Surveillance of Milk Adulteration and its Influence on Physico-Chemical Characteristics of Milk in Hyderabad, Pakistan

Abstract

| Present study was carried out to evaluate the common adultrants practiced in market milk at the vicinity of Hyderabad city. In first experiment, a total of 100 unprocesed milk samples (five from each retailer sale points) were collected and examined during the summer season. Market milk was mainly adulterated with water, formalin, cane sugar (CS), skimmed milk powder (SMP), starch and sodium chloride. The water was common adulterants found to be in all the milk samples (100%), followed by formalin (34%), CS (24%), starch (13%), SMP (08%) and sodium chloride (05%). In second experiment, the recovered adultrants (viz., water, starch, SMP, CS, formalin) was used as treatment to record their effects on the physico-chmical charcateristics of normal milk. Significant influence of extraneous water (10 and 20% ) among the treatment was observed on physico-chemical characteristics of milk. Decrease in specific gravity (1.027±0.0003 and 1.024±0.001 respectively) and increase in freezing point(-0.462±0.01 and -0.399±0.01 0 C, respectively) was recorded against their corresponding controls (1.030±0.001 and -0.525±0.01 0 C, respectively) by the addition of extrenous water in milk. Addition of 10% water did not show any significant influence (p> 0.05) on pH value of milk (6.68±0.03), while 20% water had remarkable effect (p<0.05) on it (6.72±0.02) compared to that of whole milk (6.64±0.02). comparable reduction (p<0.05) in TS (total solid) content (13.34±0.28 and 11.15±0.44%) as compared to control milk (15.54±0.35) was observed. Protein, fat and lactose contents were also influenced (p<0.05) by addition of extraneous water to control milk. Addition of 1 and 2% each of starch, SMP and CS to normal milk did not show (p> 0.05) any significant influence on pH values and fat contents of milk, except addition of 2% CS that affected the pH (p<0.05). These results indicate alarming state of milk adulteration in Hyderabad city. As these adultrants significantlty affected the physico-chemical characteristics of milk like specific gravity, total solids content, protein and lactose content of milk.

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“…It was confirmed from current investigation and findings of Javaid and Memon that the addition of water and other adulterants in milk affect the pH value and titratable acidity of milk collected from direct seller, milk collection center and that of dairy farm milk [4,23]. In favour of present results other authors reported that due to presence of extraneous water freezing point of milk vended by retailer, milk venders and milk collectors was adversely affected and noted to be high, while specific gravity was low compared to milk of dairy farm and processor [24].…”

Milk Adulterants in Quetta: A Threat to Public Health

“…In another study only 2% milk samples were adulterated with formalin (27). Formalin decreases the pH value and is potent carcinogenic that may cause serious lethal effects on the consumers (28).…”

Perceptions of rural and urban residents in Borana pastoral and agro-pastoral areas in Ethiopia related to milk adulteration

“…The adulteration of milk may cause significant problems for human health related to foodborne diseases and food poisoning [ 5 ]. Chemical adulterants of milk have serious adverse health effects resulting in food poisoning, while milk adulterated with foreign proteins, such as soy, rice and almond proteins, are clinically recognized as allergens [ 19 ] and potentially compromise the nutritional content and quality of milk [ 6 ].…”

“…The ultimate intention of milk adulteration is often to earn more benefits from increasing the volume or changing the composition [ 1 , 4 ]. Adulteration can decrease the quality and safety of milk by influencing the physicochemical and microbiological properties and ultimately makes milk unsuitable for further processing or consumption [ 5 ]. The problem of food adulteration in general has been largely controlled and reduced in most developed countries through the application of very strict regulatory activities.…”