Int.J.Curr.Microbiol.App.

Sci (2017) 6(12): 3303-3310

International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 6 Number 12 (2017) pp. 3303-3310
Journal homepage: http://www.ijcmas.com

Original Research Article https://doi.org/10.20546/ijcmas.2017.612.384

A Study on Detection of Adulteration in Milk Samples from

Different Regions of Thuraiyur District in Tamil Nadu, India

N. Brindha*, P. Chitra, R. Janarthanan and A. Murali

Department of Veterinary and Animal science, Tamil Nadu Agricultural University,

Coimbatore, Tamil Nadu, India
*Corresponding author

ABSTRACT

Milk has been recognized as an almost complete food for man and it act as a source of
essential nutrients like carbohydrate, protein, fat, vitamins and minerals. Milk is required
for promoting growth and maintenance of health. It can however also serve as a vehicle for
the transmission of chemicals and other impurities. The study was carried out keeping
view on adulteration of milk with various additives to increase its marketability. This study
Keywords explain in detail about the hygienic status of cooperative societies, local vendor and private
sector packed milk, samples are collected in and around Thuraiyur district of Tamil Nadu,
Adulteration, Milk India and tested for determination of adulteration. Qualitative analyses were carried out on
sample, Hygienic 30 samples collected from this three sectors analyzed by using standard adulterant kit
quality milk. purchased from private dealer, Thuraiyur, Tamil Nadu, India. Following are the significant
Article Info observations of the study reveals cooperative societies show neutralizer 13%, Sodium
chloride 16%, Acidity and Heat stability 23%, Mastitis 20%; Local vendor show
Accepted: neutralizer 10%, sodium chloride 13%, Acidity and Heat stability 40% and Mastitis 23%;
26 October 2017 private sector milk shows only 3% for Sodium chloride. All percentage values are shows
Available Online: presence of adulterant. Due to rules laid by FSSAI, most of branded milk company follows
10 December 2017 standards for producing hygienic and good quality of milk. The finding of this study
highlight’s that majority of milk samples were adulterated with commonly using
adulterants and preservatives which has both economic and public health importance.
Hence, there is urgent need for creating awareness among the consumers and local milk
vendors and cooperative societies about unethical malpractices in milk supplying chain
which may cause health hazards to consumers.

Introduction
Milk is an important source of nutrient added to increase the shelf life of milk. Next
required for growth in infants and children to egg, milk has high biological value.
and for maintenance of health in adults. Milk Adulteration in milk is considered to reduce
is a perfect food, readily digested and the quality and to increase the quantity of
absorbed. It is a sole natural food for infants milk. Adulterants are mainly added to
and children. But these days it is being increase the shelf life of milk. When
adulterated with harmful substances which consumers buy milk they have the right to
enhance its quantity and characteristics but assume that it will be pure and unadulterated.
reduces its quality. Adulterants are mainly But, unfortunately, this is not always the case.

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It is sad to note that most Indians are resigned powder, but impure water is the highest
to drinking milk diluted with water which not contaminant.
only reduces the nutritious value of the
beverage but also poses risk to health. According to National Survey on Milk
Adulteration conducted by FSSAI (India) in
Normally, the adulteration in food is done 2011, water is the most common adulterant
either for financial gain or lack of proper followed by detergent in milk. Of these 16.7
hygienic conditions of processing, storing, % were packet or branded milk and rest were
transportation and marketing. This ultimately loose milk samples from dairies. In the urban
leads to the stage that the consumer is either areas, 68.9 % milk was found to be
cheated or becomes victim of diseases. Such adulterated with water, detergent, urea and
types of adulteration are quite common in skim milk powder. In India, 88% milk was
developing countries. It is equally important found to be adulterated.
for the consumer to know the common
adulterants and their effects on health. Milk is Materials and Methods
produced throughout the year. However, milk
production is greatly reduced during summer Survey method
months due to heat stress and scarcity of
fodder. Milk is transported from point of The local milk vendors, cooperative societies,
production to cities mainly through packed milk from private sector were chosen
middlemen. Such milk is watered/ skimmed via random sampling method. 30 samples
to increase profit. To maintain its from these three sectors were collected in a
composition, materials like starch, flour, urea, sterilized container and subjected to
cane sugar and vegetable oil are added as laboratory techniques to determine the
adulterants. Milk dealers may either dilute the adulterants present in milk sample.
milk or extract valuable components and there
after add cheap substances to maintain its Study design
compositional parameters. These substances
include starch, urea, preservatives like Random sampling Design.
formalin, hydrogen peroxide, boric acid and
various antibiotics. Urea is added for Sample size
whitening of milk and only few grams of urea
are enough to bring milk in its original state. 30 unpasteurized milk samples were collected
Hydrogen peroxide is used as preservative from 3 different sectors (Milk vendor,
usually in summer season when Cooperative societies and packet milk from
environmental temperature is very high. This private sector) located in and around
unethical activity is usually adapted to Thuraiyur district, Tamil Nadu. Samples were
prevent the financial losses due to the kept in a sterilized container and stored in a
spoilage of milk during its transportation and refrigerator, later which were analyzed for
sale. According to Basic Animal husbandry adulteration properties which includes water,
Statistics (2015-16) stated that the milk urea, starch, detergent test etc.,
production for 2015-16 is 155.3 million
tonnes. A national survey in India has Test
revealed that almost 70% of the milk sold and
consumed in India is adulterated by MAT (Milk Adulteration Testing kit)
contaminants such as detergent and skim milk consisting of reagent bottles for qualitative

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detection of individual adulterants were Detection of urea

purchased from private company and was
used for determining the extent of adulterants Reagent: urea reagent (UR-1)
like urea, starch, neutralizer, detergent, sugar,
glucose-dextrose, sodium chloride, acidity Urea is generally added in the preparation of
and heat stability, hydrogen peroxide, synthetic milk to raise the SNF value.
mastitis, formalin, maltodextrin, nitrate-
nitrogen. 2 ml of milk sample in a test tube with
addition of 2ml of (UR-1) turns distinct
Detection of common adulterants yellow in colour, then the given sample of
milk having urea become confirmed.
Small adulteration kit used for analysis of
different adulterants in milk samples such as Control, normal milk may show a faint yellow
urea, starch, neutralizers, detergent, sugar, colour due to presence of natural urea.
mastitis, hydrogenperoxide, formaldehyde,
maltodextrin, nitrate nitrogen, glucose, acidity Detection of salt
and heat stability, sodium chloride.
Reagent: sodium chloride (SC-1), sodium
Detection of starch chloride (SC-2),

Reagent: Starch reagent (ST-1) Addition of salt in milk is mainly resorted to

with the aim of increasing the corrected
Addition of starch increases the SNF content
lactometer reading. 2 ml of milk sample in a
of milk. Wheat flour, arrowroot, rice flour,
test tube was added with 2 to 3 drops of (SC-
etc., can also be added for increasing the SNF
1).
content. 3 ml milk was taken in a test tube and
boiled thoroughly. The milk was cooled to
1 ml of (SC-2) was added to milk. If the
room temperature. 2 to 3 drops of (ST-1) was
contents of the test tube turn yellow in colour
added. Change of colour to blue indicates that
indicates the salt.
the milk is adulterated with starch.
Detection of detergents in milk
Detection of glucose
Reagent: Glucose reagent-1 (G-1), Glucose Reagent: Detergent reagent (DT-1)
reagent-2 (G-2)
5 ml of milk in test tube was added with 5ml
Poor quality glucose is sometimes added to of (DT-1). Normal milk use a pale grey is
milk to increase the lactometer reading. purple color a dark color indicate the presence
of detergents of (abnormal milk with increase
One ml of milk in a test tube was taken and 1 alkalinity in a milk)
ml (G-1) was added and mixed thoroughly.
The test tube in a boiling water bath was kept Detection of neutralizers
for 3 min and then cooled for 2 min by
immersing it in tap water without disturbance. Reagent: Neutralizer reagent -1(Nt-1)
1 ml of (G-2) was added and shacked. When
the change of colour to blue is visible, then 5ml milk sample in a test tube was taken; 4
presence of glucose in the milk sample is drops of neutralizer reagent-1 was added and
confirmed.

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mixed. Red color or deep rose red color Normal milk gives a yellow color. Milk from
indicates the presence of neutralizers in milk. infected udders gives a green color

Detection of sugar Detection of formaldehyde

Reagent 1. sugar reagent -1 (s-1), 2. sugar Reagent: formaldehyde reagent (FR-1),

reagent-2 (s-2) formaldehyde reagent (FR-2)

5ml of milk samples in a test tube was taken; 5ml of milk sample in a test tube was taken
2 ml of sugar reagent-1 (s-1) and 4 drops of and 2 drop of formaldehyde reagent-1 was
sugar reagent-2 (s-2) were added. The added and mixed. Then 1ml of formaldehyde
contents in tube were placed in boiling water reagent-2 was added very slowly and
both for 2 min, a red color indicates the carefully along the side of the test tube a
present of sugar in milk violet color ring at the junction of the milk
and reagent indicates the presence of
Detection of acidity and heat stability formaldehyde in milk. Normal milk gives a
light brown color ring at the junction.
Reagent: acidity reagent (A-1)
Detection of maltodextrin
2ml of milk sample in a test tube was taken
and 2ml of acidity reagent (a1) was added and Reagent: maltodextrin reagent (MD-1),
mixed well. The color of the mixture and maltodextrin reagent (MD-2).
presence of any flakes or clots were noted.
The present of flakes of clots indicate a 10 ml of milk in a test tube was added with
positive result of acidity in milk. Milk 1ml of maltodextrin reagent 1 and boiled for
showing positive result is not suitable and not few min., cooled and filtered. To a 5ml of
considered for the manufacture of evaporated filtrate, 2-3 drop of maltodextrin reagent 2
milk. The percentage of acidity with respect was added and mixed well. A brown color
to size of the flask and color is approximately indicates the presence of maltodextrin in milk
as follows and normal milk gives a golden yellow color.
Detection of hydrogen peroxide
Detection of nitrate nitrogen
Reagent hydrogen peroxide reagent -1 (hp-1)
Reagent: nitrate nitrogen reagent 1(NN1)
5ml of milk sample in a test tube was added
with 1ml of hydrogen peroxide reagent 1 and 2 ml of milk in a test tube was added with 0.5
mixed well and kept for 5 min. ml of nitrate nitrogen reagent 1 along the side
of the test tube, a blue color indicate the
A distinct yellow color indicates the presence presence of nitrate nitrogen in milk.
of hydrogen peroxide in milk.
Results and Discussion
Detection of mastitis
Adulteration with neutralizer
Reagent: mastitis reagent (m-1)
The data belonging to extent of adulteration in
5ml milk sample in a test tube was added with milk samples is given in Table 1 and the
1ml of mastitis reagent and mixed well. findings regarding neutralizer are presented in
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Figure 3. Neutralizers are generally used to of sodium chloride in milk could affect the
mask the pH and acidity values of badly acid base balance in body and may develop
preserved milk passing it off as fresh milk regression loss of acquired immunity, kidney
(Faraz et al., 2013). As per the results, 12% problems, speech and sensory disturbances
and 20% of samples collected from MV and reported by Ayub et al., (2007).
RS respectively were positive for neutralizers
and 23 samples were negative results for Adulteration with acidity
neutralizers. Similar results were obtained by
Chintha siva Swetha et al., (2014), Ramya et The data belonging to extent of adulteration in
al., (2015) and Singuliri and Sukumaran milk samples is given in Table 1 and the
(2014). According to (Rideout et al., 2008) findings regarding neutralizer are presented in
presence of neutralizers may cause disruption Figure 5. Acidity and heat stability was added
of hormones which are important for to correct the pH of milk. As per the results,
development and reproduction. 37% samples show the positive results for
acidity. Similar results were observed by
Adulteration with sodium chloride Indumathi and Obula Reddy (2015).

The data belonging to extent of adulteration in Adulteration with mastitis

milk samples is given in Table 1 and the
findings regarding neutralizer are presented in The data belonging to extent of adulteration in
Figure 4. Sodium chloride was added in milk milk samples is given in Table 1 and the
to mask the higher water content. Out of 30 findings regarding neutralizer are presented in
unpasteurized milk samples, 30% samples Figure 2. Out of 30 samples 43% of samples
were found to be positive for sodium chloride. showed positive results. Similar results were
Similar results were observed by Chinta Siva observed by Shrishti Nirwal, Rakesh Pant and
Swetha et al., (2014), Ramya et al., (2015) Nishant Rai.
Singuluri and Sukumaran (2014). High level

Fig.1

Percentage of adulterated samples

70%

60%

50%
neutraliers
40%
mastitis
30% sodium chloride
20% acidity

10%

0%
neutraliers mastitis sodium acidity
chloride

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Fig.2

mastitis adulterated
sample
8
6 Packed milk
4
2
0 local
vendors
society milk

Fig.3

neutralizers
adulterated
samples
4 packed milk
2
0 local
vendors
society milk

Detection of acidity and heat stability

Color Size of the flasks Acidity (as lactic acid)

Lilac - Up to 0.14%
Pale red - 0.14 to 0.17%
Reddish brown to brown Small flasks 0.17 to 0.20%
Brownish yellow to yellow Large flasks Above 0.20%

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Fig.4

sodium chloride
adulterated sample sodium chloride test Acidity and heat stability test

(Yellow colour present indicates the (color of the mixture &presence of

sodium chloride in milk samples) flakes indicate the acidity)

6
4
2 packed milk
0 local vendor
society milk

Fig.5

sodium chloride test Acidity and heat stability test

(Yellow colour present indicates the (color of the mixture &presence of

sodium chloride in milk samples) flakes indicate the acidity)

Table.1 Adulterant in the samples

S.no Adulterants Cooperative society Local vendor Private packed milk
1 Urea -- -- --
2 Starch -- -- --
3 Neutralizer 13%(out of 30 sample) 10% (out of 30 sample) --
4 Detergent -- -- --
5 Sugar -- -- --
6 Glucose-dextrose -- -- --
7 Sodium chloride 16% (out of 30 sample) 13%(out of 30 sample) 3%(out of 30 sample)
8 Acidity and Heat 23% (out of 30 sample) 40%(out of 30 sample) --
stability
9 Hydrogen peroxide -- -- --
10 Mastitis 20%(out of 30 sample) 23%(out of 30 sample) --
11 Formaldehyde -- -- --
12 Maltodextrin -- -- --
13 Nitrate-Nitrogen -- -- --

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How to cite this article:

Brindha, N., P. Chitra, R. Janarthanan and Murali, A. 2017. A Study on Detection of Adulteration in
Milk Samples from Different Regions of Thuraiyur District in Tamil Nadu, India.
Int.J.Curr.Microbiol.App.Sci. 6(12): 3303-3310. doi: https://doi.org/10.20546/ijcmas.2017.612.384

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