DETECTION OF ADULTRATION IN MILK PRODUCT 1.pptx

This ppt is a Ahds Module

1. Welcome

2. DETECTION OF ADULTRATION IN MILK PRODUCT

3. 01 Introduction 03 Methods of adultration In milk product 02 Definations 04 Referance Content:

4. Adulteration in food products has reach an alarming stage. Milk fat, being the costliest, is mostly falling prey to adulteration by the unscrupulous elements. It is being added or replaced with cheaper oils and fats. Earlier, gh ee used to be adulterated with foreign oils and fats and accordingly several methods were developed for detection of adulteration in ghee. Introduction:-

5. Adultration :- 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. Adultrants:- Is a substance which act as a contaminant when combined with other substances.

6. DETECTION OF ADULTERATION OF :- 1) K HOA 2 ) BUTTER 3) ICE CREAM Detection of Adultration in Milk Product

7. DETECTION OF ADULTERATION OF KHOA 01

8. Relevant information: Khoa is often adulterated with wheat or rice flour (starch). I odine method is used its detection. Iodine solution gives intense blue colour with starch due to formation of an unstable complex starch iodine compound. Materials: 1) khoa 2) 1% iodine solution 3) starch 4) water

9. Apparatus i) Test tube ii) Test tube holder iii) Gas burner iv) Physical balance

10. Procedure: Mix about 5 gm of khoa in 15 ml water. Take about 3 gm of the mixed solution test tube. Boil the content over a burner. Cool and add one drop of 1%iodine solution observe the colour. Presence of starch as adulterant in khoa gives blue colour with iodine solution

11. 02 DETECTION OF ADULTERATION OF BUTTER

12. Relevant information: Detection of adulteration of vanaspati in butter. Butter is adulterated with Mutton, fat, beef, and oils, potato pulp starch, jaggery, soft paraffins, vegetable oil, hydrogenated fat and margarine. Material required: i) Butter ii) Vanaspati / Margarine iii) Alcoholic HCL iv) Table of furfural or liquid Apparatus: i) Test tube ii) Test tube holder

13. Procedure: T ake one chemical tablet in clean and dry tube. Pour about 10 drops of alcoholic hydrochloric acid. Shake test tube circular motion until uniform suspension is obtained. Small quantity of butter/ghee to be tested is taken in table spoon and melted. About 5 to 10 drops of sample is poured in the about test tube.

14. The tube is shaken vigorously in circular motion for about 2 to 3 minutes. Keep the contents of the tube as such for few minutes until separate layers are found. If a perceptible pink colour appears on lower acid level, the sample is adulterated with vanaspati .

15. 03 DETECTION OF ADULTERATION OF ICE CREAM

16. Relevant information: Ice-cream generally adulterated with bloating paper of cellulose Material required: 1) filter paper ii) ice-cream in ice-cream milk Apparatus: i) funnel ii) funnel stand in Beaker

17. Procedure: The sample of ice-cream should be allowed to melt at room temperature completely. Insert the filter paper in funnel and keep the funnel on the stand Pour the melted ice-cream in the funnel. After complete filtration.

18. Observe the content on the surface of the filter in the fuel Weight the contents of the filter paper.

19. REFERENCE 1) https://vikaspedia.in/health/health-campaigns/beware-of-adulteration/adulteration-in-milk-and-milk-products 2) https://foodsafetyhelpline.com/fssai-shares-the-testing-methods-for-adulteration-in-milk-milk-products 3) AHDS-353 Practical manual

20. THANKS