ad u l tr a t io n s of

Testing the
m ilk p ro d u ct s
milk and

Course Instructor: Dr.Hesari

by

Roya Fathitil

November 2010
Introduction

On Ce Fin
-f arm ntr Re
cei pro At l pro ished
al m v du ine/ duc
ilk ing ctio
lab test poi n c in lin ts
ora ing nts on e
tor . tro
ies l
 Why
?Adulteration

Using a cheap In the hope

ingredient to that the
To
substitute a altered
maximise
more expensive product passes
revenues
one or remove undetected by
by
the valued final
component consumers
 s of
b l e m
Pro Milk n
a tio
l t er
adu
Deterioration of consumers
’A risk to the quality of the end
Economic losses
products
safety
 Inform cosumers
about identity of Obliging
a product produsers
Product to conform
labelling predefined
product
standards
None-compliance with.1
product standards

,Maximum/minimum content of water

solids-non-fat, & fat in certain dairy products

Geographical origin of the product

Wrongful addition of certain ingredients of.2
dairy or none dairy origion

Watering of milk

Milk of different species

Addition of non dairy protein

Altering the casein/whey protein ratio

Addition of vegetable or animal fats to milk fat

None-authorised preservatives
None-compliance regarding use of.3
certain technological processes

Heat treatment

Cheese ripening
 stable natural
isotope
fractionation and
isotope ratio mass
DNA-based spectrometry polymerase
techniques chain reaction
(PCR)

Identifying
geographical
origin
Farm
t o For
k
 Watering of milk

density of milk, the refractive index

most importantly, its freezing point

0.5310ºC and -0.5209ºC-

salt starch
sugar
 the source of the DNA is somatic cell that • methods
affected by a number of factors (number DNA-based
and stage of lactation, udder health)
Sheppard used the C12:0/C10:0 • TG profile
ratio to detect addition of bovine to Fat ratios,
ovine or caprine cheese milk

species
electrophoresis,chromatography and • milk proteins
immunochemistry,Isoelectric focusing in
thin polyacrylamide gels (PAGIF)

ifferent
make-up of
The addition of rennet to ewes yoghurt to • the molecular
produce para-kapa-caseins Differences in
the γ-casein peptides originated after •
digestion of the sample with plasmin

Milk of d
Addition of dairy & non dairy protein

Melamine
l ph at e
on iu m su
amm

reconstituted milk c

urea
i l k po w der
skim m
o w der
hey p
t erm i l k or w
bu t
Altering the casein/whey protein ratio

by-product of cheese making, rennet whey

(Caseinomacropeptide)

More sulphur-containing amino acids and

aromatic amino acid

ninhydrin reaction or by polarography

Chromatographic, electrophoretic, spectroscopic
techniques
Addition of foreign fats to milk

sunflower
C, 12:0/10:0
Fat seed, corn,
14:0/12:0C,
ratios safflower
18:2/8:0C,16:0/14:0C
oil,Tallow

Triglyceride S-values
lipolysis of MF~ false-
formulae positive results

Sterol melting points of phytosteryl -

analysis acetate and cholesteryl acetate
GLC -
 Preservatives
Neutralizers &

y l ic acid
n d s al i c
formalin n z o ic a
be
n d b o r ic a c id
bora xa
,hydrated lime
detergents ,sodium hydroxide
hy dr
ogen sodium carbonate
pero
xide or sodium bicarbonate
Heat
load phosphatase

Immunochemical
peroxidase
low methods
he
at
loa
d

turbidimetric
HPLC
method
 High he
Heat load at load

 Maillard reaction products(furosine, lactulose & Furfurals)

indicative of milk powder or reconstituted milk added to
fluid milk
 lysinoalanine (LAL) as an indicator for heat treatment of
milk & addition of dairy-based substitutes rich in LAL
(caseinates, etc.) to other milk products
 Lactulose analytical index to distinguish UHT from
sterilised milk

Capillary electrophoresis GLC mass spectrometry

color HPLC enzymology

imetr
y
 Con
Classical methods of analysis plus c lu
sion
new analytical techniques s

Regularly updating a database holding n s

l u s i o
information of the commodity Con c
concerned

Combination of different analytical

techniques
 References
1. Gerrit Smit (2003) Dairy processing Improving quality. Woodhead Publishing Limited
and CRC Press LLC.
2. LEOM.L. NOLLET FIDEL TOLDRA (2010) Hand Book of Dairy Foods Analysis
CRC Press Taylor & Francis Group.
3. Adnan Y. Tamime (2009) Milk Processing and Quality Management. Wiley-Blackwell
Publishing Ltd.
4. (2005) Manual of methods of Analysis of foods(Milk and milk products) Directorate
general of health services Ministry of Health and Family Welfare Government of
India New Dehli.
5. (2009) Rapid Determination of Melamine in Liquid Milk and Milk Powder by HPLC on
the Acclaim Mixed-Mode WCX-1 Column with UV Detection. Dionex Corporation
6. Joana Santos, Paulo Fernandes, e Ronald Bardsley (2003) PORTUGUESE “PDO”
7. CHEESE AND SPECIES ORIGIN OF MILK. Electron. J. Environ. Agric. Food Chem.
2 (4) 476-479.
7. http://www.dairyforall.com/milk-adulteration.php