134

ABSTRACT

OBJECTIVES: To detect the different adulterants in milk supplied to households, to assess the nutritive quality and energy level of milk supplied to households in Hyderabad city Sindh. STUDY DESIGN: A longitudinal-Cross sectional study.

th thPLACE AND DURATION: Department of Animal Products Technology, Sindh Agriculture University, Tandojam from 5 April 2015 to 27 September 2015. METHODOLOGY: 125 milk samples were collected from different marketing agencies, detected for different additives and evaluated for nutritive quality and energy level at the Analytical lab of Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan. RESULTS: Of the milk samples examined, 49.6% were adulterated with superfluous water, followed by detergent (28.80%), cane sugar (17.60%), starch (14.40%), skimmed milk powder (16.0%), formalin (12.80%), hydrogen peroxide (12.0%), caustic soda (8.40%), urea (6.40%) and sodium chloride; NaCl (4.0%). Increased values of pH of milk collected from middleman and processor were observed compared to that of milk vender, milk producer and dairy shops. The specific gravity of milk samples obtained from milk producer found comparatively better than the other milk supplying agencies, while the milk received from dairy shops was more acidic compare to that of other agencies. Improved nutritive quality and energy level; fat, protein, total carbohydrates and ash contents of milk were observed received from producer than that of other distributing agencies, though low energetic and cheep quality milk was supplied through dairy shop keeper, middlemen and milk venders to households of Hyderabad city.CONCLUSIONS: The peoples of Hyderabad city consuming unhygienic and low nutritive quality milk.KEY WORDS: Quality Assessment, Adulteration, Market Milk, Hyderabad City, , Nutritive quality, Hygiene.

ORIGINAL ARTICLE ISRA MEDICAL JOURNAL | Volume 8 - Issue 3 | July - Sep 2016

INTRODUCTION

The milk and milk products play significant role in daily routine diet in most parts of the world and a considerable part of food

1expenditure goes on milk and milk products . Milk is a rich source of nutrients like carbohydrate, protein, fat, vitamins and minerals, which are quite essential for the better nourishment

2of human body . On the other hand, majority of health risks to consumers can be associated with milk, due to the presence of zoonotic pathogens, antimicrobial drug residues adulterants, contaminants during and after milking, these agents directly

3deteriorated the quality of milk . Among all top five milk producing countries of world, Pakistan is

thexisted on 4 position, and the current milk production of the 4country is 52,990 thousand tons . In contrast to good ranking in

milk producing countries the circulation and/or marketing of 5milk within the country is underdeveloped and informal .

However, the supply of quality milk is compulsory to fulfill the

demand of consumer, instead of that, those informal channels diluted the pure milk with unhygienic water, remove the valuable fat and/or cream from milk and spiked the different types of additives and adulterants for to maintain the

6,7temporary quality of milk and/or their extra earning margin . Most of these adulterants are toxic chemicals, may pose

8adverse effects on milk quality and human health . Adulterants like polluted extraneous water causes hazardous bacterial and viral infections, ammonium sulfate, sodium carbonate and caustic soda become causes for gastrointestinal problems ulcer,

9diarrhea, electrolytes disturbance , while hydrogen peroxide disturbs antioxidants in the body, salt/sodium chloride disturbs blood pH in the body, addition of boric acid, urea and formalin in milk may cause cardiac problems, kidney failure, vomiting,

10-13diarrhea and abdominal pain . Furthermore, above mentioned adulterants not only create serious human health problems, along with it, these are also deteriorate the quality of milk. Keeping in view the above said pan picture the study was designed to screen the various adulterants in milk and keeping quality of milk supplied to the households within the Hyderabad city. The objective of study is to detect the different adulterants in milk supplied to households within Hyderabad city and to assess the nutritive quality and energy/calorific values of milk supplied to the households within Hyderabad city.

METHODOLOGY

A longitudinal-Cross sectional study has been designed to evaluate the quality profile of milk supplied to households within Hyderabad city at the Department of Animal Products

QUALITY PROFILE OF RAW MILK SUPPLIED TO HOUSEHOLDSWITHIN HYDERABAD CITY

1 2GHULAM SHABIR BARHAM , ATTA HUSSAIN SHAH

1. Lecturer of Animal Products Technology2. Assistant Professor of Animal Products Technology

Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan

Correspondence to:Atta Hussain ShahAssistant Professor of Animal Products Technology, Sindh Agriculture University, Tandojam, PakistanEmail: vetdr_atta@yahoo.com

Received for Publication: 27-01-16Accepted for Publication: 20-05-16

Atta Hussain Shah ISRA MEDICAL JOURNAL | Volume 8 - Issue 3 | July - Sep 2016

screened adulterants extraneous water (49.60%) was at the top, followed by detergent (28.80%), cane sugar (17.60%) starch (14.40%), formalin (12.80%), skimmed milk powder (12.0%), hydrogen peroxide (10.40%), caustic soda (8.80%), urea (6.40%) and sodium chloride (4.0%), respectively (Figure-I). Physical quality characteristics of milk supplied through milk supplying agencies:Results presented in Table-I reveal that physical characteristics of milk have been notably decreased due to the addition of various adulterants by the different milk supplying sources. The specific gravity, acidity percent and pH values of control/pure milk appeared as 1.0320, 0.110% and 6.80, respectively. However, in contrast to pure milk decrease in specific gravity of milk supplied through milk producer, milk vender, middleman, processor and dairy shop was observed as 1.0306, 1.0261, 1.0253, 1.0283 and 1.0211, respectively. Statistical analysis (ANOVA) revealed low specific gravity in milk supplied by shop keepers than all other milk marketing sources, while it was found significantly higher in milk supplied through milk producer. Similarly, the acidity percent and pH values of milk received from milk producer, milk vender, middleman, processor and dairy shop were recorded as 0.124, 0.085, 0.107, 0.096 and 0.170% and 6.83, 6.88, 6.91, 6.92 and 6.65, respectively. Nevertheless, the acidity and pH values of milk from different milk supplying agencies appeared statistically (P<0.05) different from one another, mainly milk supplied through dairy shops contain high level of lactic acid count (acidity). Nutritive quality characteristics of milk supplied through milk supplying agencies:In contrast with control/pure milk, the nutritive quality characteristics of milk supplied through different milk supplying agencies to the various households within Hyderabad city was observed (Table-II). Normally pure buffalo milk contained 6.00, 4.40, 4.50 and 0.80% of fat, protein, total carbohydrates and ash contents, respectively. However, significant decrease was observed in fat (5.32, 4.33, 3.89, 4.93 and 3.04%, respectively), protein (3.86, 3.13, 2.82, 3.73 and 2.60%, respectively), total carbohydrates (4.10, 3.33, 2.73, 3.70 and 2.26%, respectively) and/or in ash contents (0.71, 0.57, 0.47, 0.65 and 0.39%, respectively) of milk supplied by milk producer, milk vender, middleman, processor and/or dairy shop. Statistical approach; LSD (0.05) showed significant (P<0.05) variation in the fat, protein, total carbohydrates and ash contents of milk of all these milk supplying agencies, whereas, low nutritive quality of milk was observed supplied by dairy shop keepers, middlemen and milk venders within the Hyderabad city. Energy/calorific value of milk supplied through milk supplying agencies:Result reveals that in contrast to control milk there significant (P<0.05) influence of different milk supplying agencies was observed on the energy/calorific values of milk (Figure-II). It was noted that the calorific value of control milk was appeared as 146Kcal/100g. Whereas, against control/pure milk, low energy/calorific values were recorded in milk supplied by milk producer, milk vender, middleman, processor and dairy shop (79.94, 64.79, 57.19, 74.05 and 46.78Kcal/100g). Significant

Technology, Faculty of Animal Husbandry and Veterinary Science, Sindh Agriculture University, Tandojam from 5th April 2015 to 27th September 2015.Market milk: A total of one hundred twenty five (125) milk samples; each of 25 from milk producer, milk vender, middleman, processor and dairy shops were collected in sterile milk sample bottles within the Hyderabad city, brought to the Analytical lab of Department of Animal Products Technology, Sindh Agriculture University Tandojam. In the first phase of study all the collected milk samples (125) from different milk marketing agencies were screen out for various adulterants, while in the next phase the physical, nutritive quality and energy value of similar samples were evaluated. Superfluous water in milk: The superfluous water in bazaar samples was observed through Cryoscope according to the method as mentioned in Association of Official Analytical

14Chemists . All the other adulterants except water in milk were examined with the help of milk adulteration testing (MAT) kit following the

15procedure of Tipu .Quality assessment of milk: Physical and nutritive quality variables like specific gravity, acidity and/or pH value, fat, protein, total carbohydrates and ash contents of market milk samples were analyzed.Specific gravity: The specific gravity of milk was measured by pycnometer, method as described by Association of Official

14Analytical Chemists . Acidity: The acidity of milk was determined through titration kit, method as described by Association of Official Analytical

14Chemists . pH value: Spiked milk sample was taken into a beaker, and electrode along with temperature probe was inserted to sample. The constant reading appeared on pH meter base was noted and recorded as pH value of milk sample. Fat content: Fat content was determined by Gerber method as

16described by James . Protein content: Protein percent was determined by Micro-Kjeldhal method as mentioned by British Standards

17Institution . Total carbohydrates: Total carbohydrates of milk samples were

16calculated by using following formula as reported by James . Total carbohydrates % = TS % - (Fat% + Protein% + Ash %)Ash content: Ash content of milk samples was determined by

Gravimetric method by using muffle furnace as described by 14Association of Official Analytical Chemists .

Energy/calorific value: The energy/calorific values were computed with following formula:Kcal (per 100g) = [(% protein) (4)] + [(% fat) (9)] + (% CHO) (4)]Following tools were used for data analysis. Summary statistics: Mean and Standard error Inferential statistics: ANOVA and Post hoc test i.e. LSD (at

0.05 level)

RESULTS

During current investigation it was noted that among all

135

ISRA MEDICAL JOURNAL | Volume 8 - Issue 3 | July - Sep 2016Atta Hussain Shah

136

(P<0.05) difference was observed in energy/calorific values of milk received from all above mentioned milk supplying

DISCUSSION

The main causes of losses in milk quality are the manipulation in pure milk, improper sanitation, undersized preservation

8technology and lack of chilling conveniences . Public of country consuming raw milk added with water by milk dealers, which has been contaminated and watered down to an extent that there is very little nutritive value left in it, resulting, to an immense level, to general public health concerns and

agencies.

18,19malnutrition . It is quite interesting to know that having fourth position of Pakistan in top milk producing countries of the world, only 3-5% of total milk production is marketed through official agencies, while remaining 95-97% of milk is produced and marketed in raw form by informal agencies around the country. These agencies are directly involved in the deterioration of milk quality and in unscrupulous activity of milk

7, 20adulteration . Looking upon above facts, current research was conducted to evaluate the quality of milk supplied to the

Positive percent of various adulterants in market milkFIGURE – 1: POSITIVE PERCENT OF VARIOUS ADULTERANTS

IN MILK SAMPLES SUPPLIED TO VARIOUS HOUSEHOLDSWITHIN HYDERABAD CITY (n=125)

FIGURE – 2: ENERGY/CALORIC VALUES OF MILK SUPPLIEDBY DIFFERENT MILK SUPPLYING AGENCIES TO

HOUSEHOLDS WITHIN HYDERABAD CITY (n=125)

Energy/calorific value (Kcal/100g)

TABLE – I: PHYSICAL CHARACTERISTICS OF MILK SUPPLIED BY DIFFERENT MILK MARKETING AGENCIESTO THE HOUSEHOLDS WITHIN HYDERABAD CITY (n=125)

*Means with different letters in same row varied significantly from one another.LSD= Least significant differenceSE±= Standard errorSuperscripts; a, b, c, d & e used in Table-I indicate the significant variation among mea

TABLE–II: NUTRITIVE CHARACTERISTICS OF MILK SUPPLIED BY DIFFERENT MILK MARKETING AGENCIESTO THE HOUSEHOLDS WITHIN HYDERABAD CITY (n=125)

*Means with different letters in same row varied significantly from one another.LSD= Least significant differenceSE±= Standard errorSuperscripts; a, b, c, d & e used in Table-II indicate the significant variation among means.

ISRA MEDICAL JOURNAL | Volume 8 - Issue 3 | July - Sep 2016Atta Hussain Shah

137

46.78Kcal/100g, respectively) of milk supplied by milk producer, milk vender, middleman, processor and/or dairy shop. The results of current research are in accordance with Aziz, Ayub et al and Awais . They reported that milk received from 6,5,10

producer/dairy farm was high in fat, protein, total carbohydrates, ash and energy level compared to that of other supplying agencies. Similarly, Hossain et al and Khan et al 30 31

also found relatively similar results for nutritive and energy values of market milk.

CONCLUSIONS

A wide range of milk samples were found to be tainted with hazardous adulterants, which can be injurious for human health.

Low nutritive quality and unhygienic milk is supplied by different marketing agents; especially dairy shop keepers, milk venders and middlemen to households within Hyderabad city.

ACKNOWLEDGEMENTS

Higher Education Islamabad, Pakistan Department of Animal Products Technology, Faculty of

Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan.

Contribution of Authors: Ghulam Shabir Barham: Conducted research and wrote articleAtta Hussain Shah: Supervised research, statistical evolution of results and proof reading of article

REFERENCES

1.� Bradely AJ. Bovine mastitis an evolving disease. Vet J. 2002; 164(2):116-28.

2.� Seale J, Regmi A, Bernstein J. International evidence on food consumption patterns. Tech. Bullet. No. 1904. US Deptt. Agric. 2003. Website: [www.ers-usda.gov].

3.� Esron D, Karimuebo E, Lughano T, Kusiluka RH, Melegela AM, Kapaa, Kalvin S. Study on Mastitis, milk quality and health risk associated with consumption of milk from pastoral herds in Dodoma and Morgora region, Tanzania, J Vet Sci. 2005; (6): 213-21.

4.� Farooq O. Agriculture. In: Pakistan economic survey, 2014-2015. Economic advisers wing, finance division, Government of Pakistan, Islamabad. Website: [www.adb.org/countries/pakistan/economy].

5.� Awais MA. Surveillance of milk adulteration and its influence on physico-chemical characteristics of milk. Thesis submitted to Sindh Agriculture University Tandojam. 2013; Pp. 21-61.

6.� Aziz AS. Study on adulteration and composition of milk sold at Badin. Thesis submitted to Sindh Agriculture University Tandojam. 2014; Pp. 21-36.

7.� Lateef MA, Faraz MI, Mustafa P, Akhtar Basher MK. Detection of adulterants and chemical composition of milk

households within Hyderabad city. During current investigation it was noted that among all screened adulterants extraneous water (49.60%) was at the top, cane sugar (17.60%) starch (14.40%), formalin (12.80%), skimmed milk powder (12.0%), hydrogen peroxide (10.40%), urea (6.40%) and sodium chloride (4.0%). The adulteration of milk with above mentioned adulterants in milk supplied through different milk supplying agencies to the consumers is sported by various scientists and researchers. Awais, Aziz and

5, 6, 20Nida et al reported that all the milk samples (100%) were added with superfluous water, 34% with formalin, 24% with cane sugar, 13% starch, 08% with skimmed milk powder and 05% with sodium chloride collected from vicinity of Hyderabad, Qasimabad and Badin cities. In addition 35.3% market milk samples were adulterated with starch at the Khartoum state of

21 22, 7Sudan . Similarly, Faraz et al and Latif et al found 97, 93.33, 46.66%, 86.88 and 13.33% milk samples adulterated with water, cane sugar, formalin, urea and hydrogen peroxide in different areas of Faisalabad. The findings of current research regarding

23detergents (28.80%) were confirmed by Manish et al . They reported addition of 20mg detergents in pure cow milk to increase the aesthetic nature of milk. However, results of

24Malame et al for caustic soda (8.80%) were also matched with the findings of present investigation. According to their observations 6.7% milk samples were found to be adulterated with caustic soda. Moreover, addition of polluted water and adulterants not only affects the nutritional quality of milk, reduces manufacturing performance, elevated the threats of microbial pollution, roots noteworthy economical losses to the industry and these agents may also pose ill effects on human

25, 26health . In the present study the specific gravity of milk supplied by milk producer, milk vender, milk collector, processor and dairy shop was recorded as 1.0306, 1.0261, 1.0253, 1.0283 and 1.0211, respectively. Present findings are in agreement with that of

27Wadekar and Menkudale , who reported the lower (1.0139) specific gravity of highly adulterated milk obtained from vendors. In another study specific gravity of milk from different agencies like direct seller (1.026), milk collection center (1.026), milk vendor shops (1.026) and hotels (1.027) was markedly

28reduced than that of dairy farm (1.031) . Similarly, during current investigation the acidity percent and pH values of milk received from milk producer, milk vender, middleman, processor and dairy shop were observed as 0.124, 0.085, 0.107, 0.096 and 0.170% and 6.83, 6.88, 6.91, 6.92 and 6.65,

28respectively. These results agreed with Javaid et al for milk of Direct Seller (0.19 and 6. 65), Milk Collection Center (0.18% and 6.66) and that of Dairy Farm milk (i.e. 0.19% and 6.65). In another study, acidity and pH values of milk samples were reported between 0.22% and 6.44 and 0.08% and 6.99, which

29support the result of present study .In the present investigation significant decrease was observed in fat (5.32, 4.33, 3.89, 4.93 and 3.04%, respectively), protein (3.86, 3.13, 2.82, 3.73 and 2.60%, respectively), total carbohydrates (4.10, 3.33, 2.73, 3.70 and 2.26%, respectively) ash contents (0.71, 0.57, 0.47, 0.65 and 0.39%, respectively) and/or in energy level (79.94, 64.79, 57.19, 74.05 and

ISRA MEDICAL JOURNAL | Volume 8 - Issue 3 | July - Sep 2016Atta Hussain Shah

138

papers%5C180]. 20. Nida S, Soomro AH, Sheikh SA, Khaskheli M. Extent of water

adulteration and its influence on physical characteristics of market milk. Pak J Nutr. 2013; 12 (2): 178-81.

21. Ali AAH. Milk adulteration by adding water and starch at Khartoum state, Pak J Nutri. 2009; 8 (4):43.

22. Faraz A, Lateef M, Mustafa MI, Akhtar P, Yaqoob M, Rehman S, et al. Detection of Adulteration, Chemical Composition and Hygienic Status of Milk Supplied to Various Canteens of Educational Institutes and Public Places in Faisalabad. J Anim Plant Sci. 2013; 23(1): 119-24.

23. Manish M, Rekha SS, Pushpa RK. An approach to the detection of synthetic milk in dairy milk: 1. Detection of detergents. Int J Dairy Technol. 2000; 53 (3): 92-95.

24. Malame PR, Bhuiya TK, Gupta RK. Microwave reflectometry based electrical characterization of milk for adulteration detection. Adv in Electro Elect Engi. 2014; 4(5): 487–92.

25. Al- Mansoor AB, El-Loly MM, Ahmed RO. A preliminary detection of physical and chemical properties, inhibitor substances and preservatives in raw milk. Inter J Food Safe. 2013; 4, 93-103.

26. Nirwal S, Pant R, Rai N. Analysis of milk quality, adulteration and mastitis in milk samples collected from different regions of Dehradun. Int J Pharm Tech Res. 2013; 5(2): 359–64.

27. Wadekar SB, Menkudale GV, Chavan BR. Survey on adulteration of the milk received from government milk scheme in Nanded town, Interlink Res Annal. 2011; 1(4): 32.

28. Javaid SB, Gadahi JA, Khaskheli M, Bhutto MB, Kumbher S, Panhwar AH, et al. Physical and chemical quality of market milk sold at Tandojam. Pak Vet J. 2009; 29(1): 27-31.

29. Gran HM, Wetlesen A, Mutukumira AN, Rukure G, Narvhus JA. Occurrence of pathogenic bacteria in raw milk cultured pasteurized milk and naturally soured milk produced at small scale dairies in Zimbabwe. Food Contr. 2003; (14): 539-44.

30. Hossain TJ, Alam K, Sidkar D. Chemical and microbiological assessment of raw milk and processing liquid market milks of Bangladesh. Res J Dairy Sci. 2010; 4 (4): 28- 34.

31. Khan BB, Yaqoob M, Riaz M, Younas M, Iqbal A. Livestock Management Manual. Department of Livestock Management, University of Agriculture, Faisalabad, Pakistan, 2005 Web site: [uaf.edu.pk/faculties/animal husb./dpts./live../live publications.html].

supplied to canteens of various hospital in Faisalabad. Pak J Zool. 2009; (9):139-42.

8. Haasnoot W, Smits NG, Voncken AEK, Bremer MG. Fast biosensor immunoassays for the detection of cows' milk in the milk of ewes and goats. J Dairy Res. 2004; 71(3): 322–29.

9. Rideout TC, Liu Q, Wood P, Fan MZ. Nutrient utilization and intestinal fermentation are differentially affected by the consumption of resistant starch varieties and conventional fibers in pigs. Brt J Nutr. 2008; 99(5): 984-92.

10. Ayub M, Ahmed Q, Abbas M, Qazi IM, Hattak IA. Composition and adulteration analysis of milk samples. Sarhad J Agri. 2007; 23 (4): 1127-30.

11. Clare DA, Catignani GL, Swaisgood HE. Biodeffence properties of milk: The role of antimicrobial proteins and peptides. Current pharmaceutical design. Bentham Sci Publish. 2003; 9 (16): 1239-55.

12. Gwin MC, Lienert G, Kennedy J. Formaldehyde exposure and asthma in children. A systematic review. Enviro. Health Perspect. 2009; 118(3): 313-17.

13. See AS, Salleh AB, Bakar FA, Yusof NA, Abdulamir AS, Heng LY. Risk and health effect of boric acid. Am J Applied Sci. 2010; (7): 620-27.

14. Association of Official Analytical Chemists (AOAC). Dairy products. In: Official Methods of Analysis. Association of Official Analytical Chemists. Inc. Gaithersburg, U.S.A, 2000. Website: [www.aoac.org/.../AOAC/.../Official_Methods_ of_Analysis /AOAC].

15. Tipu MS, Altaf I, Ashfaqu M, Siddique S. Monitoring of chemical adulterants and hygienic status of market milk. Handbook published by Quality Control Laboratory, Uni Vet Ani Sci Lahore, Pakistan. 2007; Pp.7.

16. James, CS. Experimental Procedures-estimation of major food constituents. In: Analytical Chemistry of Food. Blackie Academic and Professional and imprint of Chapman and Hall, Glasgow, UK. 1995; Pp.71-135.

17. British Standards Institution (BSI), London. Determination of nitrogen content of liquid milk In: Methods of chemical analysis of liquid milk and cream. BSI: 1741, British Standards Institution, London, UK, 1990. Website: [www.Igcstandards.com/Nitrogen].

18. Afzal A, Mahmood MS, Hussain I, Akhtar M. Adulteration and microbiological quality of milk (A Review). Pak J Nut. 2011; 10 (12): 1195-1202.

19. Zia U. Analysis of milk marketing chain, Pakistan. FAO. Food Laws Manual. 2006. Website: [www.pakjas.com.pk/