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.Devshete Guided by: Pro.N.G.Devshete

•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.

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 De Outline of Dairy Technology by Sukumar De

ConstituentsConstituents PercentPercentWater 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

1. What is adulteration?

An addition or subtraction of some of legally An addition or subtraction of some of legally prohibited substances into or from a more prohibited 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 for Any material which is or could be employed for making the milk unsafe or misbranded is known making the milk unsafe or misbranded is known as adulterant of milk. as adulterant of milk.

3. What is adulteration of milk?

Milk adulteration may be define as any Milk adulteration may be define as any change caused in the natural level of milk change caused in the natural level of milk ingredients. These changes may be brought ingredients. These changes may be brought about by addition of some foreign matter to about by addition of some foreign matter to milk or by removing some more valuable milk or by removing some more valuable ingredients eg.fat.ingredients eg.fat.

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

Relevant information:Relevant information: Iodine solution gives intense blue Iodine solution gives intense blue colour with starch due to formation of an colour 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.

3. Cool and add one drop of 1% iodine solution and observe the colour.

4. Presence of blue colours indicates the presence of starch/ rice flour added in milk.

Aim: To Detect the addition of starch in milk.To Detect the addition of starch in milk.

Procdure: Procdure:

Aim:Aim: To detect addition of cane sugar milk.To detect addition of cane sugar milk.

Principle:Principle: Resorcinol products red colour solution Resorcinol products red colour solution with sucrose in acidic mediawith sucrose in acidic media

Material Required :Material Required : Milk, sugar(powder) ,conc.HCL,resorcinol Milk, sugar(powder) ,conc.HCL,resorcinol powder.powder.

Apparatus:Apparatus: Water bath.Water bath.

Procedure :Procedure :

Procedure:Procedure:

Principle:Principle:

Aim:Aim: To detect addition of skim milk, milk powder To 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.

Procedure:Procedure:

CalculationCalculation::

1)Corrected Factor(CF): 1)Corrected Factor(CF):

CF=0.1*difference in temperature of milk & room CF=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

Aim: Aim: To detect addition of urea in milk.To detect addition of urea in milk.

Material Required:Material Required: Milk sample, paradimethyl amino Milk sample, paradimethyl amino benzaldehyde reagent,.benzaldehyde reagent,.

Apparatus:Apparatus:

Test tube, pipette.Test tube, pipette.

Procedure:Procedure:

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

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)

Procedure:Procedure:

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.

:

Procedure:Procedure:

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.

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

Developed by National Dairy Research Institute(NDRI)