VMD 511: Animal Welfare, Ethics and Jurisprudence (2+0)

FRAUDS IN THE SALE OF MILK

• The adulteration of milk is very common in India. There are various chemical tests to detect these adulterations. (eg) Addition of water to milk – detected by

  • Determination of specific gravity of milk by lactometer.
  • Test for nitrate in milk: Normal milk does not contain nitrates but ordinary water does. The presence of nitrates in the milk is a sure test of adulteration of milk with water.

Routine methods in the adulteration of milk

Adulteration	Method
Reduction of fat	By adding water By skimming of milk By skimming and watering
Addition of thickening agents	This is done to increase the specific gravity and consistency of the milk. It is done by adding starch gelatin and cane sugar
Addition of colouring agent	Sometimes colours are added to make milk more attractive The colours generally used are annatto and coal tar dyes.
Addition of preservatives	Preservatives like formalin, boric acid, hydrogen peroxide, sodium bicarbonate, sodium carenate are added to retard the decomposition with an objective to Delay the curdling of milk Destroy the pathogenic bacteria
Accidental adulteration	Some adulterants are mixed accidentally in the milk (eg) urine or animal, dung, vegetable cells, dirty water. These agents give a foul smell.