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Pra13 Detection of Commonly Used Adulterants in Milk

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260 views3 pages

Pra13 Detection of Commonly Used Adulterants in Milk

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devidkathane64
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© © All Rights Reserved
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13.

Detection of commonly used adulterants in milk

The most common adulterants found in milk ore urea, insecticides, NaHCO3, vegetable
oil, sucrose, starch, etc.
Aim: To detect the presence of e.·cess ,rnter added to the milk by using loctometer.
Requirements: Lactometer, measuring cylinders (500 ml capacity), thermometer and milk
samples (minimum 3, preferably raw milk, of same animal source cow/ buffalo)
Theory: Animal husbandry plays a major supporting ·role in rural economy. Milk collection
centers and cooperative societies, play an integral role in delivering the milk from the cowsheds
to the customers.
Addition of water to milk can be a big problem. Hence water content of the milk is checked
at many level, before it reaches the customer. Pure milk has a specific gravity of l ·032; addition
· of water to it reduces this value. FAO (Food and Agriculture Organization of the United Nations)
suggested that the standard specific gravity of milk ranges between 1 ·026 to 1 ·032 g/ml.
Principle: Use of lactometer is a most widely used method for detection of specific gravity of
milk. Lactometer is a hydrometer with limited scale (close to the range of the specific gravity of
milk). Lactometer works ori the principle of fluid displacement.
Lactometer is an instrument sensitive to temperature, hence, temperature of the milk
sample must always be noted along with the reading of the lactometer. Temperature calibration
must be either added or subtracted from the reading on the lactometer, to get the final specific
gravity of the milk sample.
Figure :

__.
1B
Lactometer Pouring of sample Lactometer Testing
in jar

Fig. Experimental set up


Procedure:
• Prepare three measuring cylinders (500 ml capacity) and label them 1,2,and 3.
• Pour milk samples gently, in each measuring cylinder.
• Let the lactometer sink gently in the milk sample.
• Read and record the last lactometer degree reading (0L) just above the surface of milk.
• Note down the temperature of each milk sample by using thermometer.
• If the temperature of milk is different from that of calibration temperature of the lactometer
(20°C), then calculate temperature correction.
• For every I 0 °C above the calibration temperature, add 0.2 °L to the actual lactometer reoding.
• For every I0°C below the calibration temperature, subtract 0.2 °L from the actual lactometer
reading.
Observation table and Calculation:
Sample Milk temperature Lactometer reading Correction Final reading
E.g. 1 11 °c 30.6 °L - 0.6 °L 30.0 °L
E.g. 2 23 c
° 30:6 °L + 0.6 °L 29.4 °L
Sample 1 21 °c 31.6 °L +0.4 °L 31.2 °L
Sample 2 11 °c 29.1 °L -0.6 °L 29.7 °L
Sample 3 23 c
° 28.7 °L +0.6 °L 28.1°L
• For calculation of the specific gravity of the milk samples, we take the final reading from the
above table and write 1.0 before it.(lactometer reading represents only the second and third
decimal place).
Sample Final reading Specific gravity of milk sample
E.g. 1 30.0 °L 1.030
E.g. 2 29.4 °L 1.0 29
Sample 1 31.2 °L 1.031
Sample 2 29.7 °L 1.030
Sample 3 28.1°L 1.028
Result:
• Specific gravity of milk sample 1 is
• Specific gravity of milk sample 2 is
• Specific gravity of milk sample 3is

Quest�
1. What is the principle of fluid displacement?
Archimedes principle states that : "the upward buoyant force that is exerted on a body
immersed in a fluid, whether partially or fully submerged, is equal to the weight of the fluid
that the body displaces and acts in upward direction at the center of mass of the displaced
fluid".

2. How can . the specific gravity of milk be adjusted to acceptable limits after it has been
adulterated with water?
° °
The specific gravity of milk measured at 15 C or 20 C is normally 1.028-1.033 kg / litre.
The specific gravity depends on the protein and fat content. The specific gravity of fat is 0.93,
solids-non fat 1.6 and water 1.0 kg/ litre.
3. Which chemicals when added to milk, result into its adulteration ?

Urea, insecticides, Baking soda, vegetable oil, sucrose , starch, etc.

4. What are the other methods for detecting excess water, added to the milk?
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 innediately without leaving a mark. Add a few drops of tincture
of Iodine or Iodine solution.

Multiple Choice Questions

1.032 g/ml.
1. The specific gravity of pure milk is ____

a. 1.032 b. 2.432

C. 0.123 d. 0.982

lactometer
2. The instrument used for detection of specific gravity in milk is ___ _

a. spirometer b. galvanometer

c. lactometer d. altometer

Remark and Signature of Teacher ............................................................................................

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