Gujarat Factory Busted for Synthetic Milk: 6 Essential Home Tests for Purity

A shocking discovery in Gujarat revealed a factory producing over 1800 liters of synthetic milk daily. Learn to identify adulterated milk with these 6 easy home tests.

Shocking Synthetic Milk Bust

In a significant operation on February 8th, authorities in Gujarat's Sabarkantha district exposed a large-scale factory that had been producing synthetic

milk for approximately five years. This facility was reportedly mixing common chemicals like detergent powder, urea fertilizer, caustic soda, various refined oils, and milk powders with just a small amount of real milk to create a substantial volume of imitation product. The scale of this operation was immense, with the factory alleged to have used around 300 liters of genuine milk to produce an astonishing 1,700 to 1,800 liters of synthetic milk each day. This doctored milk was then packaged and distributed across the Sabarkantha and Mehsana regions, posing a severe health risk to unsuspecting consumers. During the raid, authorities seized a considerable quantity of adulteration materials, including large amounts of whey powder, skimmed milk powder, and premium SMP powder, alongside urea fertilizer, caustic soda, detergent powder, soybean and palmolein oil. Over 1,900 liters of adulterated milk and more than 1,100 liters of adulterated buttermilk were destroyed on-site. The investigation led to the arrest of four individuals and a juvenile worker, though the factory owner remains at large, highlighting the organized nature of this illicit trade.

Understanding Milk Adulteration

Milk adulteration is a widespread issue where the quality and safety of milk are compromised by adding various substances. These additions can range from simple ingredients like water to harmful chemicals such as detergents, starch, urea, formalin, and even synthetic compounds or artificial coloring agents. The purpose behind these practices is often to increase the volume of milk, alter its appearance to seem fresher, or improve its texture, all while significantly degrading its nutritional value and making it hazardous for consumption. The FSSAI (Food Safety and Standards Authority of India) actively works to combat this menace, not only by conducting raids on illicit operations but also by educating the public on how to identify adulterated products. Recognizing the diverse methods employed by adulterators, from diluting with water to using chemical thickeners and preservatives, underscores the importance of vigilance for every consumer.

Home Test for Starch

One of the common adulterants found in milk is starch, used to give milk a thicker consistency and a richer appearance. To detect its presence using a simple home test, you can perform the iodine solution method. Begin by taking about 2 to 3 milliliters of milk and boiling it gently. Allow the boiled milk to cool down to a manageable temperature. Next, carefully add 2 to 3 drops of iodine solution to the cooled milk. Observe the color change, if any. If the milk is pure, the color will either remain unchanged or might turn a very faint yellowish hue. However, if the milk has been adulterated with starch, the mixture will turn distinctly blue. This blue coloration is a direct chemical reaction between the iodine and the starch molecules, indicating the presence of this adulterant and the compromised purity of the milk.

Detergent Detection Method

Detergents are frequently added to milk to create a frothy appearance, mimicking the look of fresh, pure milk, and can also be used to increase volume. A straightforward way to check for detergent adulteration at home involves a simple lather test. Take approximately 5 milliliters of milk and pour it into a clean, transparent glass. Subsequently, add an equal amount of water, so you have roughly 5 ml of milk and 5 ml of water. Gently shake the glass to mix the contents. Pure milk, when mixed with water and shaken, will produce little to no lather or foam. In stark contrast, milk that has been adulterated with detergent will develop a persistent, dense lather or froth that can remain visible for a significant period. This excessive frothiness is a clear indicator of detergent presence, signaling that the milk is not safe for consumption.

Urea and Formalin Checks

Urea and formalin are among the more hazardous chemicals used to adulterate milk. Urea is added to increase the SNF (Solids-Not-Fat) content, making the milk appear creamier and richer, while formalin, a preservative, is used to prevent milk from spoiling quickly. To test for urea, take 5 ml of milk in a test tube and add an equal quantity of soybean or arhar powder. Shake this mixture well and let it sit for about 5 minutes. Afterwards, dip a red litmus paper into the solution. If the milk is pure, the red litmus paper will retain its original color. However, if the milk is adulterated with urea, the red litmus paper will turn blue, indicating the presence of an alkaline substance. For detecting formalin, take 10 ml of milk in a test tube. Carefully add 2-3 drops of concentrated sulphuric acid along the sides of the test tube without shaking. Pure milk will show no color change. If violet or blue rings form at the junction of the milk and the acid, it indicates the presence of formalin.

Detecting Water and Synthetics

Water and synthetic compounds are common adulterants aimed at increasing milk volume and altering its texture. A simple method to detect the addition of water involves observing how a milk drop behaves on a surface. Take a single drop of milk and carefully place it on a polished, slanting surface, such as a tilted plate or a piece of glass. If the milk is pure, the drop will either remain stationary or flow very slowly, leaving a distinct white trail behind as it moves. This indicates the natural viscosity of pure milk. Conversely, if the milk has been diluted with water, the drop will slide down quickly without leaving any trail, demonstrating its reduced density. To test for synthetic milk, which often involves detergents, mix 5 ml of milk with 5 ml of water in a test tube. Shake thoroughly. Pure milk will not form a stable lather. If a persistent froth or foam is generated, it strongly suggests the presence of synthetic detergents.