The Synthetic Milk Deception
In a startling revelation, authorities in Gujarat's Sabarkantha district dismantled a clandestine operation that had been producing synthetic milk for
approximately five years. This unit, exposed on February 8th, was not merely diluting milk but was actively manufacturing an imitation using a cocktail of dangerous substances. Workers combined everyday household items like detergent powder and urea fertilizer with industrial chemicals such as caustic soda and refined oils, including palm and soybean oil. To achieve the volume, they ingeniously used around 300 liters of genuine milk as a base, stretching it to an astonishing 1,700 to 1,800 liters of fake milk daily. This fraudulent product was then packaged and distributed as milk and buttermilk across the Sabarkantha and Mehsana regions. The Food Safety and Standards Authority of India (FSSAI) confirmed the raid, with officials destroying 1,370 liters of unsafe milk on the spot and urging consumers to remain vigilant against suspicious dairy products.
Seized Materials and Arrests
The scale of the operation was significant, as evidenced by the substantial quantities of adulteration materials seized during the raid. Law enforcement officials recovered a vast array of chemicals and powders intended for milk imitation. Among the confiscated items were 450 kg of whey powder, 625 kg of skimmed milk powder, and 300 kg of premium skimmed milk powder, alongside urea fertilizer, caustic soda, and detergent powder. Additionally, large volumes of soybean oil and palmolein oil were found, crucial components in creating the texture and appearance of real milk. The factory was also caught with 1,962 liters of adulterated milk and 1,180 liters of adulterated buttermilk that were ready for distribution. In connection with the illicit factory, four individuals were apprehended, along with a juvenile worker. The owner of the establishment, however, remains at large, highlighting the ongoing challenge in combating such widespread food adulteration.
Understanding Milk Adulteration
Milk adulteration is a serious issue where the quality of milk is deliberately compromised by introducing cheaper substitutes or ingredients that degrade its nutritional value and pose health risks. This practice is unfortunately widespread, with common adulterants including simple water to increase volume, detergents to create a frothy appearance and mask thinning, starch to mimic the creamy texture of pure milk, and urea fertilizer to add body. More concerning are additions like synthetic milk components, formalin (a preservative that is toxic), and various coloring agents to enhance visual appeal. These substances can lead to severe health problems, ranging from digestive issues and allergic reactions to long-term organ damage and other chronic diseases, making it crucial for consumers to be aware of how their milk is being tampered with.
Test for Starch
One of the common adulterants found in milk is starch, which is used to thicken the milk and give it a richer appearance, mimicking the properties of pure milk. To check for its presence at home, you can perform a simple iodine test. Begin by taking a small quantity, around 2-3 ml, of the milk you suspect might be adulterated. Gently boil this milk and then allow it to cool down to room temperature. Once cooled, add just 2-3 drops of iodine solution to the milk. Observe the color change carefully. If the milk is pure, it will either remain its original color or perhaps turn a very slight yellowish hue. However, if the milk has been adulterated with starch, it will turn a distinct blue color, indicating the presence of this thickening agent.
Detecting Detergents and Synthetic Milk
Detergents are frequently added to milk to create a frothy, appealing texture that can mislead consumers into believing the milk is fresh and of high quality. Detecting their presence is straightforward. Take about 5 ml of milk and pour it into a clean, transparent glass. Now, add an equal amount of water to the milk and shake the mixture well. If the milk is pure, you will notice little to no lather formation, or at most, a very minimal amount. Conversely, if the milk has been adulterated with detergent, you will observe persistent lather or a significant amount of froth that forms easily and takes time to dissipate. This test effectively identifies the presence of synthetic detergents, which are harmful when consumed.
Identifying Urea Adulteration
Urea, a common component in fertilizers, is another additive that can be used to increase the solids-not-fat content of milk, making it appear richer and thicker. To test for urea, you'll need a red litmus paper. Start by taking 5 ml of milk in a test tube. To this, add an equal amount of soybean or arhar powder. Gently shake the mixture and allow it to sit undisturbed for approximately 5 minutes. After this waiting period, carefully dip a red litmus paper into the solution. If the red litmus paper retains its original red color, it indicates that the milk is pure. However, if the red litmus paper turns blue upon immersion, it is a strong sign that the milk has been adulterated with urea.
Testing for Formalin and Water
Formalin, a chemical solution often used for preserving biological specimens, can be added to milk to extend its shelf life by preventing bacterial growth, though it is highly toxic. To detect formalin, take 10 ml of milk in a test tube. Carefully add 2-3 drops of concentrated sulfuric acid. It's crucial to add the acid along the sides of the test tube without shaking the mixture. If the milk's color remains unchanged, it suggests the milk is pure. However, if distinct violet or blue rings begin to form, this is a clear indication that formalin has been added. Furthermore, to check for water adulteration, place a drop of milk on a polished, slanting surface. Pure milk will either remain stationary or flow down very slowly, leaving a visible white trail. If the drop slides down quickly without leaving any trace, it signifies that water has been added to dilute the milk.
