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Milk Adulteration

This document discusses various biochemical tests to detect common adulterants in milk, which are often added to increase shelf life or volume. Seven common adulterants are described: 1) bacteria (detected using methylene blue test), 2) table sugar (detected using resorcinol test), 3) starch (detected using iodine solution), 4) acids like benzoic and salicylic acid (detected using sulphuric acid and ferric chloride), 5) soap (detected using phenolphthalein indicator), 6) formalin (detected using sulphuric acid and ferric chloride), and 7) ammonium sul

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Abubakker Siddiq
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292 views2 pages

Milk Adulteration

This document discusses various biochemical tests to detect common adulterants in milk, which are often added to increase shelf life or volume. Seven common adulterants are described: 1) bacteria (detected using methylene blue test), 2) table sugar (detected using resorcinol test), 3) starch (detected using iodine solution), 4) acids like benzoic and salicylic acid (detected using sulphuric acid and ferric chloride), 5) soap (detected using phenolphthalein indicator), 6) formalin (detected using sulphuric acid and ferric chloride), and 7) ammonium sul

Uploaded by

Abubakker Siddiq
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Detection of Adulteration in Milk

Objective:
To detect various adulterants present in milk using specific biochemical tests.

Theory:
Milk procurement is one of the important aspects that ensure the safety level of the milk.
Quality control tests for milk are a considerable aspect to assure adulterant free milk for consumption.
Adulteration of milk is considered to reduce the quality of milk. Adulterants like soap, acid, starch,
table sugar and chemicals like formalin are added to the milk. Most of the chemicals used as
adulterants are poisonous and cause health hazards. Adulterants are mainly added to increase the
shelf life of milk. Some of the preservatives like acid and formalin is added to the milk as adulterants,
thereby increasing the storage period of milk. Generally, water is added to the milk to increase the
volume content of the milk. Some of the common adulterants found in milk and their detection are
discussed.

1) Microorganism:
Milk may contain some harmful microorganisms like bacteria along with some potentially
beneficial microbes. Microbiological analysis of milk is carried out to determine the degree of bacterial
contamination in milk and to understand the chemical changes brought in milk as a result of
microbial action. Pasteurization is done to destroy such harmful bacteria. If pasteurization of milk is
not carried out properly there will be presence of larger count of bacteria in the milk. Methylene blue
Reduction test is used to detect the presence of bacteria in milk. This test works on the principle that
the methylene blue indicator is present in an oxidized form, but in the presence of bacteria, leads to
the reduction of this indicator in a comparatively short span of time. The blue color developed on
addition of the indicator to the milk will change to white color within a short period indicates the
presence of bacteria in the milk and thus denotes improper pasteurization.

2) Table Sugar:
The common sugar present in milk is lactose. The fat content of the milk is more compared to
the protein content. Table sugar like sucrose is added to the milk to increase the carbohydrate content
of the milk and thus the density of milk will be increased. So the milk can now be adulterated with
water and it will not be detected during the lactometer test. Ketose sugar will react with the resorcinol
to give a red colored precipitate, indicating the presence of Table sugar in milk.

3) Starch:
Milk contains relatively large amount of fat. Addition of carbohydrate to milk increases its solid
content. There by reducing the amount of fat present in the milk. Starch is one such component that
is added to adulterate milk. The test to detect starch in milk uses iodine solution, addition of which
turns the milk solution to blue black color due to the formation of starch Iodo complex, in the
presence of starch.

4) Acids:
Generally acids like Benzoic acid and Salicylic acid is used as a preservative in food industry. It
is added to milk to preserve and thus increase the shelf life of milk. Presence of these acids can be
detected by adding conc.sulphuric acid and ferric chloride, which when reacts with benzoic acid and
salicylic acid to give buff colored and violet colored reaction products.

5) Soap:
Soap is added to milk to increase the foaming of milk and thus to have thick milk. Addition of
such chemicals will cause health problem especially related to stomach and kidneys. Soap can be
detected by adding phenolphthalein indicator to the adulterated milk. A pink color will be observed if
soap is present as the alkali will be neutralized by the acidity of the milk when phenolphthalein
indicator is added.

6) Formalin:
Formalin is a preservative and can preserve milk for long period of time. Due to its high toxicity,
it is considered to cause liver and kidney damage. Formalin reacts with Sulphuric acid and ferric
chloride to give a purple colored ring at the junction of the milk layers, thereby indicating the presence
of formalin adulterated in milk.

7) Ammonium Sulphate:
Ammonium Sulphate is added to the milk as it increases the lactometer reading by maintaining
the density of milk. Ammonium sulphate adulterated milk can be detected by adding sodium
hydroxide, sodium hypochlorite and phenol, the reaction of the three reagents with ammonium
sulphate results in formation of deep blue colour. The deep blue color is generated when the amine
reacts with phenol in the presence of hypochlorite in an alkaline environment, results in the formation
of a complex which is blue in color.

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