Analysis of milk

Presente
d

Composition of milk

Buffalo milk : high fat content (7.44%)

Cow milk
: low fat content ( 3.66%)

IS IT MILK IS CONTAMINATED.?

Contamination of milk
THE NATIONAL NEWS(11-1-2012)& BBC:
68% of Indian milk
contaminated
diluted with water
sweeteners
Fat
se
volume
non-edible solids
glucose and
skimmed milk powder

o Addition of water not only reduces the

nutritional value of milk but
contaminated water may also pose
health risks

o The presence of detergent "indicates

lack of hygiene and sanitation in the
milk handling

Preparation of sample
o. Warm the sample to 37 0 40 0 C by transferring it
to the beaker & keep it in a water bath
maintained at 400 - 450C
o. Stir slowly for proper homogenisation. Mix
sample thoroughly by pouring back into the
bottle, mixing to dislodge any residual fat
sticking to the sides and pour it back in the
beaker.
o. Allow the sample to come to room temperature
(26 0 - 28 0 C) and withdraw immediately for
analysis.

SPECIFICGRAVITY

o LACTOMETER
o 1.025-1.035 (250C350C)
o After 12hr of milking
rise 0.0013

DETERMINATION OF
o PH Meter
o Calibrate the PH
Meter
o Avg . PH

6.6

o Due to lactic acid

Detection of Adulterants in Milk

Detection of Cane Sugar in Milk

Modified Seliwanoff Method:
PRINCIPLE:
Fructose + resorcinol in HCl
procedure
Procedure:
std for 10
min
milk + conc. HCl
water bath for exactly 1
min

red colour

filter

1 ml filtered milk serum &

5 ml modified resorcinol - HCl reagent

Withdraw the tube &observe the colour

red colour

Test for QAC (Detergents)

o To a centrifuge tube add 1 ml milk, 5 ml water, 1 ml
EOSIN soln & 0.2 ml buffer and shake hard for 10 sec.
o Centrifuge for 5 min at 3200 rpm.
o If QAC is present the bottom layer assumes a red or
pink colour.
o Samples containing 1 mg / kg of QAC show a faint
pink
o If the colour is deep pink or red, the amt of QAC can
be approx. determined by titration with a std anionic
detergent soln

Detection of added Urea

in Milk
o 5 ml of milk is mixed with 5 ml of 1.6 % of
p Dimethyl amino benzaldehyde
(DMAB)
is added
Distinct
yellow
observed
in milk containing added urea.
colour
o The control (normal milk) shows a slight
yellow colour due to presence of natural
urea.
o:

Estimation of Urea in
Milk
Prepn of standard Curve:
o Pipette 5 ml std solns into 25 ml T.T
Add 5 ml DMAB soln to each.
o Prepare reagent blank of 5 ml buffer
and 5 ml DMAB soln. Shake tubes
thoroughly and let stand for 10min.
o Read a@420 nm

Preparation of sample:
o 10 ml of milk sample add 10 ml of
Trichloro acetic acid (TCA) to ppt the
proteins and filtered.
o 5 ml of filtrate + 5 ml of DMAB
o The optical density of the yellow
colour is measured @ 420 nm.
o From standard curve the amount of
urea in milk is calculated.

70 mg per 100 ml (700

ppm)

Detection of preservatives

Hehners Test (HCHO):

2 ml milk in T.T
2 ml of 90 % H2SO4 traces of
FeCl3

junction

purple color ring at the

Formaldehyde

Test for presence of Salicylic acid:

50ml milk + 5 ml of dil.HCl + 50 ml

ether

Wash ether layer with water

evaporate ether

1 drop of 0.5 % (v/v) FeCl3

Violet

Test for presence of H2O2

Milk + conc.HCl
Mix well
drop of HCHO soln
600C
place starch-Iodine paper into soln
oxidesation of iodine
BLUE
COLOR