Adulteration in Milk, Milk adulteration, Milk adulterant

Detection of Adulteration in Milk and Milk Products

1. FOOD ADULTERATION#

INTRODUCTION#





Pure Product+ Adulterant = Adulterated Product
(Not allowed by legal or above to allowed %).

In the Whole world approx - 57% People (32% children
and 25 % adult) have disease due to adulteration &
Contamination of foods.
 Manually Adulterated foods – 22 %
 Contaminated food (Micro & Chemical
Contamination – including Pesticides & Metals) –
18%
 Expired Items – 12 %
 Natural occurring toxic substances- 5%

Total Disease % = 57 due to

Adulteration & Contamination.

2. An adulterant is a substance found within other
substances (e.g. food, beverages, Milk), although not
allowed for legal or other reasons. The addition of
adulterants is called adulteration. An adulterant is
distinct from food additives (more than legal limit food
additive is also hazardous). The term "contamination"
is usually used for the inclusion of unwanted
substances due to accident or negligence rather than
intent.
Adulterants added manually to reduce the amount of
expensive product.

Deliberate addition of toxic adulterants to food or
other products for human consumption is poisoning.

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Chapter -1

Adulteration of Milk #

Detection Synthetic Milk & Protein in Milk and Their
Health Effect #
 Synthetic milk has a bitter after taste, gives a soapy feeling on rubbing between the
fingers and turns yellowish on heating.
 The milk can easily be tested by Urease strips (available in the Medical stores)
because Synthetic milk is devoid of protein.

3. Adulteration Check kit for Urea in Milk

Source / Purpose of Adulteration: Urea is used as
synthetic protein, easily available on Agricultural
store as a fertilizer/protein is calculated by % of
Nitrogen present in milk, due to the presence of
Nitrogen of Urea, on analysis milk given higher value
than actual value, that’s why milk supplier mix urea.



Loss/Health Effect: Failure of Kidney, Damage Heart
and Liver.

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Detection of Formalin in Milk #

4. Formalin in Milk

 Take 10 ml of milk in a tests tube and add 5 ml of concentrated sulphuric
acid from the sides of the wall without shaking.
 If a violet or blue ring appears at the intersection of two layers then it
shows presence of formalin.

Adulterant / Purpose of Adulteration:
Formalin chemical available at chemical supplier for the purpose of preservation
of dead materials/ Formalin enhances the life of milk and thus is added for
preservation purpose.

Loss/Health Effect: Irritation and cancer.

5. Left- Preservation, Right- Analysis of Formalin

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Detection of Vegetable oil (Vanaspati) in Milk #

6.  Take 3 ml of milk in a test tube.
 Add 10 drops of hydrochloric acid. Mix up one
teaspoonful of sugar.
 After 5 minutes, examine the mixture.
 The red colouration indicates the presence of
Vegetable oil in the milk.

Loss/Health Effect: Monetary loss, elevate cholestrol, diabetes and coronary
ailments.

Source/ Purpose of Adulteration:Vegetable oil / Decrease the
Manufacturing cost and increase fat %.
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Detection of Urea in Milk #

 Take a full teaspoon of milk in a test tube.
 Add ½ teaspoon of soybean or arhar /Pigeon pea
(Cajanus cajan) powder.
 Mix up the contents thoroughly by shaking the
test tube.
 After 5 minutes, dip a red litmus paper in it.
Remove the paper after 30 seconds.
 A change in colour from red to blue indicates the
presence of urea in milk.

7. Source / Purpose of Adulteration: Urea is easily available on Agricultural store
as a fertilizer/ The Protein content is calculated by converting Nitrogen present
in a milk. Urea being a rich source of Nitrogen is generally used to increase
protein content in the milk. On testing protein coming from Urea will make a
milk look as it contains lot of proteins.

Loss/Health Effect: Failure of Kidney, Damage Heart
and Liver

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Detection of Added Starch in Milk #

 Take full tea spoon (2 ml) milk in test tube.
 Add 2-5 drops of Iodine tincture or Iodine
solution.
 Within few second formation of blue color
indicates the presence of added starch in milk.
 The solution of iodine is easily available in the
medical stores.

8. Source / Purpose of Adulteration: Starch is easily
available at departmental store / Increase the
Thickness of Milk and give Pseudo filling of higher
quality milk.

Loss/Health Effect: Dental caries, Excessive intakes
may displace nutrients and contribute to Obesity.
Monetary loss.

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Detection of Excess Water an adulterant in Milk #


 One drop of milk putting an upper portion of
polished slanting surface.
 A drop of pure milk flows slowly and leaving a
white trail behind it.
 Whereas milk adulterated with water will flow
immediately without leaving a mark or light mark.
Source/ Purpose of Adulteration: Tap Water(may be
contaminated) / To Increase the volume of Milk.

Loss/Health Effect: Monetary loss, Contamination with
water

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10. Detection of Mashed Potatoes and Other starches in
Desi Ghee #

Mashed Potato

 The presence of mashed potatoes and sweet
potatoes in a sample of ghee can easily be
detected by adding a few drops of Iodine,
 which is brownish in colour turns to blue if
mashed potatoes/sweet potatoes/other starches
are present.
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Detection of Blotting paper in Rabri #
 Take a teaspoon of rabri in a test tube. Add 3 ml
of hydrochloric acid and 3 ml of distilled water.

11.  Stir the content with a glass rod. Remove the rod
and examine.
 Presence of fine fibres to the glass rod will
indicate the presence of blotting paper in rabri.

blotting paper as adulterant in Rabri

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Detection of Vegetable oil in Sweet Curd #

 Take 1 teaspoon full of curd in a test tube.
 Add 10 drops of hydrochloric acid. Mix up the
contents shaking the test tube gently.
 After 5 minutes, examine the mixture. The red
colouration indicates the presence of vanaspati in
the curd.

12. Red- positive Negative
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Detection of Vanaspathy or Margarine in Desi Ghee
and Butter #
 Take about one tea spoon full of melted sample of
Ghee with equal quantity of concentrated
Hydrochloric acid in a stoppered test tube and
add to it a pinch of sugar.
 Shake for one minute and let it for five minutes.
Appearance of crimson colour in lower (acid) of
Vanaspati or Margarine.
 The test is specific for seasame oil which is
compulsorily added to Vanaspati and Mrgarine.
Some coal tar colours also give a positive test.
 If the test is positive i.e. red colour develops only
by adding strong Hydrochloric acid (without
adding crystals of sugar) then the sample is
adulterated with coal tar dye.

13.  If the crimson or red colour develops after adding
and shaking with sugar, then alone Vanaspati or
Margarine is present.
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Detection Coal Tar Dye in Ghee, Cheese, Khoa,
Condensed milk & Powder #
 Add 5 ml of dil. H2SO4 or concentrated HCL to
one teaspoon full of melted sample in a test
tube. Shake well.
 Pink colour (in case of H2SO4) or crimson colour (in
case of HCl) indicates coal tar dyes.
 If HCl does not give colour dilute it with water to
get the colour.

Coal Tar Dye

Adulterant / Purpose of Adulteration: Coal tar Dye easily available at department store / Color make the
product attractive and look like Pure product.

Loss/Health Effect: Brain Disorder and cancer.


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Chapter - 2 #

Adulteration In Honey #

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14. Chapter - 3 #
Adulteration In Spices #

Adulterant of Black Pepper

 Papaya seeds
 Mineral oil coated black pepper
Detection of Papaya seeds in Black pepper:
Experiment No- 1 of 1

 Papaya seeds can be easily separated
out from black pepper as they are
shrunken, Ovel in shape and greenish
brown or brownish black in color.
Detection of Light black pepper and papaya
seeds in Black pepper: Experiment No - 1 of
2

 Float the sample of black pepper in
alcohol (rectified spirit)
 The black pepper berries while the
papaya seeds and light black pepper
floats on surface of alcohol.
 take some berries from alcohol and
press them within the fingers, light
berries will break easily while black
pepper need more mechanical power to
break.