Shocking Adulteration Uncovered
In a concerning development on February 8, authorities in Gujarat's Sabarkantha district dismantled a clandestine operation that had been manufacturing synthetic milk for nearly five years. Officials from
the Sabarkantha Local Crime Branch (LCB), with confirmation from the Food Safety and Standards Authority of India (FSSAI), exposed a facility that was artificially producing an astounding 1,700 to 1,800 liters of imitation milk each day. This deceptive product was made by combining approximately 300 liters of genuine milk with a cocktail of substances including detergent powder, urea fertilizer, caustic soda, refined palm and soybean oils, whey powder, and various skimmed milk powders. The illicit mixture was then packaged into pouches and distributed as milk and buttermilk across Sabarkantha and Mehsana districts. During the raid, a significant quantity of unsafe milk, specifically 1,370 liters, was immediately destroyed. The operation also led to the seizure of substantial amounts of adulteration materials, such as 450 kg of whey powder, 625 kg of skimmed milk powder, 300 kg of premium SMP powder, along with urea fertilizer, caustic soda, detergent powder, soybean oil, and palmolein oil. Authorities arrested four individuals and a juvenile worker, while the factory owner remains at large, highlighting the serious nature of this widespread food adulteration.
The Perils of Fake Milk
Milk, widely recognized for its nutritional value, particularly its rich calcium content, is unfortunately frequently compromised in the market. Adulteration, the practice of degrading milk's quality by introducing chemical substitutes or inferior ingredients, poses a significant risk to public health. Common adulterants include water, detergents, starch, urea, synthetic compounds, formalin, and even artificial coloring agents and sweeteners. The consequences of consuming such contaminated milk can range from mild digestive issues to more severe health problems. The FSSAI's intervention in Gujarat serves as a stark reminder of the prevalence of these practices and the critical need for consumers to be vigilant about the dairy products they consume. Understanding the methods of adulteration is the first step towards protecting oneself and one's family from these harmful substances.
Starch Detection Test
To check for the presence of starch, a common adulterant, you can perform a simple test using iodine solution. First, take about 2 to 3 milliliters of milk and boil it. Allow the boiled milk to cool down to a lukewarm temperature. Next, carefully add 2 to 3 drops of iodine solution to the cooled milk. Observe the color change. If the milk is pure, its color will remain unchanged or may turn a very slight yellowish hue. However, if the milk turns blue, it is a clear indication that starch has been added, signifying adulteration. This test is effective because starch, when mixed with iodine, produces a characteristic blue-black or blue color, a reaction that pure milk does not exhibit.
Detergent Purity Check
Detergents are often added to milk to create a frothy appearance that mimics the natural look of pure milk, making it appear richer. To test for detergent adulteration, pour 5 milliliters of milk into a clean, transparent glass. Subsequently, add an equal amount of water, approximately 5 milliliters, to the milk. Shake the mixture gently. Pure milk, when mixed with water and shaken, will produce little to no lather. Conversely, milk that has been adulterated with detergent will exhibit persistent lather or froth formation that remains visible for an extended period. This noticeable difference in foaminess serves as a reliable indicator of detergent presence.
Urea Adulteration Test
Urea is another harmful substance sometimes added to milk to increase its apparent density and whiteness. To detect urea, take 5 milliliters of milk and place it in a test tube. Add an equal quantity of soybean or arhar powder (lentil powder) to the milk. Shake the mixture well and allow it to stand undisturbed for approximately 5 minutes. Following this waiting period, dip a red litmus paper into the mixture. If the red litmus paper remains red, it signifies that the milk is pure. However, if the red litmus paper turns blue, it strongly suggests that urea has been added as an adulterant.
Formalin Presence Test
Formalin, a preservative used to prevent milk from spoiling quickly, is highly toxic. To test for formalin, take 10 milliliters of milk in a test tube. Carefully add 2 to 3 drops of concentrated sulfuric acid along the inner sides of the test tube without shaking the mixture. Observe the milk. If the color of the milk does not change, it is likely pure. However, the formation of violet or blue rings, particularly at the interface where the acid meets the milk, indicates the presence of formalin. This chemical reaction is a definitive sign of contamination with this harmful preservative.
Synthetic Detergent Check
This test is specifically designed to identify the presence of synthetic detergents, which, like regular detergents, create a frothy texture. In a test tube, combine 5 milliliters of milk with 5 milliliters of water. Shake the mixture thoroughly. If the milk is pure, it will not form a stable lather or froth. In contrast, if synthetic detergents have been added, the mixture will produce a persistent and stable froth that remains visible for a considerable time. The longevity and stability of the foam are key indicators of detergent adulteration.
Water Content Analysis
Water is one of the most common and simplest adulterants added to milk to increase its volume and reduce its cost. To check for the presence of excess water, take a single drop of milk and place it on a polished, slanting surface, such as a glass or metal plate. Observe how the drop behaves. If the milk is pure, the drop will either remain in place or flow very slowly, leaving a distinct white trail behind as it moves. If, however, the drop quickly slides down the surface without leaving any discernible trail, it is a strong indication that the milk has been diluted with water.
