Detection of adulteration in milk: A review

Abstract

Milk is a wholesome nutritious dairy product and is consumed by a majority of the population worldwide for drinking as such, as well as via dairy products. However, the practice of adulteration of milk invariably reduces its quality and may introduce hazardous substances into the dairy supply chain jeopardising consumers’ health. Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products. This review focusses on the different methods of detection of these adulterants in milk using techniques such as DSC, RP‐HPLC, LC‐GC, HPTLC, immunoassays: CE, ELISA, FAMPST, FTIR, NIR spectroscopy, PAGE, IEF, DNA‐based methods and MALDI‐MS that have been developed and employed for the last 25 years. The combination of advanced IR spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk. An electronic tongue is an easy and economic tool for the detection of caprine milk adulterations with bovine milk. Biosensors having the ability to furnish real‐time signals have been developed for the detection of urea in milk. An attempt has been made to give a clear understanding of the most suitable methods for the determination of various sources of adulteration.

Study on sterol fraction of commercial brands of milk, yoghurt and butter sold in Iranian market and chemometric data analysis

“…Numerous methods have been reported to evaluate the purity of dairy products' fat (Poonia et al . ), including the measurement of physico‐chemical indices (Kumar et al . ; Kamthania et al .…”

Development and application of Fourier transform infrared spectroscopy for detection of milk adulteration in practice

“…; Poonia et al . ). These cover a range of analytical techniques and suggest that the combination of vibrational spectroscopy and chemometrics provides a powerful tool for quality and authenticity analysis of milk.…”

Integration of Artificial Neural Network Modeling and Hyperspectral Data Preprocessing for Discrimination of Colla Corii Asini Adulteration

“…As a kind of traditional food, authenticity of CCA is usually identified by its external properties; however, it needs rich personal experience and professional knowledge. Nowadays, some physical and chemical inspection methods were used to discriminate adulteration in food like meat [5,6], oil [7,8], honey [9,10], milk [11,12], and so on. As for CCA, polymerase chain reaction method has been reported [4].…”