surveillance of milk adulteration and it

Advances in Biochemistry & Biotechnology

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Volume 1| Issue 1| 2015

http://biosciencejournals.org

RESEARCH ARTICLE

Surveillance of milk adulteration and its impact on

physical characteristics of milk

Ghulam Shabir Barham1, Muhammad Khaskheli

1, Aijaz Hussain Soomro

2 and Zaheer Ahmed

Nizamani 3

1Department of Animal Products Technology,

2Institute of Food Sciences and Technology,

3Department

of Veterinary Pathology, Sindh Agriculture University, Tandojam, PAKISTAN.

ABSTRACT

An experiment was designed to screen the various adulterants in the market milk sold in the

coastal area of Sindh province during the year 2014. A total of 100 milk samples were collected

each of twenty (n= 20) from milk producers, milk collectors, middlemen, processors and dairy

shops at the vicinity of Badin brought in the Department of Animal Products Technology,

Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam,

Pakistan. Among all milk samples water (76%) was the common adulterant found to be in the

majority of milk samples evaluated in present study, followed by detergent (25%), rice flour

(22 %), caustic soda (18%), salt (17%) and cane sugar (14%), respectively. The extent of

extraneous water in milk samples collected from dairy shops, middlemen and milk collectors was

significantly (P˂0.05) high than that of samples collected from processor and milk producer. The

proportion of adulteration at all the milk intermediaries was (P˃0.05) non significant. The pH

value of all milk samples collected from different marketing channels was significantly (P˂0.05)

different from each other except in samples collected from dairy shops and middlemen.

Significant difference (P<0.05) was observed in freezing point of milk samples collected from all

milk marketing channels. The specific gravity of milk samples collected from all milk marketing

channels was found to be significant (P<0.05) with each other.

Key words: Adulteration, extraneous water, physical characteristics, market milk and Badin. RECEIVED: 14 FEBRUARY 2015, ACCEPTED: 28 FEBRUARY 2015, AVAILABLE ONLINE: 05 March 2015

http://biosciencejournals.org/


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INTRODUCTION

Milk is the best and cheapest source of nutrition and an article of daily diet, easily

accepted and used by all the age groups in rural as well as in urban areas. Milk, if present in its

natural form, has high food value and supplies good quality nutrients like energy providing

lactose and fat, body building proteins, the bone forming calcium, health promoting vitamins and

minerals in significant amount than any other single food (Neumann et al., 2002). Historical

evidence indicates that the nations which used to obtain highest calories from milk and milk

products were more civilized and capable of having sound administration and such societies enjoy

almost complete freedom from nutritional disease. In contrast, the poorly or underdeveloped areas

of the world have a primitive or non-existent milk supply and have numerous inhabitants suffering

from nutritional deficiency, especially infants and children (Hoppe et al., 2006). No doubt, milk is

a perishable commodity and is likely to be spoiled during summer season when weather becomes

very hot (Tipu et al., 2007). Unfortunately, due to unorganized and non-regulated marketing

systems, the quality of milk is hardly maintained at consumer level (Javaid et al., 2009). In order

to keep milk temporarily fresh, some unethical activities are usually adapted to prevent the

financial losses due to the spoilage of milk during its transportation and sale (Naz, 2000). It has

been observed that adulteration of milk is one of the most serious issues that the dairy sector of

Pakistan is today facing, causing not only major economic losses for the processing industry, but

also a major health risk for the consumers. Due to the spread of small holding farmers and

consequent supply chain complexities, milk handling processes in the traditional system are

extremely unhygienic and there is no enforcement of standards, so the result is poor quality

products. In order to keep milk temporarily fresh, middlemen commonly add ice to the milk,

which results in dilution of milk solids. Compounding the problem, middlemen attempt to counter

the dilution by adding vegetable oil, starch, flour, sugarcane, whey powder, skim milk powder,

and other ingredients to extend the solid content of the milk (Fakhar et al., 2006). Besides, some

adulterants like detergent are used to enhance the cosmetic nature of milk. When water is added in

milk, its foamy appearance diminishes, so to give milk a foamy appearance artificially detergents

are added in it. Hair removing powders (calcium thioglycolate/potassium thioglycolate/calcium

salts of thiogycolic acid) and urea are added for whitening of milk and giving it genuine look.

Only few grams of urea are enough to bring milk in its original state (Walker et al., 2004). The

adulteration of milk may cause significant problems for human health for example; the milk

adulterated with contaminated water is a serious health hazard because of potential waterborne

diseases. Other adulterants like detergents, urea, starch, caustic soda, formalin, hydrogen peroxide

and other synthetic components may cause impairments, food poisoning, gastroenteritis, vomiting,

nausea, renal failure, liver damage, heart problems, cancer or even death in all age groups (Butt,


3


2011; Clare et al., 2003). Feeling gravity of problem, present work has been designed on the

influence of various adulterations on physico- chemical characteristics of milk.

MATERIALS AND METHODS

Collection of milk samples

A total of 100 unprocessed market milk samples were purchased from different milk

marketing channels like; milk producer, milk collector, middleman, processor and dairy shop at

the vicinity of Badin district for the detection of the various adulterants and analysis of physico-

chemical characteristics of milk.

Assessment of various adulterants

All the market milk samples were screened for the presence of various adulterants

through commercially available milk adulteration testing kit and methods reported by Khaskheli

(2010) and Tipu (2012).

Presence of extraneous water

The presence of extraneous water in market milk was detected from depression of freezing

point through Cryoscope as reported by Association of Official Analytical Chemists (AOAC, 2000).

The value of freezing point of market milk greater than the values of freezing point of control was

assumed as presence of extraneous water in market.

Extent of extraneous water in market milk

Extent of extraneous water in market milk was observed from the depression of freezing

point (through Cryoscope) and calculated by subtracting the observed freezing point of market milk

from that of freezing point of base (control) and thereafter by dividing it with freezing point of base

(AOAC, 2000) using following formula.

Freezing point base – observed freezing point

% water added = × 100

Freezing point base


4


Physical Analysis

pH value

The pH value of market milk samples was recorded using pH meter as according to the

method of AOAC (2000). The milk sample was taken in to a beaker, electrodes along with

temperature probe was inserted to sample. The constant reading appeared on pH meter base was

noted and recorded as pH value of milk sample.

Freezing point

Freezing point of market milk samples was determined according to the method of

AOAC (2000) using Cryoscope. Milk sample was loaded on the Cryoscope. The constant

reading appeared on the screen of Cryoscope was noted and recorded as freezing point of milk

sample.

Specific gravity

Specific gravity of market milk samples was determined according to the method of

Association of Official Analytical Chemists (AOAC, 2000) using pycnometer. The density of

milk was measured against the density of standard (water).The pre-weighed pycnometer was

filled with standard reference fluid (water) to some pre-determined level at 20oC and weight was

taken. Similarly, pre- prepared milk sample was filled in pycnometer at similar level and

temperature, and weighed. Specific gravity of milk was calculated by the following formula:

Statistical analysis

The data were analyzed through computerized statistical package i.e. Student Edition of

Statistix (SXW), Version 8.1 (Copyright 2005, Analytical Software, USA). The data so obtained

was tabulated and analyzed through statistical procedure of summary statistics, under which

Descriptive statistics was applied to observe the variability in the data. The data was further

analyzed through statistical procedure of analysis of variance (ANOVA) to observe the significant

differences among the variables and in case of the significant differences exist; the means were

further computed using least significant difference (LSD) at 5% level of probability.


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RESULT

Assessment of various adulterants

Market milk samples randomly obtained from different areas of Badin district were

examined for adulteration. Milk was mainly adulterated with water, rice flour, cane sugar,

caustic soda, sodium chloride and detergent. The water (76%) was common adulterant found to

be in all the milk samples evaluated under present study, while detergent was another adulterant

detected in 25% of milk samples from a total of 100 samples. Further, among 100 milk samples

22% were positive for rice flour, 18% for caustic soda, 17% for salt (sodium chloride) and 14%

for cane sugar (Figure-1).

Figur-1 Positive percentage of different adulterants detected in market milk samples

at the surrounding area of Badin district.

0.0

20.0

40.0

60.0

80.0

76.0

22.0 14.0 18.0 17.0

25.0

Posi

tive

(%)

Adulterants

(n= 100)


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Extent of extraneous water in market milk samples

Extent of extraneous water of milk sold by different milk marketing channels was

detected from the depression of freezing point. The average extent of added water in milk

samples collected from dairy shops was recorded as 46.40±3.47% followed by milk samples

collected from of middlemen (41.45±2.90%), milk collectors (35.3±2.80%) processors

(27.50±4.52%) and milk producers (7.62±2.08%). Statistical analysis (LSD, 0.05) revealed that

the extent of extraneous water in milk samples collected from dairy shops, middlemen and milk

collectors was significantly (P˂0.05) high than that of samples collected from processor and milk

producer (Figure-2).

LSD (0.05) = 9.153

SE± = 4.610

Figure-2 Extent of extraneous water in market milk sold by different marketing

channels at surrounding area of Badin district.

0.0

5.0

10.0

15.0

20.0

25.0

30.0

35.0

40.0

45.0

50.0

7.62d

35.91bc

41.45ab

27.50c

46.40a

Exte

nt

of

extr

an

eou

s w

ate

r (%

)

Milk marketing channels


7


Proportion of adulteration at the milk intermediaries (milk selling points)

The proportion of milk adulteration at dairy shops was calculated as 3.0±181.29% which

was relatively higher than other milk marketing channels, followed by middlemen (2.85±284.28

%), milk collectors (1.85±180.10%) processors (1.10±246.32%) and milk producers

(0.40±248.68%), respectively. However, the statistical analysis (ANOVA) showed that the

proportion of adulteration at all the milk intermediaries was (P˃0.05) non significant (Figure-3).

LSD (0.05) = 2.625

SE± = 1.322

Figure-3 Proportion of adulteration at different milk marketing channels in the

surrounding area of Badin district.

0.40

1.85

2.85 1.10

3.00

Adulteration (%)

Milk Intermediaries

Milk Producer

Milk Collector

Middleman

Processor

Dairy shop


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Physical Analysis

pH value

The average pH value of milk samples collected from processors was recorded as

6.92±0.12 which is comparatively higher than that of samples of other milk marketing channels,

followed by samples collected from milk producers (6.82±0.01), milk collectors (6.75±0.02)

dairy shops (6.60±0.02%) and middlemen (6.56±0.05%), respectively. Statistical analysis (LSD,

0.05) revealed that the pH value of milk samples collected from processors milk producers and

milk collectors was in normal range. While, the pH value of all milk samples collected from

different marketing channels was significantly (P˂0.05) different from each other except in

samples collected from dairy shops and middlemen (Figure-4).

LSD (0.05) = 0.076

SE± = 0.387

Figure-4 pH value of milk samples collected from different milk marketing

channels in the surrounding area of Badin district.

6.3

6.4

6.5

6.6

6.7

6.8

6.9

7 6.82b

6.75c

6.56d

6.92a

6.60d

pH

valu

e

Milk Intermediaries


9


Freezing point

The average freezing point of control milk was recorded as -0.540±0.0270C. While the

freezing point of milk samples collected from dairy shops, middlemen and milk collectors was

noted as -0.292±0.0100C, -0.316±0.015

0C and -0.345±0.015

0C, respectively. Furthermore, the

freezing point of milk samples collected from processors and milk producers were recorded as -

0.392±0.0250C and -0.499±0.020

0C, respectively. Due to the adulteration of water in milk at all

milk marketing channels the freezing point of samples was varied from control milk and it goes

towards the freezing point of water which is zero. The least significant difference (LSD, 0.05) of

mean test revealed significant difference (P<0.05) was observed in freezing point of milk

samples collected from all milk marketing channels (Table-1).

Table: 1 Freezing point of market milk sold by different intermediaries at Mirpurkhas.

Descriptive

measures

Freezing point of milk (oC)

Significance

Control

Milk

Producers

Milk

Collectors

Middlemen

Processors

Dairy

Shops

P-value

LSD

(0.05)

±SE

Minimum

-0.561

-0.531

-0.456

-0.470

-0.531

-0.371

0.000

0.0448

±

0.0226

Maximum

-0.522

-0.213

-0.233

-0.192

-0.231

-0.212

Mean*

-0.541d -0.499

d -0.345

b -0.316

ab -0.392

c -0.292

a

SE±

0.027

0.020

0.015

0.015

0.025

0.010

*Means with different letters in same row varied significantly from one another.

Specific gravity

The average specific gravity of milk samples collected from milk producers was recorded

as 1.031±0.0004, only specific gravity of samples collected from milk producers were in the

normal range of control milk. Moreover, the specific gravity of milk samples collected from

processors, milk collectors, middlemen and dairy shops was recorded as 1.029±0.0003,

1.027±0.0004, 1.026±0.0005 and 1.022±0.0008, respectively. The least significant difference


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(LSD, 0.05) of mean test revealed significant difference (P<0.05) in the specific gravity of milk

samples collected from all milk marketing channels (Figure-5).

LSD (0.05) = 0.0001

SE± = 0.00007

Figure-5 Specific gravity of milk samples collected from different milk marketing

channels in the surrounding area of Badin district.

DISCUSSION

Screening of different adulterants

Milk adulteration, poor hygiene, malpractices, lack of preservation technology, cooling

facilities and sanitation conditions are the main causes of losses in quality of milk (Haasnoot et

al., 2004). It was reported that milk supply is reduced in summer due to fall (55%) in milk

production and increase in demand (60%) compared to winter when milk supply is ample. To

cope with demand, water is admixed with whole milk to increase the volume of milk during

summer season Butt (2011). The water was common adulterant found to be in majority of milk

1.016

1.018

1.02

1.022

1.024

1.026

1.028

1.03

1.032

1.031a

1.027c

1.026c

1.029b

1.022d

Sp

ecif

ic g

ravit

y


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samples (76%) evaluated in present study. Similarly, Beniwal and Khetarpaul (1999) reported

that the main adulterant in milk was water and it was found to be in 70% samples, Lateef et al.

(2009) found 93.33% samples of milk adulterated with water. While, Ahmed (2009) reported

that the 95% fresh milk sold in the Khartoum state of Sudan was also adulterated with water. It

has been noticed that addition of water to normal whole milk was assumed to increase the

quantity of milk. Gawalas/dhodis tend to mix muddy water rather than clean tap water in order to

increase density and keep milk thick, it is not only reduces the nutritional value of milk but

contaminated water may also pose a health risk (Bhatti, 2010; Butt, 2011; Pitty, 2011). The

proportion of samples adulterated with various adulterants varied in different studies. Other

adulterants like detergent (25%), rice flour (22%), caustic soda (18%), salt (17%) and cane sugar

(14%) were also detected during present study. When water is added in milk, its foamy

appearance diminishes, so to give milk a foamy appearance and to enhance its cosmetic nature

artificially detergents were used (Walker et al., 2004; Manish et al., 2000). Barham et al. (2014)

reported that the milk consumed at Hyderabad, Mirpurkhas and Shaheed Benazirabad was

adulterated with detergent, rice flour, caustic soda, salt and cane sugar. Lateef et al. (2009)

reported 93.33% samples positive to cane sugar. It is of interest to note that the middle men

attempt to counter the dilution by adding cane sugar to extend the solids content of the milk or as

additives for the purpose of masking the effect of dilution of water (Singhal et al., 1997).

Waldekar et al., (2011) reported that 8% samples in summer, 4% in rainy and 3% in winter

season were found adulterated with salt among total 120 samples analyzed in 3 different seasons.

The presence of sodium chloride in milk was also detected by Pitty (2011) in samples examined

from Assam area.

Extent of extraneous water

In the present study the extent of extraneous water in milk samples collected from dairy

shops, middlemen and milk collectors was found to be higher than that of samples collected from

processor and milk producer. Similar findings have been reported by Nida et al. (2013); Bhatt et

al. (2008), they reported that the extent of extraneous water was found to be higher in market

milk samples as compared to dairy farms and by milk producers. Present findings are in

agreement with that of Wadekar and Menkudale (2011), who reported the vendors and dairy

shop keeper are highly, adulterated the milk with water to increase their profit. The percentage of

extraneous water was found to be higher in milk samples collected from milk vendors than dairy

farms For the fulfillment of the gap between demand and supply different milk marketing dealers

adulterated the milk by adding water which is probably carried out during the handling of milk

starting from milking till it reaches the consumer or end user. Milk dealers also add dirty ice to


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increase the shelf life of milk which is also one of the reasons of elevated level of extraneous

water in milk samples (Zia, 2006; Zia, 2007; Tariq, 2001).

Proportion of adulteration at the milk marketing channels

In the present study the proportion of milk adulteration at dairy shops was found to be

relatively higher than middlemen, milk collectors, processors and milk producers. The findings

of present study are in agreement with Zia, (2007) and Tariq (2001). They reported that in

Pakistan raw milk is distributed by a traditional system which involves middlemen called

Gawalas. These milk dealers; middlemen and dairy shop keepers adulterate milk to maximize

their profit. The results of present study are also supported by Barham et al. (2014).They

reported that the percentage of adulteration at dairy shops, milk collectors and middlemen was

found remarkably higher than that of processors and milk producers.

Physical characteristics

pH

In the present study the pH value of milk samples collected from processors milk

producers and milk collectors was in normal range. While, the pH value of remaining milk

samples collected from middlemen and dairy shops was recorded low and not in normal range.

The findings of the present study are in agreement with the results of Memon (2014), who

reported that the addition of water and other adulterants in milk affect the pH value of milk.

These results are also in line with that of reported by Javaid et al. (2009) reported that the pH of

milk from Direct Seller, Milk Collection Center and that of Dairy Farm milk. In another study,

same pH values of milk samples were also observed (Gran et al., 2003).

Freezing point

In the present study freezing point of control milk was recorded as -0.540±0.0270C.

While the freezing point of milk samples collected from dairy shops, middlemen and milk

collectors was noted as -0.292±0.0100C, -0.316±0.015

0C and -0.345±0.015

0C, respectively.

While, the freezing point of milk samples collected from processors and milk producers were

recorded as -0.392±0.0250C and -0.499±0.020

0C, respectively. Present findings are in

accordance with the results of Meredith et al. (2007), who reported that milk containing

extraneous amount of water will have a grossly elevated freezing point. Addition of extraneous

water in milk will have adverse effect on freezing point and nutritional quality (Nida et al., 2013;

Meredith et al., 2007).


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Specific gravity

In the present study the specific gravity of milk samples collected from milk producers

was recorded as 1.031±0.0004, only specific gravity of samples collected from milk producers

were in the normal range of control milk. Moreover, the specific gravity of milk samples

collected from processors, milk collectors, middlemen and dairy shops was recorded as

1.029±0.0003, 1.027±0.0004, 1.026±0.0005 and 1.022±0.0008, respectively. These results are in

agreement with the results of Memon (2014), who reported that significant influence of

extraneous water was found on the specific gravity of milk. Present findings are in agreement

with that of Wadekar and Menkudale (2011), who reported the lower (1.0139) specific gravity of

highly adulterated milk obtained from vendors. In another study the specific gravity of milk from

different agencies like direct seller (1.026), milk collection center (1.026), milk vendor shops

(1.026) and hotels (1.027) were remarkably (P<0.001) lower than that of dairy farm milk (1.031)

Javaid et al. (2009). Similarly Memon (2014) conformed that the addition of water had

significant influence on the specific gravity of milk.

CONCLUSION

The water was the common adulterant found to be in market milk sold in vicinity of

Badin followed by detergent, rice flour, caustic soda, salt and cane sugar.

The extent of extraneous water and proportion of adulteration at dairy shops, milk

collectors and middlemen was significantly found to be higher as compared to processors

and milk producers.

Specific gravity was decreased, freezing point was increased and pH also changed

towards neutral by the addition of extraneous water in milk.

Acknowledgement

Higher Education Commission Islamabad, Pakistan.

Department of Animal Products Technology, Faculty of Animal Husbandry and

Veterinary Sciences, Sindh Agriculture University Tandojam, Pakistan.


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surveillance of milk adulteration and it

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