Adulteration in Milk, Milk adulteration, Milk adulterant

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FOOD ADULTERATION# INTRODUCTION# Pure Product+ Adulterant = Adulterated Product (Not allowed by legal or above to allowed %). In the Whole world approx - 57% People (32% children and 25 % adult) have disease due to adulteration & Contamination of foods. Manually Adulterated foods 22 % Contaminated food (Micro & Chemical Contamination including Pesticides & Metals) 18% Expired Items 12 % Natural occurring toxic substances- 5% Total Disease % = 57 due to Adulteration & Contamination.

Transcript of Adulteration in Milk, Milk adulteration, Milk adulterant

Page 1: Adulteration in Milk, Milk adulteration, Milk adulterant

FOOD ADULTERATION#

INTRODUCTION#

Pure Product+ Adulterant = Adulterated Product (Not allowed by legal or above to allowed %).

In the Whole world approx - 57% People (32% children and 25 % adult) have disease due to adulteration & Contamination of foods.

Manually Adulterated foods – 22 %

Contaminated food (Micro & Chemical Contamination – including Pesticides & Metals) – 18%

Expired Items – 12 %

Natural occurring toxic substances- 5%

Total Disease % = 57 due to Adulteration & Contamination.

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An adulterant is a substance found within other substances (e.g. food, beverages, Milk), although not allowed for legal or other reasons. The addition of adulterants is called adulteration. An adulterant is distinct from food additives (more than legal limit food additive is also hazardous). The term "contamination" is usually used for the inclusion of unwanted substances due to accident or negligence rather than intent.

Adulterants added manually to reduce the amount of expensive product.

Deliberate addition of toxic adulterants to food or other products for human consumption is poisoning. ________________________________________________

Chapter -1

Adulteration of Milk #

Detection Synthetic Milk & Protein in Milk and Their Health Effect #

Synthetic milk has a bitter after taste, gives a soapy feeling on rubbing between the

fingers and turns yellowish on heating.

The milk can easily be tested by Urease strips (available in the Medical stores)

because Synthetic milk is devoid of protein.

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Adulteration Check kit for Urea in Milk

Source / Purpose of Adulteration: Urea is used as synthetic protein, easily available on Agricultural store as a fertilizer/protein is calculated by % of Nitrogen present in milk, due to the presence of Nitrogen of Urea, on analysis milk given higher value than actual value, that’s why milk supplier mix urea.

Loss/Health Effect: Failure of Kidney, Damage Heart and Liver. ________________________________________________

Detection of Formalin in Milk #

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Formalin in Milk

Take 10 ml of milk in a tests tube and add 5 ml 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.

Adulterant / Purpose of Adulteration:

Formalin chemical available at chemical supplier for the purpose of preservation

of dead materials/ Formalin enhances the life of milk and thus is added for

preservation purpose.

Loss/Health Effect: Irritation and cancer.

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Left- Preservation, Right- Analysis of Formalin

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Detection of Vegetable oil (Vanaspati) in Milk #

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Take 3 ml of milk in a test tube. Add 10 drops of hydrochloric acid. Mix up one

teaspoonful of sugar. After 5 minutes, examine the mixture. The red colouration indicates the presence of

Vegetable oil in the milk.

Loss/Health Effect: Monetary loss, elevate cholestrol, diabetes and coronary

ailments.

Source/ Purpose of Adulteration:Vegetable oil / Decrease the Manufacturing cost and increase fat %. _______________________________________________

Detection of Urea in Milk #

Take a full teaspoon of milk in a test tube. Add ½ teaspoon of soybean or arhar /Pigeon pea

(Cajanus cajan) powder. Mix up the contents thoroughly by shaking the

test tube. After 5 minutes, dip a red litmus paper in it.

Remove the paper after 30 seconds. A change in colour from red to blue indicates the

presence of urea in milk.

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Source / Purpose of Adulteration: Urea is easily available on Agricultural store

as a fertilizer/ The Protein content is calculated by converting Nitrogen present

in a milk. Urea being a rich source of Nitrogen is generally used to increase

protein content in the milk. On testing protein coming from Urea will make a

milk look as it contains lot of proteins.

Loss/Health Effect: Failure of Kidney, Damage Heart and Liver

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Detection of Added Starch in Milk #

Take full tea spoon (2 ml) milk in test tube. Add 2-5 drops of Iodine tincture or Iodine

solution. Within few second formation of blue color

indicates the presence of added starch in milk. The solution of iodine is easily available in the

medical stores.

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Source / Purpose of Adulteration: Starch is easily available at departmental store / Increase the Thickness of Milk and give Pseudo filling of higher quality milk.

Loss/Health Effect: Dental caries, Excessive intakes may displace nutrients and contribute to Obesity. Monetary loss.

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Detection of Excess Water an adulterant in Milk #

One drop of milk putting an upper portion of polished slanting surface.

A drop of pure milk flows slowly and leaving a white trail behind it.

Whereas milk adulterated with water will flow immediately without leaving a mark or light mark.

Source/ Purpose of Adulteration: Tap Water(may be contaminated) / To Increase the volume of Milk.

Loss/Health Effect: Monetary loss, Contamination with water

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Detection of Mashed Potatoes and Other starches in Desi Ghee #

Mashed Potato

The presence of mashed potatoes and sweet potatoes in a sample of ghee can easily be detected by adding a few drops of Iodine,

which is brownish in colour turns to blue if mashed potatoes/sweet potatoes/other starches are present.

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Detection of Blotting paper in Rabri #

Take a teaspoon of rabri in a test tube. Add 3 ml of hydrochloric acid and 3 ml of distilled water.

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Stir the content with a glass rod. Remove the rod and examine.

Presence of fine fibres to the glass rod will indicate the presence of blotting paper in rabri.

blotting paper as adulterant in Rabri

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Detection of Vegetable oil in Sweet Curd #

Take 1 teaspoon full of curd in a test tube. Add 10 drops of hydrochloric acid. Mix up the

contents shaking the test tube gently. After 5 minutes, examine the mixture. The red

colouration indicates the presence of vanaspati in the curd.

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Red- positive Negative

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Detection of Vanaspathy or Margarine in Desi Ghee and Butter #

Take about one tea spoon full of melted sample of Ghee with equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar.

Shake for one minute and let it for five minutes. Appearance of crimson colour in lower (acid) of Vanaspati or Margarine.

The test is specific for seasame oil which is compulsorily added to Vanaspati and Mrgarine. Some coal tar colours also give a positive test.

If the test is positive i.e. red colour develops only by adding strong Hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye.

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If the crimson or red colour develops after adding and shaking with sugar, then alone Vanaspati or Margarine is present.

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Detection Coal Tar Dye in Ghee, Cheese, Khoa, Condensed milk & Powder #

Add 5 ml of dil. H2SO4 or concentrated HCL to one teaspoon full of melted sample in a test tube. Shake well.

Pink colour (in case of H2SO4) or crimson colour (in

case of HCl) indicates coal tar dyes.

If HCl does not give colour dilute it with water to get the colour.

Coal Tar Dye

Adulterant / Purpose of Adulteration: Coal tar Dye easily available at department store / Color make the

product attractive and look like Pure product.

Loss/Health Effect: Brain Disorder and cancer.

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Chapter - 2 #

Adulteration In Honey #

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Chapter - 3 #

Adulteration In Spices #

Adulterant of Black Pepper

Papaya seeds

Mineral oil coated black pepper

Detection of Papaya seeds in Black pepper:

Experiment No- 1 of 1

Papaya seeds can be easily separated

out from black pepper as they are

shrunken, Ovel in shape and greenish

brown or brownish black in color.

Detection of Light black pepper and papaya

seeds in Black pepper: Experiment No - 1 of

2

Float the sample of black pepper in

alcohol (rectified spirit)

The black pepper berries while the

papaya seeds and light black pepper

floats on surface of alcohol.

take some berries from alcohol and

press them within the fingers, light

berries will break easily while black

pepper need more mechanical power to

break.

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