Adulteration in milk and its detection

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1. WELCOME

2. K. K. WAGH COLLEGE OF AGRICULTURE NASHIK.03 Presentation Topic ADULTERATION IN MILK AND ITS DETECTION PRESENTED BY Deshmukh Tushar Shivaji ( AKN-2014/25) GUIDED BY DR. K. D. More Assistant Professor Deparment Of Animal Science And Dairy Science

3. CONTENTS INTRODUCTION PROBLEMS IN INDIA FACTORS ENCOURAGE THE ADULTERATION IN MILK SUGGESTIONS TO CHECK ADULTERATION COMMON ADULTERANTS OF MILK EFFECT OF ADULTERANTS ON PROPERTIES AND COMPOSITION OF MILK DETECTION OF ADDED WATER

4. DETECTION OF ADDED SKIM MILK DETECTION OF STARCH DETECTION CANESUGAR DETECTION OF GELATIN DETECTION OF COLOSTRUM DETECTION OF BUFFALO MILK ADDED IN TO COW MILK DETECTION OF UREA IN MILK DETECTION OF DETERGENTS IN MILK HOUSEHOLD METHOD TO DETECT ADULTERATION IN MILK

5. INTRODUCTION Milk is a valuable food for both children & adults It is considered as the most nearly perfect food It’s nutrient content increases it’s value The addition of forbidden substances to food & infact adulteration invariability refers to the addition of water to milk 65% of milk adulterated in Maharashtra. 68% of milk adulterated in INDIA.

6. DEFINITION “Addition of cheaper & resembling substances to milk or removal of one or more valuable constituents (like fat ) in order to make an extra profit is called adulteration in milk .’’ ADULTERANT- Is a substance which act as a contaminant when combined with other substances . ADULTERATION-

7. FACTORS ENCOURAGE THE ADULTRERATION IN MILK LOW LEGAL STANDERD- CONSTITUENT COW MILK BUFFALO MILK % FAT 3.5 6.5 % S.N.F 8.5 9.0 TABLE : AS MADE BY MAHARASHTRA GOVERMENT HIGH DEMAND WITH LOW PRODUCTION BAD INTENTION PHYSICAL PROPERTIES OF MILK LACK OF TRANSPORT FACILITY SELLING BUFFALO MILK AS COW MILK

8. SUGGESTION TO CHECK ADULTERATION Legal standards should be raised. Nationalization of dairying. Establishment of Dairy co-operative societies. Reasonable price to the milk producers. Increase in milk production. Hard punishment to those who make adulteration. Increase in transport facilities particularly in remote rural areas.

9. COMMON ADULTERANTS OF MILK Water Separated milk Separated milk and water Starch Cane sugar Egg white Condensed milk Separated milk powder and water

10. Glucose Colouring agent Colostrum Common salt Sodium bicarbonate Addition of buffalo milk into cow milk Urea Detergents Blotting paper

11. EFFECT OF ADULTERANTS ON PROPERTIES AND COMPOSITION OF MILK NATURE OF ADULTERATION EFFECT ON FAT PERCENT LACTOMETER READING S.N.F. PERCENT Addition of water Lower Lower Lower Removal of fat Lower Higher Higher Addition of skim milk Lower Higher Higher Addition of water and starch Lower Normal Normal Addition of water and urea Lower Normal Normal

12. DETECTION OF ADDED WATER By specific gravity- S.G of milk is determined at 20 ˚c or15.55˚c using lactometer. C.L.R of cows milk varies from 28 - 30 & that of buffalo milk 30-32. C.L.R. should not be less than 28 for cow milk and not less than 30 for Buffalo milk . C.L.R of a cow milk sample is less than 28 , it indicates added water in milk sample.

13. Since there is not much difference in the lactose contents of cow and buffalo milk, watering in milk can also be detected by determining the lactose content of milk. This method was given by N.K.GHOSE in 1941. Lactose test -

14. DETECTION OF STARCH Take 2ml of milk sample in test tube. Place the test tube in a water bath for 2-3 minutes. Removal the test tube from water bath and add few drops of iodine solution and mix. If deep blue colour appears, it indicates the presence of starch in the sample.

15. DETECTION OF CANE SUGAR Take 10ml milk in test tube. Add 0.1 gm resorcinol powder and mix the content thoroughly. Place the tube in boiling water bath for 5 min. and observe the colour . Observe if there is any development of red colour . Development of red colour indicates that cane sugar is added in milk.

16. DETECTION OF ADDED SEPARATED MILK : Solids not fat content of separated or skimmed milk is almost similar to that of normal milk . When separated milk or skimmed milk is added to genuine milk it raises the solid not fat content of the milk . If solid not fat content of a milk sample is higher than that of the genuine milk, it indicates added skimmed or separated milk .

17. DETECTION OF GELATIN Take 10ml of milk sample in a beaker . Add 10ml of acidic mercuric nitrate solution and 20ml of water . Mix properly and filter . If the filtrate is opaque , it indicates the presence of gelation . Appearance of yellow precipitate after addition of saturated aquous solution of picric acid in the filtrate confirms the presence of gelatin .

18. Colostrum bears a special property to coagulate on heating . If a fresh milk sample coagulates on heating , it indicates the presence of colostrum in the milk sample . DETECTION OF COLOSTRUM

19. DETECTION OF BUFFALO MILK ADDED IN TO COW MILK Take1 drop of milk sample on a clean slide . Add 1 drop of Hansa serum to it add mix with a glass rod . If milk clots whith in a minute it indicates the presence of buffalo milk . No clotting occurs if it is cow milk .

20. DETECTION OF UREA IN MILK Take 2ml of milk sample in a test tube . Add 2 ml of a di-methyl amino benjaldehyde solution (60ml alcohol + 40ml distilled water + 1.6 gm of di-methyl amino benjaldehyde + 10 ml HCl). Place the test tube in hot water bath for few minutes . Development of yellow colour indicates added urea in milk .

21. DETECTION OF DETERGENTS Take 2-5ml each of a suspect and sample and pure milk in separate test tubes . Add 7.5ml of ethanol to each to precipitate the protein . Filter through Whatman No.1 filter paper . Collect 2ml of filtrate from each in the separate test tubes and add 2ml of methylene blue solution (25mg/100ml of water) to each and mix well . Add 4ml of chloroform to each and mix well . Allow the chloroform layer to separate.

22. Compare the colour of methylene blue in the chloroform layer extracted from a suspect sample with that from a pure milk sample . Appearance of more intense blue colour of chloroform layer in the suspect sample compared with that in the pure milk sample indicates the presence of detergents .

23. HOUSEHOLD METHODS TO DETECT ADULTERATION IN MILK MAKING KHOA/MAWA PLACING A DROP OF MILK ON NAIL POURING A FEW DROPS OF MILK ONTO THE EARTH DIPPING FINGERS INTO THE MILK STRANINING THE MILK TASTING THE MILK

24. CONCLUSION

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