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  • Atharva Yogesh Pawar Class: V TH B Sanjivani Academy

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    Priyanka Pawar
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    The document discusses various methods to test for adulteration in milk, including adding iodine solution, salt, soybean powder, water, and hydrochloric acid. Adulterants that can be detected include starch, urea, detergent, vanaspati/dalda, and synthetic milk. A simple lemon test can also be used, where real milk will curdle when lemon or vinegar is added, allowing paneer to be produced, whereas fake milk will not curdle.

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    The document discusses various methods to test for adulteration in milk, including adding iodine solution, salt, soybean powder, water, and hydrochloric acid. Adulterants that can be detected include starch, urea, detergent, vanaspati/dalda, and synthetic milk. A simple lemon test can also be used, where real milk will curdle when lemon or vinegar is added, allowing paneer to be produced, whereas fake milk will not curdle.

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    30 views23 pages

    Atharva Yogesh Pawar Class: V TH B Sanjivani Academy

    Uploaded by

    Priyanka Pawar
    The document discusses various methods to test for adulteration in milk, including adding iodine solution, salt, soybean powder, water, and hydrochloric acid. Adulterants that can be detected include starch, urea, detergent, vanaspati/dalda, and synthetic milk. A simple lemon test can also be used, where real milk will curdle when lemon or vinegar is added, allowing paneer to be produced, whereas fake milk will not curdle.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 23

    ATHARVA YOGESH PAWAR

    CLASS : V th B

    SANJIVANI ACADEMY
    Project 1
    Starch, urea, synthetic milk and even detergent powder is used for adultreration of milk. Such substances seriously compromise the nutritional value of milk as well as the health of con

     Water, Starch, urea, synthetic


    milk and even detergent powder
    is used for adulteration of milk.

     Such substances seriously


    compromise the nutritional value
    of milk as well as the health of
    consumer.
    Following are some tests
    Water – The presence of water can be
    detected by putting a drop of milk on a
    polished slanting surface. The drop of pure
    milk flows slowly leaving a white trail
    behind it, whereas milk adulterated with
    water will flow immediately without leaving
    a mark.
    Starch – Add a few drops of
    Iodine solution to few ml of milk.
    If the mixture forms blue color,
    it’s a indication that milk is
    adulterated with Starch.
    OR:
    You can detect it by adding 2
    tablespoons of salt (iodised) to 5 ml
    of milk. Mixture will turn blue if
    milk is adulterated with starch.
    Urea – Take a teaspoon of milk in a
    test tube. Add half teaspoon of soybean
    or arhar (Tur dal) powder. Mix the
    contents thoroughly by shaking the test
    tube. After 5 min, dip a red litmus paper
    for half a minute. A change in color
    from red to blue indicates the presence
    of Urea in milk.
    Detergent – Shake 5-10 ml of
    milk sample with an equal
    amount of water. Formation of
    lather for long time indicates the
    presence of detergent.
    Vanaspati/Dalda- -
    Vanaspati is not good for health if
    consumed in big quantity. To
    check if milk is adulterated with
    vanaspati, add 2 tbps of
    hydrochloric acid and 1 tbsp of
    sugar to 1 tbsp of milk. If the
    mixture turns red, its impure.
    Synthetic Milk-
    Synthetic milk is made by mixing
    chemicals and things like soap in
    natural milk. Synthetic milk can
    be easily identified by bad taste.
    It feels soapy when rubbed and
    turns yellowish when heated.
    Reduction Test
     
    Boil milk on slow heat till it
    solidifies (khoya). Rock solid,
    rough residue means the milk
    is adulterated while oily
    residue means its of good
    quality.
    A very simple lemon test :

    This test useful to judge the quality of milk


    as this is very easy and no need to buy any
    chemical or equipment .

    The byproduct is paneer can be utilised to


    make paratha. (Paneer paratha) . 
    Paneer is an Indian cheese:

    Recipe is very simple, bring milk to boil,


    and add diluted lime juice/diluted
    vinegar/ to curdle milk. Drain the liquid
    portion and squeeze gently the solid
    portion and weigh or measure in a cup,
    how much is the yield.
    Also note that milk has protein which
    can be coagulated on exposure to lemon
    or vinegars so milk of cow/ cattle will
    surely exhibit this feature where as
    counterfeit milk which has
    detergent/urea/hydrogenated oil will
    not form paneer.

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