LAB-11

Methods for the detection of adulteration in milk

There are different types of adulteration in milk in order to increase the Solid
Not Fat (SNF), thickness and to preserve the milk. The adulterated milk is harmful
for human consumption especially for young ones.

Following are the commonly added adulterants of milk:

 Sugar  Starch

 Urea  Hydrogen per-oxide

 Salt  Detergents
 Formalin

 Neutralizers

 Water

Detection of adulterants used to increase SNF of Milk

Test for detection of sugar in milk:
Reason of adulteration:
Mostly sugar is added into the milk in order to increase the SNF content or
to increase the lacto-meter reading of milk that is already diluted with water.

Procedure:

1. Take 10 ml of milk in the test tube.

2. Add 5 ml of HCL along with 0.1 gm of resorcinol reagent.
3. Shake the test tubes.
4. Boil it for 5 minutes.

Result:
Appearance of red color will indicate presence of sugar.
Test for the detection of starch:
Reason of adulteration:
It is used to increase the SNF contents of milk. Apart from starch, wheat
flour and rice flour are also added for the same purpose.

Procedure:
1. Take 3 ml of milk in a test tube.
2. Boil it thoroughly
3. Then milk is cooled at room temperature.
4. Add 2-3 drops of 1% iodine solution.

Result:
Blue color will indicate the presence of starch.

Test for the detection of urea:

Urea is generally used in the preparation of synthetic milk and used to
increase SNF content of milk.

Procedure:
1. Take 1 ml milk sample in a test tube.
2. Add 1 ml para-dimethyl amino benzaldehyde.

Result:
Appearance of yellow color will indicate that milk is adulterated with urea.
LAB-12
Detection of Adulterated Milk
Test for detection of skimmed milk powder in milk:
Skimmed milk is added in milk to make it thick and to increase SNF.
Procedure:
1. Take 5 ml of milk sample in test tube.
2. Add nitric acid drop by drop
Result:
If color will change towards orange indicates the presence of skimmed
milk as an adulterant.
Test for the detection of salts:
Addition of salt in the milk is mainly to restore or with the aim of increasing
corrected lacto-meter reading.
Procedure:
1. Take 5 ml silver nitrate in the test tube.
2. Add 2-3 drops of 1 % pottasium di-chromate.
3. Add 1 ml milk sample in it.
4. Mix it thoroughly.
Result:
If the color turns yellow, the milk is adulterated with salt.
LAB-13
Detection of Preservatives and Neutralizers in Milk
Test for the detection of hydrogen per-oxide:
Hydrogen per-oxide is added in the milk to preserve and increase the shelf
life of milk. The small amount of Hydrogen per oxide is not lethal for adults but it
is harmful for young ones.

Procedure:
1. Take 5 ml of milk in test tube.
2. Add 5 drops of para-phenylene diamine.

Result:
Appearance of Blue colour will indicate the presence of hydogen per oxide.

Test for detection of detergent in milk:

It is added in order to increase the viscosity of milk as well as to preserve it.

Procedure:
1. Take 5 ml milk sample in test tube.
2. Add 0.1 ml bromo-cresol purple solution in it.
3. Mix it thoroughly.

Result:
Appearance of violet color will indicate the presence of detergent in milk.

Test for detection of formalin in milk:

It is used as preservatives but 40 % of formalin is highly poisonous for
human consumption.

Formalin increases/ enhances the shelf life of milk and thus is added as a
preservative.
Procedure:
1. Take 10 ml of milk in test tube.
2. Add 5 ml of sulphuric acid on the side of test tube without shaking.

Result:
Appearance of violet or blue ring at the intersection of two layers shows the