzam Rafiq;
Shabbir, Muhammad Asim. Assessment of the antioxidant activity and total phenolic contents of sunflower
hybrids. Pakistan journal of Food Sciences. (1-4):7-12.
35. 2010-Nadeem M., Anjum FM, Arshad MU, Hussain S. 2010. Chemical characteristics and antioxidant
activity of different sunflower hybrids and their utilization in bread. African Journal of Food Science.
4(10). 618-626 (2010).
36. 2010-Nadeem M, Anjum FM, Pasha I, Khan MR, Khan MI, Hussain S. 2010. Antimicrobial Peptides: A
new weapon to fight infections. Recent advances and future prospects - A Review. , International Journal of
Food Safety Nutrition & Public Health Technology, 2(1), 9-14.
37. 2012-Nadeem M, Anjum FM, Khan MI and Hussain S. 2012. Nutritional and therapeutic potential of
sunflower seeds- A Review" (2010) British Food Journal. 114(4):544-552.
38. 2010-Nadeem M, Anjum FM, Hussian S, Khan MR, Shahzad MF. 2010. Chemical Characteristics and
Antioxidant Activity of Seeds of Different Sunflower Hybrids (2010). Life Sience International Vol:4(1)
pp:1349-1355 (Journal)
39. 2010-Nadeem M, Anjum FM, Pasha I, Khan MR, Khan MI, Hussain S. 2010. Antimicrobial Peptides: A
new weapon to fight infections. Recent advances and future prospects" (2010) IJFSNPHT Vol:2(1) pp:9-14
(Journal).
40. 2010-Nadeem, Muahamad; Anjum, Faqir Muhammad; Amir, Rai Muhammad; Khan, Moazzam Rafiq;
Hussain, Shahzad; Javed, Muhammad Sameem; An overview of anti-nutritional factors in cereal grains
with special reference to wheat-A review. Pakistan Journal of Food Sciences. 20(1):54-61
41. 2010-Khan MR, Anjum FM, Hussain S and Nadeem M. 2010. A Review of Wheat Quality Assessment.
International Journal of BioSciences, Agriculture and Technology (IJBSAT). 2(2):12-20. (2010).
42. 2010-Khan MR, Anjum FM, Din A, Hussain S, Shabbir MA and Nadeem M. 2010. Immunochemical
characteristics of wheat proteins. Food and Agricultural Immunology. 21(4). 279-294.
43. 2010-El-Ghorab AH, Nauman M, Anjum FM, Hussain S and Nadeem M. 2010. A Comparative Study on
Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum
cyminum). Journal of Agricultural and Food Chemistry. 58 (14): 8231–8237.
44. Nadeem M, Anjum FM, Hussain S. 2009. Comparison of whole and dehulled seeds of
different sunflower hybrids for bread making characteristics. International Journal of
Food Safety Nutrition & Public Health Technology. 1(1): 1-5.
45. Hussain S, Anjum FM, Butt MS and Sheikh MA. 2009. Chemical compositions and
functional properties of flaxseed (Linum Usitatissimum) flours. Sarhad Journal of
Agriculture. 24(4): 649-653.
46. Anjum FM, Nadeem M and Hussain S. 2009. Comparison of whole and dehulled seeds
of different sunflower hybrids for bread making characteristics. International Journal of
Food Safety, Nutrition, Public Health and Technology (IJFSNPHT). 1(1):1-5. (2009).
47. Huma N, Anjum FM, Sehar S, Khan MI and Hussain S. 2008. Effect of soaking and
cooking on nutritional quality and safety of legumes. Nutrition and Food Science.38 (6)
:570-577.
48. Ahmad I, Anjum FM, Butt MS, Hussain S. 2008. Predictive modeling of spring wheat
varieties by cluster analysis. International Journal of Food Properties. 11:310-320.
49. Asghar A, Anjum FM, Butt MS, Tariq MW and Hussain S. 2007. Rheological and
storage study of hydrophilic gums on the quality of frozen dough pizza. Food Science
and Technology Research. 13 (2): 96-102.
50. Anjum FM and Hussain S. 2007. Flaxseed (Linseed) a valuable grain: a review. Food
Australia, 59(12): 597-601.
51. Hussain S, Anjum FM, Butt MS, Asghar A. 2006. Physical and Sensoric Attributes of
Flaxseed Flour Supplemented Cookies. Turkish Journal of Biology. 30:87-92.
52. Anjum FM, Butt MS, Hussain S and Abrar M. 2006. Functional properties of soy hulls
supplemented wheat flour. Nutrition and Food Science.36 (2):82-89.
53. Anjum FM, Rauf M and Hussain S. 2006. Preparation and evaluation of low calorific
fiber rich cakes by wheat bran supplementation. Nutrition and Food Science.36 (6):438444.
54. Anjum FM, Sultan A, Pasha I, Hussain S, Asghar A and Khan MR.2006. Effect of
interchanging starch and protein (gluten) fractions of two wheat varieties in the
Rheological and bread making quality. Pakistan Journal of Food Science.16 (1-4):15-23.
55. Asghar A, Anjum FM, Butt MS and Hussain S. 2006. Shelf Life and Stability Study of
frozen dough bread by the Use of Different Hydrophillic Gums. International Journal of
Food Engineering, 2(3):1-15.
56. Asghar A, Anjum FM, Butt MS and Hussain S. 2006. Functionality of different
surfactants and ingredients in frozen dough (A review).Turk. J. Biol., 30:243-50.
57. Anjum FM, Zulifiqar A, Asghar A and Hussain S. 2006. Use of iron as fortificant in
whole-wheat flour and in leavened flat breads in developing countries (a review). Current
Nutrition and Food Science, 2:409-413.
58. Anjum FM, Hussain S and Tariq MT.2005. Effect of soy flour supplementation on
mineral and phytate contents of unleavened flat bread (chapattis)" (2005) Nutrition and
Food Science.35(3):163-168.
59. Asghar A, Anjum FM, Ahmed A, Hussain S, Ashraf M and Tariq MW.2005. Effect
of polyols on quality and acceptability of frozen dough bread. Pakistan Journal of Food
Sciences, 15(3-4):05-09.
60. Asghar A, Anjum FM, Tariq MW and Hussain S. 2005. Effect of carboxy methyl
cellulose and gum arabic on the stability of frozen dough for bakery broducts. Turkish
Journal of Biology, 29: 237-241.
61. Afzal B, Anjum FM, Hussain S and Asghar A. 2005. Effect of different improvers on the
Rheological properties of selected wheat cultivars. Pakistan Journal of Food Science .5(34):5-10.
62. Anjum FM, Khan MR, Hussain S and Tariq MT.2004. Preparation and evaluation of low
calorific biscuits from composite flours containing wheat barn. Pakistan Journal of Food
Science. 14(1-2):31-34.
63.
64. Effect of Interchanging starch and protein (gluten) fractions of two wheat varieties on the rheological and
bread making quality. Pakistan Journal of Food Sciences, 16 (1-4):15-23.
RESEARCH ARTICLE PRESENTED IN SEMINARS/WORKSHOPS
 Therapy with Chapatti (Unleavened flat bread). ICC. Madrid, Spain

Biochemical and Functional properties of flaxseed flour, 17 All Pakistan Food Science
Conference, Pakistan.
NEWSPAPER ARTICLES
1.
2.
3.
4.
It’s all in the grain [Daily Dawn, 18th Feb, 2007]
Curing the natural way [ Daily The Nation, 2nd April, 2006]
The sweet treatment [Daily Dawn, Sunday Magazine, 14th May, 2006]
Marketing of farm produce faulty [Daily Dawn, Economic and business review,14th August,2006]
INTERNATIONAL COURSES
 Sensory Evaluation of Food, FScN 5481 (University of Minnesota, 2008).
 Participated in University of Minnesota training for lab safety and for testing using human subjects.
SEMINARS/WORKSHOPS ATTENDED
International
 Application of Nanotechnology in Food research and industry (University of Minnesota, 2008).
National
 Challenges to Food Industry in the WTO scenario (NIFSAT, UAF)
 Emerging Trends in Food Science and Nutrition (NIFSAT, UAF)
 International workshop on extrusion technology (NIFSAT, UAF)
 Cold chain infrastructure development and trade potential in Pakistan (Lahore Chamber of
commerce, Lahore)
 Milk pasteurization (NIFSAT, UAF)
INTERNSHIP
Training experience in raw milk, milk products and juice processing at CDL Foods Limited (Haleeb
Foods Limited, 2002)
SHORT COURSES
 Sensory Evaluation of Food Quality (Food Science and Nutrition, University of Minnesota, USA, 2008)
 Use of Nuclear Radiations in Agricultural Research (Nuclear Institute of Agriculture and Biology,
Faisalabad, Pakistan, 2007)
 Civil defense training course (Civil Defense Department, Faisalabad, 2004)
 Fruits and vegetables preservation (Division of Education and Extension, U.A.F, 2003)
CONTRIBUTION IN PROJECTS
1. Developed a research proposal for comparing the following measurements between people with high
polyphenols intake and people with low polyphenols intake
o
Perceived astringency
o
Amount of proline-rich proteins in their saliva
o
Amount of polyphenols in their saliva
2
3
4
Conducted an experiment to measure the perceived astringency of a tannin solution and to relate the
intensity of this astringency to the subjects' dietary intake of polyphenols (University of Minnesota, USA).
Worked in the project entitled “Iron fortification of whole-wheat flour through small scale grinders”
(NIFSAT).
Worked in the project entitled “Evaluation of Milk quality supplied in the Lahore city” (SWOG, NIFSAT,
SMEDA, PCSIR & NESTLE).