The Synthetic Milk Deception
In a shocking revelation on February 8th, authorities in Gujarat's Sabarkantha district dismantled a clandestine operation that had been churning out vast
quantities of synthetic milk for nearly five years. This factory, disguised as a legitimate dairy unit, was reportedly using a cocktail of chemicals to produce imitation milk, often mixed with minimal real milk. Substances like detergent powder, urea fertilizer, caustic soda, refined palm and soybean oils, whey powder, skimmed milk powder, and premium SMP powder were allegedly combined with around 300 liters of genuine milk to create an astonishing 1,700 to 1,800 liters of fake product daily. This illicit mixture was then packaged and distributed across Sabarkantha and Mehsana districts, posing a significant health risk to unsuspecting consumers. The Food Safety and Standards Authority of India (FSSAI) confirmed the raid, emphasizing the need for consumer vigilance. During the operation, a substantial amount of unsafe milk, totaling 1,370 liters, was destroyed on the spot. The factory's illicit activities were brought to light by the Sabarkantha Local Crime Branch (LCB), leading to the seizure of extensive adulteration materials, including hundreds of kilograms of various milk powders, oils, fertilizers, and chemicals, alongside thousands of liters of adulterated milk and buttermilk.
Understanding Milk Adulteration
Milk adulteration, a widespread issue, involves compromising the quality and safety of milk by introducing foreign substances or inferior ingredients. This practice severely degrades the nutritional value and can introduce harmful chemicals into the food chain. Common adulterants include simple additions like water to increase volume, or more insidious substances such as detergents, starch, urea, formalin, and artificial coloring agents. The recent bust in Gujarat exemplifies a more sophisticated form of adulteration, where entire batches of synthetic milk were manufactured using industrial chemicals. These adulterants not only dilute the milk but can also lead to severe health problems, ranging from digestive issues to more serious long-term conditions. The FSSAI's intervention underscores the pervasive nature of this problem and the critical importance of consumers being aware and equipped to identify potentially unsafe dairy products.
Starch Test For Purity
One of the simplest yet effective methods to detect the presence of starch, a common adulterant, in your milk involves a common household item: iodine. Begin by taking a small quantity of milk, about 2 to 3 milliliters, and gently boil it. Allow the boiled milk to cool down to a lukewarm temperature. Next, add just 2 to 3 drops of iodine solution to the cooled milk. Observe the color change carefully. If the milk remains its original color, perhaps with a slight yellowish tinge, it indicates that the milk is pure and free from starch contamination. However, if the milk turns a distinct blue color upon the addition of iodine, it is a clear sign that starch has been added, rendering the milk adulterated and unsafe for consumption.
Detergent Detection Method
Synthetic detergents are often added to milk to create a frothy appearance, mimicking the texture of pure milk, and to potentially enhance its shelf life. To test for the presence of these harmful chemicals, you can use a straightforward procedure involving water and observation of lather formation. Take approximately 5 milliliters of milk and place it into a transparent glass. To this milk, add an equal amount of water, so you have a 1:1 ratio. Shake the mixture gently. Pure milk, when mixed with water and shaken, will produce little to no lather or foam. Conversely, if the milk has been adulterated with detergent, you will notice the formation of persistent lather or a significant amount of froth that doesn't easily dissipate. This visible difference in foaminess is a strong indicator of detergent contamination.
Urea Purity Check
Urea, a common fertilizer, is another adulterant found in milk, primarily to increase its apparent richness or viscosity. Detecting urea at home requires a simple test using litmus paper. Start by transferring about 5 milliliters of milk into a test tube. To this milk, add an equal quantity of soybean or arhar powder. Gently shake the mixture and then let it stand undisturbed for about five minutes, allowing any reaction to occur. After the waiting period, carefully dip a piece of red litmus paper into the solution. If the milk is pure, the red litmus paper will retain its red color. However, if the red litmus paper turns blue, it signifies the presence of urea in the milk, indicating that it has been adulterated.
Formalin and Water Tests
Formalin, a solution of formaldehyde, is sometimes used as a preservative to prolong milk's shelf life, and water is a classic diluent to increase volume. For the formalin test, take about 10 milliliters of milk in a test tube. Carefully add 2 to 3 drops of concentrated sulphuric acid along the inner sides of the test tube, ensuring you do not shake the mixture. If the milk remains its natural color without any change, it suggests that the milk is pure. However, if the addition of sulphuric acid results in the formation of violet or blue rings around the milk, it's a strong indication that the milk has been adulterated with formalin. To test for water adulteration, place a drop of milk on a polished and slanting surface. Pure milk, being denser, will either stay in place or flow very slowly, leaving a distinct white trail behind it. If the drop runs down quickly without leaving any trail, it suggests that water has been added to dilute the milk.
