The Synthetic Milk Scandal
In a startling revelation on February 8, authorities in Gujarat's Sabarkantha district dismantled a clandestine operation that had been manufacturing synthetic
milk for approximately five years. This factory was reportedly producing an astonishing 1700 to 1800 liters of imitation milk daily, relying on a mere 300 liters of genuine milk as a base. The illicit process involved a concoction of various substances, including detergent powder, urea fertilizer, caustic soda, refined palm and soybean oils, whey powder, skimmed milk powder, and premium SMP powder. The FSSAI confirmed the raid, highlighting the serious health risks posed by such adulterated products. During the operation, a significant quantity of unsafe milk, amounting to 1,370 liters, was seized and destroyed, serving as a stark warning to consumers about the prevalence of deceitful practices in the dairy market.
Detecting Starch Presence
One common adulterant found in milk is starch, which can be identified with a straightforward home test. Begin by taking a small quantity, around 2-3 ml, of milk and boiling it. Once it has cooled down, add 2-3 drops of iodine solution. If the milk remains its original color or develops a slight yellowish hue, it is likely pure. However, a sudden transformation to a blue color is a clear indication of starch contamination, suggesting the milk has been tampered with to alter its texture and consistency.
Identifying Detergent Residue
The presence of detergent in milk, a dangerous adulterant, can be detected through a simple lather test. Take about 5 ml of milk in a clean, transparent glass and mix it with an equal amount of water. Gently shake the mixture. Pure milk will produce little to no lather or foam. In contrast, milk that has been adulterated with detergent will exhibit persistent lather or frothy bubbles that linger, signaling the presence of cleaning agents.
Spotting Urea Contamination
Urea, another frequently added substance to increase milk's apparent richness, can be identified using litmus paper. For this test, place 5 ml of milk into a test tube and add an equal quantity of soybean or arhar (pigeon pea) powder. After shaking the mixture well and allowing it to settle for approximately five minutes, dip a piece of red litmus paper into the liquid. If the red litmus paper retains its color, the milk is considered pure. However, if the paper turns blue, it confirms the presence of urea, indicating adulteration.
Checking for Formalin
Formalin, a preservative often used to prolong the shelf life of milk through deceptive means, can be detected with a specific test involving sulfuric acid. In a test tube, carefully add 10 ml of milk. Then, gently introduce 2-3 drops of concentrated sulfuric acid down the sides of the test tube, ensuring not to shake the mixture. If the milk's color remains unchanged, it suggests purity. Conversely, the formation of violet or blue rings at the interface where the acid meets the milk is a definitive sign of formalin adulteration.
Synthetic Detergent Test
To ascertain if milk has been adulterated with synthetic detergents, a frothing test can be employed. Combine 5 ml of milk with 5 ml of water in a test tube. Shake this mixture vigorously. If no stable lather or froth forms, the milk is likely pure. However, the development of persistent and stable foam indicates that synthetic detergents have been added, compromising the milk's safety and quality.
Water Content Detection
A simple yet effective method to determine if water has been added to milk involves observing its flow properties. Take a single drop of milk and place it onto a polished, slanting surface, such as a clean countertop or a piece of glass. Observe how the drop behaves. If the milk is pure, the drop will either remain stationary or flow very slowly, potentially leaving a faint white trail behind it as it moves. If, however, the drop quickly slides down the surface without leaving any trace, it strongly suggests that water has been added to dilute the milk.
