Adulteration in milk

1. Adulteration in milk
Presented by,
V.M.Reema Barveen
2016041045

2. introduction
ABOUT MILK
Milk may be defined as
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

3. Composition of milk
constituents Percent
Water 87.34%
Fat 3.75%
Milk sugar 4.70%
Casein 3%
Albumin 0.40%
Ash 0.75%
Other constituents 0.06%

4. adulteration
• Adulteration
An addition or subtraction of some of
legally prohibited substances into or from a
more valuable genuine product
• Adulterant of milk
Any material which is or could be
employed for making the milk unsafe or
misbranded is known as adulterant of milk

5. Adulteration of milk
• Milk adulteration may
Be define as any change
In the natural level of milk
Ingredients . These may be
Brought about by addition
Of some foreign matter to
Milk or by removing
Some valuable ingredients . Eg Fat

11. 3.WATER
Firstly, it is required to put a drop
of milk on the polished vertical
surface and checks the drop for
few minutes such that either drop
of milk stops or flows slowly from
surface or leave a white trail
behind it. In case adulterated
milk will flow immediately from the
vertical surface without any mark
then the milk is considered to be
adulterated with water.

12. 4.Skim milk, milk powder

16. 5.urea

19. 6. Buffalo milk

20. 7. detergent

21. 8.VANASPATHY
PROCEDURE
• Take 3 ml of milk in a test tube
• Add 10 drops of HCl
• Mix one teaspoon of sugar
• After 5 minutes examine the mixture
• The red colouration indicates the presence of
vanaspathy in the milk

22. 9.formalin
• Procedure
• Take 10 ml of milk in a test tube and add 5ml
of concentrated sulphuric acid from the sides
of the wall without shaking.
• If a violet or blue ring appears at the
intersection of two layers then it shows
presence of formalin

23. 10. Ammonium sulphate
• PROCEDURE
• Take 5 mil of hot milk in a test tube
• Add a suitable acid , ie. Citric acid
• The whey obtained is separates and filtered
• Take the whey in another test tube and add 0.5
ml of 5% Barium Chloride
• Appearance of precipitate indicates the
presence of Ammonium sulphate

24. 11. salt
• PROCEDURE
• Take 5 ml of silver nitrate reagent in a test tube
• Add 2-3 drops of potassium Dichromate
reagent
• Ad 1 ml of milk in the above test tube and mix
thoroughly
• If the milk turns yellow then the milk contains
salt

25. 12. Hydrogen peroxide
• PROCEDURE
• Take 10 ml of sample in a test tube add 10-15
drops of vanadium pentoide reagent and mix
• Pink or red colour indicates presence of
hydrogen peroxide

26. 13.Removal of fat
• The lactometer reading will go above 26