A new ultrasonic method to detect chemical additives in branded milk

Mohanan, S.; Panicker, P. G.; Iype, Lilly; Laila, M; Domini, I; Bindu, R. G.

doi:10.1007/s12043-002-0049-9

Cited by 20 publications

(8 citation statements)

References 1 publication

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“…It is known that long continuous intake of sodium carbonate or bicarbonate and formalin might be harmful, as it causes damage to the gastrointestinal tract, primarily the stomach and lower oesophagus (Resmini et al, 1988). In addition, it may have a carcinogenic effect on human (Haddad and Winchester, 1990) and severe acidosis which result from rapid conversion of formaldehyde to formic acid (Mohanan et al, 2002). Table 2 reveals that the mean value of tetracycline residues in the examined samples of UHT milk was 23.62 ± 7.01 with a minimum value of 10.00 and a maximum value of 78.71 ppb.…”

Section: Resultsmentioning

confidence: 98%

Detection of some chemical hazards in milk and some dairy products

Ahmed¹,

Hafez²,

Awad³

2015

Afr. J. Food Sci.

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Chemical contaminants in milk comprise of hazardous chemicals that may be introduced during milking, dairy processing or packaging. They possess some hazards to humans who consume milk and other dairy products. Total of one hundred and fifty (150) samples were collected; thirty each of UHT milk, yogurt, soft, hard and processed cheese. The samples were analyzed to investigate the presence of some chemical hazards. Chemical analysis indicated that tetracyclines were present in samples of UHT milk with variable percentages, while aflatoxin M1 was detected in all of the examined UHT milk samples and cheese. Sorbic acid, benzoic acid, sulphur dioxide and nitrite were detected in some samples of cheese. The potential to cause toxicological harm to the consumers is common for all of the detected chemical contaminants.

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Section: Resultsmentioning

confidence: 98%

Detection of some chemical hazards in milk and some dairy products

Ahmed¹,

Hafez²,

Awad³

2015

Afr. J. Food Sci.

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“…In this method, the density and ultrasonic velocity are determined for different samples while the temperature is kept fixed for a particular measurement. Ultrasonic velocities were measured by a single crystal ultrasonic interferometer at a frequency of 2 MHz [5] Piezoelectric Sensor-Jiali et al have reported the determination of bacteria counts in fresh milk in real-time using piezoelectric transducer. The detection system consists of a cell for detection, oscillator, frequency counter and computer in which self-developed software is installed to capture the transducer response with the change of culture media during bacteria growth.…”

Section: Conductancementioning

confidence: 99%

Smart Milk Adulteration Detection

Chandnani*¹,

Belani²,

Bansal³

et al. 2019

IJRTE

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Adulteration is extremely basic today and the most normally adulterated nourishment item is milk. The most widely recognized explanation behind adulteration is the utilization by producers of undeclared materials that are less expensive than the right and pronounced ones. Adulteration brings down the nature of nourishment and now and then, harmful synthetic substances are likewise added which can be dangerous to health. Adulteration of products either in liquid or solid form can harm or pose serious health risk issues to the consumer. The present investigation was arranged with the primary goal of recognizing purchasing practices of homemakers and their degree of awareness identified with chosen food items. Being considerate of the health & betterment of the society we have planned a project which will allow the customer to know about the level of purity of product which they are buying and being aware of it in future.

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“…So to increase the shelf life, addition of chemical preservatives in branded milk [21] is a very common practice. Sometimes hydrogen peroxide (H 2 O 2 ) is used as a preservative [22].…”

Section: Hydrogen Peroxide (H 2 O 2 )mentioning

confidence: 99%

Common Milk Adulteration in Developing Countries Cases Study in China and Sudan: A Review

Salih¹,

Yang²

2017

J Adv Dairy Res

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Food adulteration is a bigger problem faces the world and developing countries are higher risk related with this problem due to lack of good monitoring and policies. Milk in natural form has a high food value; it comprises nutrients, which are essential for proper growth and maintenance of the human body. Recently, there has been an upsurge in milk consumption worldwide, especially in developing countries, and consumption of milk is now forming a significant part of the diet for a high proportion of the global population. As a result of the most increased demands, high growth in competition in the dairy markets and increasing complexity of the supply chain, some unscrupulous milk producers are indulging in milk fraud. This malpractice has become a big common problem in the developing countries. Milk is often subjected to fraud (by means of adulteration) for lack of proper hygienic conditions of processing storage or financial gain, transportation and marketing. Water is the most common adulterant used which dilute and decreases the nutritional value of milk. If the water is contaminated, for example, with pathogens or chemicals, this poses a big serious health risk for consumers. To the diluted milk, inferior cheaper materials may be added such as milk powder, cane sugar and urea, even more hazardous chemicals including melamine, caustic soda, formalin, and detergents. These additions have the potential to cause serious healthrelated problems. This review aims to shows the impacts of milk fraud on nutrition and food safety in developing countries especially China and Sudan.

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A new ultrasonic method to detect chemical additives in branded milk

Cited by 20 publications

References 1 publication

Detection of some chemical hazards in milk and some dairy products

Detection of some chemical hazards in milk and some dairy products

Smart Milk Adulteration Detection

Common Milk Adulteration in Developing Countries Cases Study in China and Sudan: A Review

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