Its a Mpharm pharmaceutical analysis course mainly from food analysis subject. First semester course

1. SEMINAR ON GENERAL METHOD OF
ANALYSIS OF ADULTRANTS AND
CONTAMINATS OF MILK.
KARNATAKA COLLAGE OF PHARMACY
PRESENTED BY PRAKASH GUPTA
M PHARM FIRST SEM
DEPARTMENT OF PHARMACEUTICAL ANALYSIS
FACILATED TO MRS AKKAMMA H G

2. What is milk ?
• Normal mammary gland secretion of female
mammals
• It is the first food for the baby mammaline
• Freezing point – 00 C(water) / -0.550C(solids)
Ca.caseinate RIBOFLAVIN Carotene&xanthophyl

3. Composition of milk
Buffalo milk : high fat content (7.44%)
Cowmilk : low fat content ( 3.66%)

4. TYPESOFMILK
oStandardized milk: buffalo milk &skimmed milk
( fat -4.5%& SNFis8.5%)
o Whole milk: 3.25%milk fat &8.25%milk solids
(50%of its calories 4mfat)
o Reduced-fat milk (2%): Thismilk contains 2%milk fat
(35%of its calories)
oLow-fat milk (1%): 23%of its calories from fat

5. o Skimmed milk/non-fat milk: NMT0.5%milk fat 5%of its
calories from fat. Skimmed milk hasabout half the
calories of wholemilk.
kill bacteria(notspores)
o Pasteurized milk will keep fresh for 2-3 daysinafridge
o Unpasteurized - raw or untreatedmilk
o It is recommended that babies, young children, the
elderly, pregnant women and anyone withan impaired
immune system should avoid drinking unpasteurized
milk.
o Pasteurized :milk 630Cfor 30min
720CFor 15sec

6. o Long - life - milk pasteurized & homogenized and then
kept at ahigh temp for destroybacteria.
odd burnt caramelflavour
stored for 1week
o UHT( ultra-heat treatment) milk heated at high temp
(1320C/ 2700F)
Stored for upto 3months

7. o Dried Milk: in powderedform.
o Evaporated :homogenized milk with
considerably reduced water content
o Condensed milk :simply evaporated milkto
which sugar hasbeen added to thicken and
sweeten it. It is mainly used for making
desserts and sweets.

8. 146calories
49% Fat
30% carbhydrates
21% protein
Cupof milk

9. ISITMILKISCONTAMINATED….?

10. Contamination of milk
THENATIONALNEWS(11-1-2012)&BBC:
“68%of Indian milk contaminated’’
diluted with water
sweeteners
sevolumeFat
non-edible solids
glucose and
skimmed milk powder

11. o Addition of water not only reduces the nutritional
value of milk but contaminated water may also
pose health risks
o Thepresence of detergent "indicates lack of
hygiene and sanitation in the milkhandling”

12. Detection of Adulterants inMilk

13. Detection of CaneSugarin Milk
Modified SeliwanoffMethod:
PRINCIPLE:
redcolour
filter
1 ml filtered milk serum&
5 ml modified resorcinol - HClreagent
Withdraw the tube &observe thecolour
red colour
Fructose +resorcinol inHCl
procedure
std for 10min
milk +conc. HCl
water bath for exactly 1min

14. Testfor QAC (Detergents)
o Toacentrifuge tube add 1 ml milk, 5 ml water, 1 mlEOSIN
soln& 0.2 ml buffer and shakehard for10 sec.
o Centrifuge for 5 min at3200 rpm.
o If QACis present the bottom layer assumesared orpink
colour.
o Samplescontaining 1 mg / kgof QACshow afaintpink
o If the colour is deep pink or red, the amt of QACcan be
approx. determined by titration with astd anionic
detergent soln

15. Detection of added Urea inMilk
o 5 ml of milk is mixed with 5 ml of 1.6 %of
p –Dimethyl amino benzaldehyde (DMAB)is
observed in milk
o Thecontrol (normal milk) showsaslight yellow
colour due to presence of naturalurea.
added Distinct yellowcolour
containing added urea.

16. Estimation of Urea inMilk
Prepnof standardCurve:
o Pipette 5 ml std solns into 25 ml T.TAdd 5ml
DMABsoln to each.
o Prepare reagent blank of 5 ml bufferand 5 ml
DMABsoln. Shaketubes thoroughly and let
stand for 10min.
o Reada@420 nm

17. Preparation ofsample:
o 10 ml of milk sample add 10 ml ofTrichloro
acetic acid (TCA)to ppt the proteins and
filtered.
o 5 ml of filtrate +5 ml ofDMAB
o Theoptical density of the yellow colouris
measured @420nm.
o From standard curve the amount of ureain
milk iscalculated.
70 mg per 100 ml (700ppm)

18. Detection of preservatives

19. Hehner’sTest(HCHO):
2 ml milk inT.T
2 ml of 90 %H2SO4traces ofFeCl3
Formaldehyde
purple color ring at thejunction

20. Testfor presence of Salicylicacid:
50ml milk +5 ml of dil.HCl +50 mlether
Wash ether layer with water
evaporate ether
1 drop of 0.5 %(v/v)FeCl3
Violet colour

21. Testfor presence of H2O2
Milk +conc.HCl
Mix well
drop of HCHOsoln
600C
place starch-Iodine paper into soln
oxidesation of iodine
BLUECOLOR

22. Added water TEST
Lactometer
A Lactometer is used to find out the amount of
water in the milk that you are drinking. It
works on the principle of specific gravity of
milk.
It consists of a Test-Tube and a Meter Bulb.
Put some milk in the test-tube. Dip the meter
bulb in it, the bulb going in first. You will notice
that the meter bulb floats. The reading on the
meter indicates how pure/impure your milk is.
The deeper the bulb sinks, the more
dilute/impure the milk. If the reading is at the
red mark, it shows that the milk is very rich
and pure.