Milk Adultration: Presented by - Sadhana Kumari B.SC - Iii Year

MILK
ADULTRATION
PRESENTED BY –
SADHANA KUMARI
B.Sc – III YEAR
CONTENTS
 introduction.
 Importance.
 Adulteration.
 Detection of acidity in skim milk.
 Detection of starch.
 Detection of glucose.
 Test for detection of ammonium sulphate.
 Detection of salt.
 Detection of detergent in milk.
 Detection of hydrogen peroxide.
 Detection of formaline.
 Detection of sodium chloride.
 Detection of cane sugar.
 Detection of urea.
INTRODUCTION
o Milk is an opaque white liquid produced by mammary

gland of mammals .
o It provides the primary source of nutrition for young
mammals before, they are also able to digest other type
of food.
o Milk have been around us from very long type and seen
to be adequate substitute has been processed into dairy
product such as
cream,butter,yoghurt,casein,icecream,panner,etc.
o Industrial science has bought us casein lactose
condensed milk powder.
IMPORTANCE
 Milk contain many nutrients and provide a quick and easy way
of supplying nutrient to diet with relative low calorie.
 Milk is a source of high quality protein , calcium ,vitamin A,B
and D,riboflavin and phosphorus.
Nutritive value of milk –
COMPONENT AMOUNT
• Calories 150
• Fat 8.2
• Protein 8
• Carbohydrate 11
• Cholesterol 33
• Sodium 120
• Vitamin A 76
•
• Vitamin B12 0.3
• Calcium 290
• phosphorus
o 288 one glass of milk provide the following percentage of an
adult daily recommended value:
• Calcium – 30% - for healthy bone and teath.
• Phosphorus – 20% - for energy release.
• Magnesium – 2% - for muscle function.
• Protein – 16% - for growth and repair.
• Vitamin – 12-13% - for healthy cells.
• Vitamin A – 10% - for eye sight and immunity.
• Vitamin C – for connective tissue.
• Zink – for immune function.
• Iodine – for regulation rate of metabolism.
• Vitamin D – for intestine function.
ADULTERATION
 As the need of the milk in increasing day by day but production

is limited . So its economic value is increasing day by day ,
because of this reason the milk is adulterated by some people of
our society to get the maximum profit by increasing its amount.
 Water ,flour , starch etc. are mixed to the milk to increase it,s
amount.adulteration not only cause loss of money but it is also
responsible for decline of our health as it is harmful to our
health too.
DETECTION OF ACIDITY IN SKIM
MILK
Requirements:
• Liquid NH3 .
• Concentrate HNO3.
Procedure:
Take 50ml of milk in centrifuged tube.centrifuge at 1000 rpm for 30
minute.
+
Decant the supernated milk carefully.
+
Dissolve it in distilled water and add 2.5ml of liquid NH3 and few
drop of conc. HNO3.
Obsevation – orange colour shows the presence of skim milk.

DETECTION OF STARCH
Reagent – 1% iodine solution.
+
Take milk sample and dissolve in water .
+
Heat 3-5 minute.
+
Cooling at room temperature.
+
Add 3 drop of tinchure iodine.
+
Dark blue colour obtained.
Observation – devlopment of blue colour indicate spresence of a starch
,l which disappear when sample is boiled and reappear on cooling.
DETECTION OF GLUCOSE
Requirements :
• Modified barfoed’s reagent.
• Phosphomolybidic acid.
• Acetate buffer.
Procedure:
Take 1ml of milk sample in a test tube.
+
Add equal volume of acetate buffer and filter.
+
Add 0.2ml of filterate to 2.8ml of water and 2ml of barfoed’s reagent.
+
Heat the tube in boiling water for 4 minutes.
+
After cooling for 2 minutes add 3ml of phosphomolybdic acid and mix the content.
Observation – blue colour shows the presence of glucose.
TEST FOR DETECTION OF AMMONIUM
SULPHATE
Requirements :
• Sodium hydroxide.
• Sodium hypochlorite.
• Phenol.
Procedure:
Take 1ml of milk .
+
Add 0.5ml of 2% sodium hydroxide.
+
0.5ml of 2% sodium hypochlorite.
+
0.5ml of 5% phenol solution.
+
Heat for 20 seconds in boiling water.
Observation – bluish color turns deep blue in presence of ammonium sulphate . The
devlopment of pink colour shows that the sample is free from ammonium sulphate.
DETECTION OF SALT
Requirements:
• 5% potassium chromate.
• 0.1N silver nitrate.
Procedure:
Take 2ml of milk .
+
Add 1ml of 5% potassium chromate, 2ml of silver nitrate.
Observation - appearance of red ppt. indicates the absence of

dissolved chloride in milk and appearance of yellow coloue
indicates presence of dissolved chloride.
DETECTION OF DETERGENT IN
MILK
Requirements :
Bromocresol solution.
Procedure:
Take 5ml of milk in a test tube.
+
Add 0.1ml of bromocresol solution .
Observation – appearance of voilet colour indicate the presesence

of detergent in milk.unadulterated milk samples shows the faint
voilet colour.
DETECTION OF HYDROGEN
PEROXIDE
Requirements:
Paraphenylenediamine
Procedure:
Take 5ml milk in a test tube.
+
Add 5 drops of Paraphenylenediamine and shake it well.
Observation – change the colour of milk to blue conform addition

of hydrogen peroxide in milk .
DETECTION OF FORMALINE
Formaline(40%) is poisionous though it can preserve milk for a long
time.
Requirements:
• Concentrated sulphuric acid.
• Resorcinol.
Procedure:
Take 5ml of milk in a test tube.
+
Add few crystals resorcinol and shake it.
+
Add 1ml of conc. Sulphuric acid on the sides of test tube without
shaking.
Observation – if a red ring appears at the intersection of the two
layers,then it shows the presense of formaline.
DETECTION OF SODIUM CHLORIDE
Requirements:
• 5% potassium chromate.
• 0.1N silver nitrate.
Procedure:
Take 2ml of milk .
+
Add 1ml of 5% potassium chromate, 2ml of silver nitrate.
Observation – appearance of red ppt. indicate the absence of

dissolved chloride in milk and appearance of yellow colour
indicates presence o f dissolved chloride.
DETECTION OF CANE SUGAR
Requirements:
• Resorcinol.
• Concentrated HCL.
Procedure:
Curdle and aliquot of the milk by adding a little conc. HCL(for 25ml of milk usually
1ml of conc. HCL is required).
+
Late stand fot about 10 minute and filter.
+
To 5ml of the modified resorcinol – HCL reagent taken in a test tube and 1 ml of
filtered milk serum and mixed.
+
Place the test tube in boiling water for exactly 1 minute .
+
Withdraw the test tube and observe the colour.
Observation – appearance of deep red colour indicate presence of sucrose ,or a
ketose sugar.
DETECTION OF UREA
Requirements:
• P-dimethylaminobenzeldihyde .
• HCl.
• 1.6% DMAB:dissolving 1.6gm of p-dimethylaminobenzeldehyde

in 100 mll of 10% HCL.
Procedure:
5ml of milk is mixed with 5ml of 1.6% DMAB and observe the
colour of the milk.
Observation – the milk shows a slide yellow color due to presence

of natural urea.
Thank - you
THANK - YOU

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MILK

 Detection of acidity in skim milk.

 Test for detection of ammonium sulphate.

 Detection of detergent in milk.

 Detection of hydrogen peroxide.

 Detection of sodium chloride.

 Detection of cane sugar.

o Milk is an opaque white liquid produced by mammary

 As the need of the milk in increasing day by day but production

Obsevation – orange colour shows the presence of skim milk.

• 0.1N silver nitrate.

Observation - appearance of red ppt. indicates the absence of

Observation – appearance of voilet colour indicate the presesence

Observation – change the colour of milk to blue conform addition

• 0.1N silver nitrate.

Observation – appearance of red ppt. indicate the absence of

• 1.6% DMAB:dissolving 1.6gm of p-dimethylaminobenzeldehyde

Observation – the milk shows a slide yellow color due to presence

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