Ammonium sulphate is added to increase the lactometer reading by maintaining the density of diluted milk. Similarly, melamine is added to increase protein content falsely (Liu et al. Commercial urea is added to milk to increase non-protein nitrogen content (Sharma et al. Urea, being a natural constituent of raw milk, has a maximum limit imposed by FSSAI (Food Safety and Standards Authority of India) Act 2006 and PFA (Prevention of Food Adulteration) Rules 1955 which is to be 70 mg/100 ml. For example, cane sugar, starch, sulfate salts, urea and common salts are added to increase solid-not-fat (SNF). Adulterants are added in milk to increase these parameters, thereby increasing the milk quality in dishonest way. Some of the major adulterants in milk having serious adverse health effect are urea, formalin, detergents, ammonium sulphate, boric acid, caustic soda, benzoic acid, salicylic acid, hydrogen peroxide, sugars and melamine.Ĭommon parameters that are checked to evaluate milk quality are- fat percentage, SNF (Solid-not-Fat) percentage, protein content and freezing point. However, some adulterants are too harmful to be overlooked. These adulterations do not pose any severe health risk. Adulterants in milk mainly include addition of vegetable protein, milk from different species, addition of whey and watering which are known as economically motivated adulteration (Fischer, Schilter, Tritscher, & Stadler, 2011 Singh & Gandhi, 2015). Milk powder is the second most likely food item being in the risk of adulteration after olive oil (Moore et al. Milk adulteration detection techniques need to be very specific and rapid, because defrauders have escaped condemnation claiming less effectiveness of the conventional detection techniques (Garcia, Sanvido, Saraiva, Zacca, Cosso, & Eberlin, 2012). For example, LC (Liquid Chromatography) and ELISA (Enzyme Linked Immunosorbent Assay) are the most common techniques used to detect foreign protein PCR (Polymerase Chain Reaction) and PAGE (Polyacrylamide Gel Electrophoresis) are usually used to detect milk from different species as adulterants in milk of a particular species. Type of quantitative detection techniques depend on the nature of adulterants in milk. Qualitative detection of adulterants in milk can be easily performed with chemical reactions while quantitative detections are complex and diverse. The situation is significantly worse in developing and underdeveloped countries due to the absence of adequate monitoring and lack of proper law enforcement. The motivation for food fraud is economic, but the impact is a real public health concern (Ellis, Brewster, Dunn, Allwood, Golovanov, & Goodacre, 2012 Singh & Gandhi, 2015). Possible reasons behind it may include- demand and supply gap, perishable nature of milk, low purchasing capability of customer and lack of suitable detection tests (Kamthania et al. Unfortunately milk is being very easily adulterated throughout the world. It is one of the best sources for protein, fat, carbohydrate, vitamin and minerals. Milk is considered to be the ‘ideal food’ because of its abundant nutrients required by both infants and adults. Swill milk scandal has been reported in 1850 which killed 8000 infants in New York alone (How we poison our children 1858). However, history of milk adulteration is very old. ![]() Milk and dairy product adulteration came into global concern after breakthrough of melamine contamination in Chinese infant milk products in 2008 (Xin & Stone, 2008). This review intends to contribute towards the common knowledge base regarding possible milk adulterants and their detection techniques. Nowadays milk is being adulterated in more sophisticated ways that demands for cutting edge research for the detection of the adulterants. Apart from regular techniques, recent development in these detection techniques have also been reported. This study is organized to be an 'adulterant based' study instead of 'techniques based' one, where qualitative detection for most of the common adulterants are enlisted and quantitative detection methods are limited to few major adulterants of milk. ![]() This paper presents a detailed review of common milk adulterants as well as different methods to detect the adulterants both qualitatively and quantitatively. Unfortunately, in contrast to common belief, milk adulterants can pose serious health hazards leading to fatal diseases. ![]() However, this is one of the most common phenomena that has been overlooked in many countries. Food adulteration is a global concern and developing countries are at higher risk associated with it due to lack of monitoring and policies.
0 Comments
Leave a Reply. |