The Milk Pollution and Adulteration of Food as Major Issues in the Food Industry

An innovative method to detect the addition of water to milk has been developed by via single frequency electrical conductance measurements. At 8◦C and 100kHz the characteristics for all skimmed milk samples showed a linear decline in conductance with an increase in the water content over the whole variety of water concentrations. at additional water concentrations higher than 10%. At lower added water concentrations, the conductance of full fat milk displayed a decrease. And displayed an irregular conductivity maximum at 2 to 3 percent additional water. (2003 Elsevier B.V. All rights reserved). On the addition of minor amount of water at 100kHz the conductance of full fat milk was found to display an irregular increase. The effects might be connected to a hydrolysis reaction, discharging extra conducting ions. It is recommended to distinguish the contamination of milk by exploiting this given phenomenon. The origin for the progress of a cheap handheld milk quality controller apparatus may be obtained by measurement technique in contrast to the conventional methods to detect the additional water concentration to full fat milk.

Adulteration of food is an act meant for degrading the quality of food with an addition, mixture or through the exchange of poorer materials or by the removal of some invaluable constituents from the original food product. Random specimen and samples of milk about total of 150 and of some milk products were collected from many different regions of city Beni-Seuf, Egypt and put to chemical analysis for the various adulterant’s detection. By this study it was proved that most prominent type of adulterants used were addition of water, the partial skimming or both of them. Boric Acid causes nausea, vomiting, diarrhea, kidney damage, acute failure of circulatory system and even Death (See et al., 2010). Addition of urea to milk, making the milk looked thick and concentrated giving a feeling of rich milk while, in fact it was low in fat and SNF and was poisonous due to the presence of excess urea (FAD, 2005 and Renny et al., 2005) On contrary the commercial and preservatives additives used were not present in all of the milk and the samples of cream except Gelatin was found in about 76.6% samples of cream. The examined samples of butter were free of starch and cotton seed oil and sesame oil in percentage of about 56.67% and 36.67% was present in the respective imported and farmer butter that were examined. In this conclusion the qualitative analysis that has resulted proved that some of the milk and some milk products obtained didn’t obey the optimum authorized standards and were adulterated with some adulterants that caused decrease in their nutritional value and it might cause health problem.

For dairy industry milk pollution and adulteration is big problem. Lowering the standard of products and putting the buyer’s wellbeing at risk, specially milk products for children and infants can cause economic loss. Addition of water to milk is common act by farmers in various countries. Electrical conductance measurement method at high frequency gives a lot of information that whether the water is added to milk before processing it. The main objective of this research was to create measuring methods with device that can be handheld and detect the presence of water I fresh milk by observing and by measuring the electrical conductance. Specifically, if there is no addition of water in fresh milk by using the electrical conductance measuring method the conductance drops down to the initial value if 1% water is added, but it will rise to the initial value if 2% water is added and after that it will decrease uninterruptedly with the addition of 3% water or more. If already added water was there then the conductance of milk decreases specifically with addition of water without any noticeable drop of value when 1-2% is added. By a practical point of view, it is found that the conductance of fresh milk with the addition of 2 % water is higher than the conductance at addition of 1 % water. Which means that the milk is good and there is no addition of water. But, with addition of 2 % water the conductance of fresh milk is lesser than the electrical conductance of milk with addition of 1 % water. It means that in the original sample there is at least 1 % additional water or more before testing it. The limit of detection in this case is  0.5 % water, that depend on the accurateness range of the conductance measurements. Working with LCR meter with conductance accuracy of  0.01 mS was used in this case. The high electrical conductance of the fresh milk as compared to the milk that was treated with the same fat content is because of the decrease in size of the fat globules to fewer than 2 nm in milk processing.

For sensing good quality milk the most significant need is the milk adulteration. Especially in poor and growing dairy industry that require an adulteration. mainly used conventional method by using lactometer for measuring the specific gravity. The start of lactometer is to operate an contamination process and is kept at constant rate after weighting the milk. The currently available method is direct contact method that is or very reliable for continuous measurement. The existing procedures involves considerable quantity of milk wastage which has significant effect on the profit. But the direct methods does not always provide accurate results for the least samples.so the contamination or pollution detection can be enhanced in planned methods with an accuracy of almost about 95 ± 1%. The adulteration technique method was successfully constructed and establish based upon the random samples. Since the quantity of milk taken to measure the amount of fat contents as well the refractive index by using optical sensors. These contain finding the fat contents of the milk and the system training appropriately to take into attention the concentration of the fat content which effects the mass while measuring the adulteration, making the system multi beverage. This contains most of the future work associated to the system. On contrary the system should also be capable for the detecting of artificial milk from the real one. Artificial milk is prepared by addition of urea or the detergents into the milk and this can cause and have some serious health effects. This helps to advance the development.

Considering the variety of adulterants that can be possibly mixed in the milk, such as urea, melamine, tetracycline, sugar, salt etc., a quick, broadly available, high throughput, cost effective process is required for the detection of each of the components in the milk. The method used in this Fourier Transform infrared spectroscopy (FTIR) joined with the two-dimensional (2D) correlation spectroscopy is created for the distinguishable analysis for the adulteration of milk. At first the individual peaks of the fresh milk are originated in 4000 to 400 cm-1 regions by its real spectra. Next and secondly the contaminated samples are individually detected with the same method to create a spectral database for consequent comparison. After that the 2D correlation spectra from the obtained sample that have high time resolution and that can give information about the concentration reliant intensity changes not directly available from one dimensional spectrum. The distinguishing peaks in the synchronous 2D correlation spectra of the suspicious obtained samples are compared with the samples of Fresh milk. The differences between their synchronous spectra shows that the suspicious milk samples must have any or some kind of adulterants. Urea, tetracycline, melamine and glucose adulterants in milk are recognized separately. For the correct discrimination, nondestructive methods can be used that whether dairy products and milk are adulterated with harmful substances and it gives a new cost effective and simple alternate for testing of the milk components.

This research was meant for the detection of contamination and for the measuring the standard of fresh milk samples that were gathered from several local resedential markets in Bangladesh. They used Different Restrictions to detect contamination such as existence of Cane Sugar, and coloring agent, formalin and starch to detect the standard from all the obtained specimen and sample on the base of changeable or visual tests such as color, taste, texture etc. Due to the physical test, it was found out that all samples had a little white yellowish color, but they were normal in taste and essence and texture. All of the obtained milk samples did not achieve the legal standard of milk configuration. But the fresh milk samples taken from the Bazar Sokal contained high fats, proteins and lactose etc. contents than in the other two samples. Microbiological restrictions also stayed high in all of the raw milk samples then those from the standard. It was detected that in any of the collected samples no contamination was found. This study showed that the sanitation conditions were not appropriately maintained at the time of milking and at the time of transference of the obtained milk that was supplied to the market.

The main aim of the research was meant to determine the contamination and estimate the quality of raw milk. There was noteworthy difference in the fat composition of samples on the other hand there was no clear difference in case of others between the three markets. In the adulteration test of the raw milk all the test gave negative results. Adulteration was not found in the sample, however there was variation in the parameters. The milk samples collected from the Sokal bazar were higher and bigger in case of protein, lactose and fat etc. contents than those of other samples collected from the market.