This ppt includes the information about Adultration of milk and its detection...

2. K. K. WAGH COLLEGE OF AGRICULTURE
NASHIK.03
Presentation Topic
ADULTERATION IN MILK AND ITS DETECTION
PRESENTED BY
Deshmukh Tushar Shivaji
(AKN-2014/25)
GUIDED BY
DR. K. D. More
Assistant Professor
Deparment Of Animal Science And Dairy Science

3.  INTRODUCTION
 PROBLEMS IN INDIA
 FACTORS ENCOURAGE THE ADULTERATION
IN MILK
 SUGGESTIONS TO CHECK ADULTERATION
 COMMON ADULTERANTS OF MILK
 EFFECT OF ADULTERANTS ON PROPERTIES
AND COMPOSITION OF MILK
 DETECTION OF ADDED WATER

4.  DETECTION OF ADDED SKIM MILK
 DETECTION OF STARCH
 DETECTION CANESUGAR
 DETECTION OF GELATIN
 DETECTION OF COLOSTRUM
 DETECTION OF BUFFALO MILK ADDED
IN TO COW MILK
 DETECTION OF UREA IN MILK
 DETECTION OF DETERGENTS IN MILK
 HOUSEHOLD METHOD TO DETECT
ADULTERATION IN MILK

5. INTRODUCTION
 Milk is a valuable food for both children &
adults
 It is considered as the most nearly perfect
food
 It’s nutrient content increases it’s value
 The addition of forbidden substances to food
& infact adulteration invariability refers to
the addition of water to milk
 65% of milk adulterated in Maharashtra.
68% of milk adulterated in INDIA.

6. DEFINITION
“Addition of cheaper & resembling substances
to milk or removal of one or more
valuable constituents (like fat ) in order to
make an extra profit is called adulteration
in milk .’’
ADULTERANT-
Is a substance which act as a contaminant
when combined with other substances.
ADULTERATION-

7. FACTORS ENCOURAGE THE
ADULTRERATION IN MILK
LOW LEGAL STANDERD-
CONSTITUENT COW MILK BUFFALO MILK
% FAT 3.5 6.5
% S.N.F 8.5 9.0
TABLE : AS MADE BY MAHARASHTRA GOVERMENT
HIGH DEMAND WITH LOW PRODUCTION
BAD INTENTION
PHYSICAL PROPERTIES OF MILK
LACK OF TRANSPORT FACILITY
SELLING BUFFALO MILK AS COW MILK

8.  Legal standards should be raised.
 Nationalization of dairying.
 Establishment of Dairy co-operative
societies.
 Reasonable price to the milk producers.
 Increase in milk production.
 Hard punishment to those who make
adulteration.
 Increase in transport facilities particularly in
remote rural areas.

9.  Water
 Separated milk
 Separated milk and water
 Starch
 Cane sugar
 Egg white
 Condensed milk
 Separated milk powder and water

10.  Glucose
 Colouring agent
 Colostrum
 Common salt
 Sodium bicarbonate
 Addition of buffalo milk into cow milk
 Urea
 Detergents
 Blotting paper

11. NATURE OF
ADULTERATION
EFFECT ON
LACTOMETER
READING
S.N.F.
Addition of water Lower Lower Lower
Removal of fat Lower Higher Higher
Addition of skim milk Lower Higher Higher
Addition of water and
starch
Lower Normal Normal
Addition of water and
urea
Lower Normal Normal

12. By specific gravity-
 S.G of milk is determined at 20˚c or15.55˚c
using lactometer.
 C.L.R of cows milk varies from 28 - 30 & that
of buffalo milk 30-32.
 C.L.R. should not be less than 28 for cow milk
and not less than 30 for Buffalo milk .
 C.L.R of a cow milk sample is less than 28 , it
indicates added water in milk sample.

13.  Since there is not much difference in the
lactose contents of cow and buffalo milk,
watering in milk can also be detected by
determining the lactose content of milk.
 This method was given by N.K.GHOSE in
1941.
Lactose test -

14.  Take 2ml of milk sample in test tube.
 Place the test tube in a water bath
for 2-3 minutes.
 Removal the test tube from water bath and
add few drops of iodine solution and mix.
 If deep blue colour appears, it indicates the
presence of starch in the sample.

15.  Take 10ml milk in test tube.
 Add 0.1 gm resorcinol powder and
mix the content thoroughly.
 Place the tube in boiling water bath for
5 min. and observe the colour .
 Observe if there is any development of
red colour .
 Development of red colour indicates that
cane sugar is added in milk.

16.  Solids not fat content of separated or
skimmed milk is almost similar to that of
normal milk .
 When separated milk or skimmed milk is
added to genuine milk it raises the solid
not fat content of the milk .
 If solid not fat content of a milk sample is
higher than that of the genuine milk, it
indicates added skimmed or separated milk
.

17.  Take 10ml of milk sample in a beaker .
 Add 10ml of acidic mercuric nitrate solution
and 20ml of water .
 Mix properly and filter .
 If the filtrate is opaque , it indicates the
presence of gelation .
 Appearance of yellow precipitate after
addition of saturated aquous solution of
picric acid in the filtrate confirms the
presence of gelatin .

18.  Colostrum bears a special property to
coagulate on heating .
 If a fresh milk sample coagulates on heating
,
it indicates the presence of colostrum
in the milk sample .

19.  Take1 drop of milk sample on a clean slide .
 Add 1 drop of Hansa serum to it add mix
with a glass rod .
 If milk clots whith in a minute it indicates
the presence of buffalo milk .
 No clotting occurs if it is cow milk .

20.  Take 2ml of milk sample in a test tube .
 Add 2 ml of a di-methyl amino benjaldehyde
solution (60ml alcohol + 40ml distilled water
+ 1.6 gm of di-methyl amino benjaldehyde +
10 ml HCl).
 Place the test tube in hot water bath for
few minutes .
 Development of yellow colour indicates
added urea in milk .

21.  Take 2-5ml each of a suspect and sample and pure
milk in separate test tubes .
 Add 7.5ml of ethanol to each to precipitate the
protein .
 Filter through Whatman No.1 filter paper .
 Collect 2ml of filtrate from each in the separate test
tubes and add 2ml of methylene blue solution
(25mg/100ml of water) to each and mix well .
 Add 4ml of chloroform to each and mix well .
 Allow the chloroform layer to separate.

22.  Compare the colour of methylene blue in the
chloroform layer extracted from a suspect sample
with that from a pure milk sample .
 Appearance of more intense blue colour of
chloroform layer in the suspect sample compared
with that in the pure milk sample indicates the
presence of detergents .

23.  MAKING KHOA/MAWA
 PLACING A DROP OF MILK ON NAIL
 POURING A FEW DROPS OF MILK
ONTO THE EARTH
 DIPPING FINGERS INTO THE MILK
 STRANINING THE MILK
 TASTING THE MILK

25. THANK YOU