This document outlines techniques for detecting common forms of milk adulteration. It discusses adding starch, cane sugar, skim milk powder, or removing fat from milk. Detection methods include using iodine solution for starch, resorcinol for sugar, and measuring lactometer reading and specific gravity for fat content. Other tests detect adding urea, buffalo milk, or detergents to cow milk. The document provides procedures for each test and lists references for further information.

2. Course No.: AEL-ASDS-487Course No.: AEL-ASDS-487
Course Title: Milk & Milk ProductCourse Title: Milk & Milk Product
Presented by: Ahire PrafullPresented by: Ahire Prafull Guided by: Pro.N.G.DevsheteGuided by: Pro.N.G.Devshete

3. •Introduction.Introduction.
•Composition of Milk.Composition of Milk.
•Milk Adulterant.Milk Adulterant.
•Detection of Addition of Starch in Milk.Detection of Addition of Starch in Milk.
•Detection of Addition of Cane Sugar In Milk.Detection of Addition of Cane Sugar In Milk.
•Detection if Addition of Skim Milk, Milk.Detection if Addition of Skim Milk, Milk.
Powder or Partial Removal of Fat From Milk.Powder or Partial Removal of Fat From Milk.
•Detection of Addition of Urea in Milk.Detection of Addition of Urea in Milk.
•Detection of Buffalo milk in Cow Milk.Detection of Buffalo milk in Cow Milk.
•Detection of Addition of Detergents in Milk.Detection of Addition of Detergents in Milk.
•Some Advance Adulteration-Detection Technique Used.Some Advance Adulteration-Detection Technique Used.

4. 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.
Source:Source: Outline of Dairy Technology by Sukumar DeOutline of Dairy Technology by Sukumar De

5. ConstituentsConstituents PercentPercent
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

6. 1. What is adulteration?
An addition or subtraction of some of legallyAn addition or subtraction of some of legally
prohibited substances into or from a moreprohibited substances into or from a more
valuable genuine product.valuable genuine product.
2. What is adulterant of milk?
Any material which is or could be employed forAny material which is or could be employed for
making the milk unsafe or misbranded is knownmaking the milk unsafe or misbranded is known
as adulterant of milk.as adulterant of milk.

7. 3. What is adulteration of milk?
Milk adulteration may be define as anyMilk adulteration may be define as any
change caused in the natural level of milkchange caused in the natural level of milk
ingredients. These changes may be broughtingredients. These changes may be brought
about by addition of some foreign matter toabout by addition of some foreign matter to
milk or by removing some more valuablemilk or by removing some more valuable
ingredients eg.fat.ingredients eg.fat.

8. Source:Source: Practical Dairy Chemistry by R.K. Ghatak & A.K. BandyopadhyayPractical Dairy Chemistry by R.K. Ghatak & A.K. Bandyopadhyay

9. Relevant information:Relevant information:
Iodine solution gives intense blueIodine solution gives intense blue
colour with starch due to formation of ancolour with starch due to formation of an
unstable complex starch compound.unstable complex starch compound.
Material Required:Material Required:
Milk, 1% Iodine solution,Milk, 1% Iodine solution,
Apparatus:Apparatus:
Test tube, pipette.
1.
Aim:
To Detect the addition of starch in milk.To Detect the addition of starch in milk.

10. Procdure:Procdure:

13. Aim:Aim:
To detect addition of cane sugar milk.To detect addition of cane sugar milk.
Principle:Principle:
Resorcinol products red colour solutionResorcinol products red colour solution
with sucrose in acidic mediawith sucrose in acidic media
Material Required :Material Required :
Milk, sugar(powder) ,conc.HCL,resorcinolMilk, sugar(powder) ,conc.HCL,resorcinol
powder.powder.
Apparatus:Apparatus:
Water bath.Water bath.

14. Procedure :Procedure :

16. Procedure:Procedure:
Principle:Principle:

18. Aim:Aim:
To detect addition of skim milk, milk powderTo detect addition of skim milk, milk powder
or partial removal of fat from milk.or partial removal of fat from milk.
Material Required:Material Required:
Pure milk, defatted milk, skim / milk powder.Pure milk, defatted milk, skim / milk powder.
Apparatus:Apparatus:
Lactometer, Thermometer.

19. Procedure:Procedure:

21. CalculationCalculation::
1)Corrected Factor(CF):1)Corrected Factor(CF):
CF=0.1*difference in temperature of milk & roomCF=0.1*difference in temperature of milk & room
temperaturetemperature
2)Corrected Lactometer Reading(CLR):2)Corrected Lactometer Reading(CLR):
CLR=mean of lactometer reading + Corrected FactorCLR=mean of lactometer reading + Corrected Factor
3)Specific gravity(Sg):3)Specific gravity(Sg):
Specific gravity= CLR/1000+1Specific gravity= CLR/1000+1

23. Aim:Aim:
To detect addition of urea in milk.To detect addition of urea in milk.
Material Required:Material Required:
Milk sample, paradimethyl aminoMilk sample, paradimethyl amino
benzaldehyde reagent,.benzaldehyde reagent,.
Apparatus:Apparatus:
Test tube, pipette.Test tube, pipette.

24. Procedure:Procedure:

25. Urea is generally added in the preparation ofUrea is generally added in the preparation of
synthetic milksynthetic milk to raise the SNF value.to raise the SNF value.

27. Aim:Aim:
To detect addition of buffalo milk in cow milk.To detect addition of buffalo milk in cow milk.
Material Required:Material Required:
Water, milk, antiserumWater, milk, antiserum
Apparatus:Apparatus:
Test tube, pipette.Test tube, pipette.
(Antiserum is developed by injecting buffalo milk proteins into rabbits)(Antiserum is developed by injecting buffalo milk proteins into rabbits)

28. Procedure:Procedure:

29. AimAim:
To Detect the addition of detergent in milk.To Detect the addition of detergent in milk.
Material Required:
Bromocresol purple solutionBromocresol purple solution..
Apparatus:Apparatus:
Test tube.Test tube.
:

30. Procedure:Procedure:

31. References:References:
1.1.Manual of VManual of Vthth
Semester of Technology of Milk &Semester of Technology of Milk &
Milk Products.Milk Products.
2.2.Textbook of Practical Dairy Chemistry by P.K.Textbook of Practical Dairy Chemistry by P.K.
Ghatak & A.K. Bandyopadhyay.Ghatak & A.K. Bandyopadhyay.
3.3.Textbook of Dairy Chemistry M.P.Mathur,Textbook of Dairy Chemistry M.P.Mathur,
4.4.D. Datta Roy, P. Dinakar.D. Datta Roy, P. Dinakar.

32. Developed by :- Dr. Harshvardhan Vice President of
Council for Scientific and Industrial Research(CSIR)

33. Developed by National Dairy Research Institute(NDRI)