Salicylic Acid adulteration in milk.

1. Salicylic Acid
Adulteration In Milk
Maira Jabeen
L1F18BSFT0021

2. Introduction
■ Milk is considered to be a good source of nutrients.
■ Safety of milk is a growing concern.
■ Adulteration of mill can also be hazardous to health.

3. Purpose of adulteration
■ Salicylic acid preforms the preservative functions.
■ It allows the long distance transport of milk.
■ It inhibit the spoilage and proliferation of microbes.

4. Effect on
human body
■ Asthma problems
■ Gastro-intestinal issues
■ Hyperactivity in children
■ Kidney issues, sometimes
kidney failure too.
■ Liver damage
■ Nausea, Vomiting and
Diarrhea.

5. Effect on the quality of Milk
■ When the milk containing salicylic acid is heat processed,
– Change in color
– Bad foul smell
■ Change in color also takes place when stored in iron containers.

6. Detection of Salicylic acid
■ Materials required:
– Milk sample
– Sulfuric acid
– 0.5% ferric chloride solution
– Test tube
– Dropper

7. Procedure
■ Take 5ml milk sample test tube.
■ Acidify with concentrated sulfuric acid.
■ Add 0.5% ferric chloride solution, dropwise.
■ Mix the contents.
■ Observe the changes.
Results
■ Violet Color in test tube will
indicate salicylic acid.

8. Allowed limit of salicylic acid
■ Salicylic acid is hazardous to health.
■ Banned by WHO and FAO.
■ It has no ADI allocated.
■ It is not suitable as food additive.
■ Zero percent tolerance is acceptable.

9. Treatment of Milk containing
salicylic acid:
■ Salicylic acid binds with the proteins of milk.
■ It destroys the composition and quality of milk when heat
processed.
■ It can be highly toxic if consumed.

10. Research Work Conducted In
2014
■ Different samples of milk were taken and examined.
■ None of the milk sample contained salicylic acid in its
composition.
■ S indicated samples in the table.
S1= Olpers S5= Milk Pak
S2= Haleeb S6= Dairy Milk
S3= Good Milk S7= Dairy Umang
S4= Everyday S8= Nurpur

12. Conclusion
■ Salicylic acid is highly toxic and hazardous to human health, and
so it must be avoided in milk and milk products. Keeping the
milk Safe from adulteration and healthy for consumption.

13. THANKYOU!