Effect of Intensity of Heating on Qualitative Tests for the Detection of Common Adulterants in Milk

Rameshbhai, Chaudhari Priyankaben; Vilasrao, Kakade Pooja; Dharin, Jayswal; Patel, Sweta; Shaikh, AI; Aparnathi, K.D.

doi:10.20546/ijcmas.2017.608.342

Cited by 2 publications

(2 citation statements)

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“…According to Aparnathi et al 10 it has been observed that processing methods, such as sterilization, have a substantial impact on the results of qualitative tests. Different analytical procedures have been devised to detect the presence of adulterants in milk, while certain traders continue to employ novel techniques to adulterate milk with less expensive substances 11 . n the present investigation, the presence of sorbitol and sodium chloride as adulterants in milk was observed.…”

Section: Discussionmentioning

confidence: 99%

“…However, the presence of formalin in milk poses a significant risk to human health due to its potential to cause cancer. Recent studies have shown that milk is intentionally adulterated with a variety of substances, including urea, sorbitol, water, sucrose, salt, and detergent, all of which are adulterants 11 . According to Azad and Ahmed, certain edible components are included as adulterants to improve the flavor of milk 8 .…”

Section: Discussionmentioning

confidence: 99%

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Detection of Various Chemicals in Locally Available Open Milk Samples in Dear Ismail Khan, Pakistan

Ayesha Aslam,

Rubina Naz,

Shakeeb Ullah

et al. 2024

HSJ

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Background: Milk is very nutrient-dense. However, milk is readily contaminated during production, processing, and storage, endangering the health of users. The identification of dangerous chemicals in milk is crucial. The present study aimed to highlight the problem of milk pollution by observing milk samples at district Dera Ismail Khan. Materials and Methods: To achieve the objective, a total of 60 milk samples were gathered by stratifying the district into two distinct geographical distributions: within the city and beyond the city boundaries, based on population density. Different analytical techniques were used for the quick detection of dangerous chemicals or the targeted verification of milk validity. Results: According to quantitative data, the average levels of fat, lactose, added water, temperature, freezing point, pH, and conductivity of the milk are statistically the same (p > 0.05). However, the average content of SNF, density, salts, and protein are statistically different (p <0.05). The qualitative findings revealed the presence of sodium chloride and sorbitol in minimal quantities, while a majority of the samples exhibited adulteration with formalin. Conclusion: The study's findings led to the conclusion that milk sold both within and outside of the region of D.I. Khan had been adulterated with sodium chloride, sorbitol, and formalin to produce distinctive hues. Control and elimination of this problem may require the application of efficient preventative measures and mitigating strategies.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%