Milk Adulteration

What is Food Adulteration?

Food adulteration - quality is lowered or affected
addition of substances which may be injurious to health removal of substances which are nutritious.

Definition:
Act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.

When you state that a food is adulterated?

As per Prevention of Food Adulterant Act 1954 If any inferior or cheaper substance has been substituted wholly or in part, If any constituent of the article has been wholly or in part removed If the food has been prepared, packed or kept under insanitary conditions If the food consists in part filthy, rotten, decomposed or diseased animal or vegetable or is infested with insects If the article contains any poisonous ingredient

If the food has un-prescribed colouring substance or the colouring substance is in excess of the prescribed limits.
If the food contains any prohibited or excessive preservatives. If the quality or the purity of the article falls below prescribed standard

Types of milk adulterants

1. Addition of water

2. Addition of colouring matter

3. Addition of preservatives 4. Addition of thickening agents

Addition of water

Increase the quantity

most difficult to detect

pure - does no harm other than to defraud the consumer

impure - drawn from wells near manure heaps, in barnyards, it may prove fatal.

Addition of colouring matter

The normal whiteness and opacity of milk is due to its fat globules. Carotene Annotto is the commonest dye used to impart a yellow colour to milk, cream, and butter. Annotto - seeds of a tropical American tree (Bixa orellana). It is detected by allowing the milk to stand in a tall glass, where the lower stratum will contain the pigment associated with the casein instead of remaining colourless, while the naturally yellower cream floats on top. The cow's milk red or pink, and it may be so stained by traces of blood

Addition of preservatives

To keep them from souring.

To increase the shelf life or keeping quality of milk.

Preservatives: sodium bicarbonate, borax, or boric acid. Salicylic acid and formaldehyde are less often used. In small quantities they do not affect its taste or hurt the digestion of adults, but they may be injurious and even fatal to infants, and their use should never be tolerated.

Addition of thickening agents

To bring back the consistency of milk to normal

To raise the specific gravity

To adjust the Solid Non Fat content of the milk Starch, Flour, arrowroot, chalk, carbonate of magnesia, Sugar, etc

Test to detect milk adulterants

Detection of Neutralizers in milk
Rosalic acid test (Soda Test)

Test for detection of hydrogen peroxide Test for detection of formalin Test for detection of sugar in milk Test for detection of starch Test for detection of glucose
Phosphomolybdic or Barford Test Diacetic test

Test for detection of urea Test for detection of ammonium sulphate Test for detection of salt Test for detection of pulverized soap Detection of detergents in milk Detection of water in milk Detection of skim milk powder in milk Detection of vegetable fat in milk Detection of buffalo milk in cow milk Detection of benzoic and salicylic acid in milk Detection of borax and boric acid in milk

Synthetic milk
Mixture of water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea

Differentiating tests
Physical tests

Genuine Milk

Synthetic Milk

Colour Storage Texture pH Fat Solids Not Fat Chemical tests Heat Urea test

White On storage, it remains white When rubbed on the palm, it doesnt form foam 6.6 to 6.8 4.5 5.0% 8 9%

White It turns pale yellow after some time When rubbed on the palm, foam formation noticed. 10 11 (Highly alkaline) 4.5 5.0% 8 9%

No change in colour on heating Pale yellow colour develops

It turns yellow on boiling Dark yellow colour develops

Milk allergy

adverse reactions - immunoglobulin E (IgE) antibodies to one or more protein fractions of milk, whether belonging to the casein or whey protein group. Proteins belonging to the casein group are heatstable, i.e., they cannot be broken down using heat. Thus, individuals allergic to casein proteins cannot tolerate any cow's milk, including boiled milk. whey proteins can be broken down by heat. occur in any individual. (young children, although people can develop milk allergy at any age)

Milk intolerance

Milk intolerance occurs as a result of the decrease or absence of an enzyme, called lactase, in the gastrointestinal tract that is required to metabolise the milk sugar lactose. mainly seen in individuals over the age of five. Particularly black children partially or completely lose this enzyme.

Milker's nodule

localized, cutaneous, and mostly benign infection caused by a DNA virus of the genus Parapoxvirus. common in cattle worldwide. Infections in cattle are also known as bovine papular stomatitis. Human disease is contracted through direct transmission (ie, handling of infected cow teats, calf muzzles, or other sites of active bovine infection) or through indirect transmission (ie, handling of virally contaminated objects). The course of milker's nodule is usually self-limited, running from 14-72 days, with infrequent systemic symptoms and little or no scarring.

Milk Properties

Milk proteins - consist mainly of casein, b -lactoglobulin, a lactalbumin, etc.

Casein exists only in milk and is found in the form of a calcium caseinatephosphate complex. It is present in the colloidal state. 8 per cent of the total protein in milk. Casein itself is composed of a , b , g fractions. b -lactoglobulins and a -lactalbumin are also known as whey or serumproteins. They are also present in the colloidal state and are easily coagulable by heat.

Phospholipids: three types of phospholipids, viz. Lecithin, cephalin and sphingomylin.

Lecithin, which forms an important constituent of the fat globule membrane, contributes to the richness of flavour of milk. highly sensitive to oxidative changes, giving rise to oxidized/ metallic flavours. Phospholipids are excellent emulsifying agents, and no doubt serve to stabilize the milk fat emulsion.

Milk Properties

Density and Specific Gravity:

Milk is heavier than water. The average specific gravity ranges cow milk -1.028 to 1.030 for, buffalo milk -1.030 to 1.032 skim milk - 1.035 to 1.037 for.

Freezing point of milk Milk freezes at temperatures slightly lower than water due to the presence of soluble constituents such as lactose, soluble salts, etc., Indian cow milk - 0.5470C (31.020F) and buffalo milk - 0.5490C (31.010F).

Milk Properties

Enzymes:
1) Analase (diastase) starch splitting, 2) Lipase fat splitting, leading to rancid flavour, 3) Phosphate capable of splitting certain phosphoric acid esters (basis of phosphatase test for checking pasteurization efficiency); 4) Pro-tease protein splitting; 5) Peroxidase and Catalase decomposes hydrogen peroxide.

Vitamins:
Fat-soluble vitamins A, D, E and K; and Water-soluble vitamins of the B-complex group (such as thiamine or B1, riboflavin or B2, pantothenic acid, niacin, pyridoxine or B6, biotin, B12, folic acid, etc.)

PH:
cow milk - 6.4 to 6.6 buffalo milk - 6.7 to 6.8. Higher pH values for fresh milk indicate udder infection (mastitis) and lower values, bacterial action.

Milk Properties

Pigments: These are 1) fat soluble, such as carotene and xanthophyll, and 2) water soluble, such as riboflavin. Carotene is the colouring matter of all green leaves, where it is masked by chlorophyll. Carotene (the pure substance of which has a reddish-brown colour) is fat soluble and responsible for the yellow colour of milk, cream, butter, ghee and other fat-rich dairy products. Besides contributing to the colour of cow milk, carotene acts as an anti-oxidant and also as a precursor of vitamin A. Riboflavin, besides being a vitamin, is a greenish-yellow pigment, which gives the characteristic colour to whey.

Spoilage of Milk

Milk

Rich source of nutrients Also an efficient vehicle for a variety of pathogens

Sources of infection or contamination of milk

Dairy animal Human handler or Environment,

e.g., contaminated vessels, polluted water, flies, dust, etc.

Spoilage of Milk and Milk Products

Spoilage occurs when microorganisms degrade the carbohydrates, proteins, fats of milk and produce noxious, end products.

Different types of Spoilage of Milk and Milk Products

Spoilage type
Souring

Organisms involved
Lactobacillus sp. Streptococcus sp. Bacillus sp. Proteus sp. Micrococcus sp. Clostoridium sp. Coliform bacteria Alcaligenes sp.,Klebsiella sp.,Enterobacter sp. Serratia marcescens Clostridium sp. Penicilium sp.,Geotrichum sp.

Signs of spoilage
Sour milk, curd formation Alkaline pH Curd formation

Sweet curdling

Gas production Ropiness

Explosion of curds Stringy or slimy milk

Red rot Gray rot Dairy mould

Red colaration Gray colaration, Foul smell Mouldy appearance

Flavour of Milk

The flavour of milk is also due to the short chain fatty acids produced, particularly butyric acid.
Acid/sour flavour - lactic acid bacteria which ferment lactose. Fruity flavours may arise due to psychrotrophs such as Pseudomonas fragi. Bitter or putrid - caused by psychrotrophic bacteria which produce protease. It is the proteolytic action of protease that usually causes spoilage in milk. Malty flavours - caused by Streptococcus lactis var. maltigenes and is characterized by a corn flakes type flavour. Ropy milk is also caused by bacteria, specifically those which produce exopolysaccharides.