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    F8 Milk Adulteration

    Uploaded by

    M Rafeeq

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    F8 Milk Adulteration

    Uploaded by

    M Rafeeq
    3 views27 pages

    Copyright

    © © All Rights Reserved

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    PPTX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    3 views27 pages

    F8 Milk Adulteration

    Uploaded by

    M Rafeeq

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 27

    Milk Adulteration

    Contents
    •Introduction
    •Milk Composition
    •Milk Adulterants
    •Starch in Milk.
    •Cane Sugar In Milk.
    •Skim Milk, Milk
    •Powder or Partial Removal of Fat From Milk.
    •Urea in Milk.
    •Detection of Buffalo milk in Cow Milk.
    •Detergents in Milk.
    •Some Advance Adulteration-Detection
    Technique Used
    the whole, fresh, clean,
    lacteal secretion
    obtain
    by the complete
    milking of one or more
    healthy milch animal
    excluding that
    obtained within 15
    days before or 5 days
    after calving.
    Constituents Percent
    Water 87.34%
    Fat 3.75%
    Milk sugar 4.70%
    Casein 3.00%
    Albumin 0.40%
    Ash 0.75%
    Other constituents 0.06%

    Source: Dairy Chemistry & Animal Nutrition by M.M. Rai


    1. What is adulteration

    An addition or subtraction of some of


    legally prohibited substances
    into or from a more
    valuable genuine product.

    2. What is adulterant of milk?

    Any material which is or could be employed for


    making the milk unsafe or misbranded is known
    as adulterant of milk.
    3. What is adulteration of
    milk?
    Milk may be define as any
    adulteration change the natural level of milk
    causedThese
    ingredients. in changes may be brought
    about by addition of foreign matter
    milk or by removingsome more tovaluable
    some ingredients
    eg.fat.
    Aim:
    To Detect the addition of starch in milk.
    Relevant information:
    Iodine solution gives intense blue
    colour with starch due to formation of an
    unstable complex starch compound.

    Material Required:
    Milk, 1% Iodine solution,

    Apparatus:
    Test tube, pipette.

    1.
    Procdure
    :
    Aim:
    To detect addition of cane
    sugar milk.
    Principle:
    Resorcinol produce red colour solution
    with sucrose in acidic media

    Material Required :
    Milk, sugar(powder) ,conc.HCL,resorcinol
    powder.

    Apparatus:
    Water bath.
    Procedure
    :
    Principle
    :

    Procedure:
    Aim:
    To detect addition of skim milk, milk
    powder or partial removal of fat from
    milk.

    Material Required:
    Pure milk, defatted milk, skim / milk powder.

    Apparatus:
    Lactometer, Thermometer.
    Procedure
    :
    Calculation
    1)Corrected Factor(CF):
    CF=0.1*difference in of milk & room
    temperature temperature

    2) Corrected Lactometer
    Reading(CLR):
    CLR=mean of lactometer reading + Corrected Factor

    3) Specific gravity(Sg):

    Specific gravity= CLR/1000+1


    To detect addition of urea in milk.

    Material Required:

    Milk sample,
    paradimethyl amino
    benzaldehyde reagent,.

    Apparatus:

    Test tube, pipette.


    Procedure
    :
    Urea is generally added in the
    preparation of synthetic milk to
    raise the SNF value.
    To Detect the addition of detergent in milk.

    Material Required:

    Bromocresol purple solution.


    :
    Apparatus:

    Test tube.
    Procedure
    :

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