Synthetic milk

Synthetic milk is the chemically produced milk that differs from the animal milk. It is manufactured by mixing the predefined and calculated amount of urea, caustic soda, refined oil and common detergents. The purpose of adding the detergents is to aid in the emulsification of the solution and giving a frothy appearance. The milk looks almost similar to the regular milk in all respects. The differentiating factors would taste and the nutritional elements.

1. SYNTHETIC MILK SUBMITTED BY:- SUBMITTED TO:- Sumit Bansal Dr. Alka Sharma 14083911 B.TECH(FINAL YEAR)

2. What is Synthetic Milk ? SYNTHETIC MILK is not milk but it is entirely a different component with a high degree of adulteration to increase the volume of milk and thereby the profit. Generally it is a mixture of water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea.

3. PHYSICAL DIFFERENCES IN MILK & SYNTHETIC MILK PROPERTIES SYNTHETIC MILK NATURAL MILK PHYSICAL COLOR WHITE WHITE ODOUR When freshly prepared, the mixture has a soapy smell Not distinctive TASTE BITTER PALATABLE DENSITY 1.25-1.35 1.25-1.35 STORAGE TURNS YELLOWISH AFTER SOME TIME CURDLING BUT NO CHANGE IN COLOUR TEXTURE Give soapy feel when rubbed NO BOILING BECOMES YELLOW NO CHANGE

4. CHEMICAL PROPERTIES OF NATURAL & SYNTHETIC MILK PROPERTIES SYNTHETIC MILK NATURAL MILK FAT 4.5% 4.5% PH HIGHLY ALKALINE SLIGHTLY ALKALINE UREA TEST INTENSE YELLOW COLOUR FAINT YELLOW COLOUR UREA CONCENTRATION 14mg/ml 0.2-0.7mg/ml SUGAR TEST POSITIVE NEGATIVE NEUTRALIZERS TEST POSITIVE NEGATIVE

5. Harmful effects Food poisoning Tissue damage Protein destruction Heart problem Cancer Death

6. Production of synthetic milk Vegetable refined oil whose butyro-refractometer reading is less than 42 is taken in a wide mouthed container along with a suitable emulsifier and thoroughly mixed so that the entire content is made in to a thick white paste. After this is achieved, water is slowly added to the paste until the density of the liquid is similar to that of milk. Then it is added with urea or sodium sulphate or glucose or maltose or sometimes any one of the commonly available fertilizers is added. These substances are usually dissolved in hot water and then added to the seemingly milk like solution.

7. INGREDIENTS CALACULATION The ingredients that go in to the making of synthetic milk are calculated in such a way that the fat and SNF percentage is similar to mixed milk. Hence it easily passes the platform tests carried out at the village level dairy co-operative society (fat and lactometer reading etc.) but from the health point of view of the consumers, it is highly dangerous. The taste is highly objectionable.

8. Test to check if milk is adulterated or artificial ? Water  – The presence of water can be detected by putting a drop of milk on a polished slanting surface. The drop of pure milk flows slowly leaving a white trail behind it, whereas milk adulterated with water will flow immediately without leaving a mark. Starch  – Add a few drops of Iodine solution to few ml of milk. If the mixture forms blue colour, it’s a indication that milk is adulterated with Starch.

9. Urea  – Take a teaspoon of milk in a test tube. Add half teaspoon of soybean or arhar powder. Mix up the contents throughly by shaking the test tube. After 5 mins , dip a red litmus paper after half a minute. A change in colour from red to blue indicates the presence of Urea in milk. Detergent  – Shake 5-10 ml of sample with an equal amount of water. Formation of lather indicates the presence of detergent. Synthetic Milk  – Synthetic milk has a bitter taste, gives a soapy feeling on rubbing between the fingers and turns yellowish on heating.

10. IDEAS FOR MILK TEST 1. The natural milk will have a sweeter taste that is unique to milk. Synthetic milk tastes a little bitter.  2. Natural milk has a pH value of around 6.8 which is slightly on the acidic side of neutrality. Synthetic milk is highly alkaline with a pH value of over 10.

11. 3. You can check it by rubbing it between your fingers. Synthetic milk should give you a soapy feeling because of the presence of detergents. 4. Natural milk stays white even on boiling, while the synthetic milk turns slightly yellow.  5. Storage could be an easy identifier. Synthetic milk gets yellowish on storage while natural milk remains white.