Adulteration and Misbranding of Milk

Dr. V.P.S.S.Ms

Padmabhooshan Vasantraodada Patil Institute of Technology, Budhagaon.

A
SEMINAR REPORT
ON
ADULTERATION AND MISBRANDING OF MILK

SUBMITTED BY

NAME

ROLL NO

MR. SAGAR SURYAKANT CHAVAN

04

UNDER THE GUIDANCE

OF

Mrs.S.S.Sankpal
DEPARTMENT OF ELECTRONICS AND TELECOMMUNICATION
ENGINEERING
YEAR-2015-16
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Adulteration and Misbranding of Milk

INDEX
Sr. No.

Title

1.

Introduction

2.

Literature Survey

3.

Milk production background of India

4.

Sources of Adulteration in milk

5.

Common Adulterants used to Adulterate milk

6.

Effects of Adulteration in milk on human health

7.

Why Adulteration is done in milk?

8.

References

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Adulteration and Misbranding of Milk

INTRODUCTION:
Milk is commonly consumed by people of all age groups. Also, India is largest
producer and consumer of milk. According to recent report, India is likely to produce
145.5 million tons of milk in 2015 and demand is set to rise to 150 million tons of milk.
To meet the growing demand, milk and its products have been adulterated to decrease the
quality and increase the quantity for economic value. The common adulterants found in
milk are urea; starch/blotting paper, glucose/sugar, caustic soda, vegetable oil, white
paint, detergent or shampoo. These not only reduce the nutritious value of the milk but
also pose risk to health. The supply of milk is predominantly from the local suppliers
which many times gets delivered to the consumers without pasteurization. Hence, great
care should be taken in the production and distribution process as water activity,
moderate pH and ambient temperature is sufficient for the microbial activity in milk. In
order to increase the SNF value which turn increase the economic value of milk and to
increase productivity, urea, a nitrogen containing molecule is added as a common
adulterant in milk.
The presence of urea in milk is detrimental to human health because they vary
amount of protein in the diet, amount of urine excreted, amount of water intake, dry
matter intake. Therefore it is essential that the milk should be tested for purity before
consumption. For purity detection of milk various traditional methods are already in use
but in that most of the methods are based on chemical reactions. This chemical methods
are not easy to do and consumer should have knowledge about how the chemical
reactions going to happen also these methods are very time consuming. Now our project
is to find out impurity levels in milk by electronics methods with fast response.
In this project we use infrared sensor for impurity level detection in milk. This
infrared sensor is interfaced to Microcontroller through ADC. By some signal
conditioning we are displaying impurity level in milk on the LCD display.

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Adulteration and Misbranding of Milk

Literature Survey:
India is largest milk producer and consumer as mentioned in earlier and today India need
to face a big problem of adulteration of milk. The solution of this problem is published in a paper
of International Journal of Advanced Research in Electrical, Electronics and Instrumentation
Engineering vol 3, issue 3, March 2014.by name Comparison of different methods used for
detection of urea in milk by quantification of ammonia. Presented by Banupriya P., Chaitanya
R Shetty, Supriya T V, Varshitha V.
In this paper they compare various methods available for impurity detection in milk and
one best method from all based on factors like probability, durability, high sensitivity, accuracy
and precision.
Another method of impurity level detection in milk is published in a paper of
International Journal of Innovative Research in Electrical, Electronics and Control Engineering
vol 3, issue 6, June 2015.By name Identification of impurity level in liquids using Electronic
sensor based system. Presented by Smita Nagtode, Dr. N K Choudhary
In this paper they work on infrared image processing method of milk. By additive
wavelet transform they compare pure milk sample image with adulterated milk sample and
determined impurity level present in milk sample.

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Adulteration and Misbranding of Milk

Importance of milk in our day to day life:

Milk is also called as a complete food because one glass of milk is capable to give all
nutrition values that is proteins, vitamins. Milk is common food in our regular diet. According to
survey made in year 2012 India is a number one country in milk production as well as milk
consumption. Population of India is going to increase year by year so to fulfill growth of this
increasing milk consumption milk is adulterated so as to increase its quantity. Following graph
shows annual milk consumption of milk in million tons versus years.

Milk consumption
In million tons

Years

What is Adulteration? :
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Adulteration and Misbranding of Milk

In earlier days there is very less amount of impurities are added in milk those are sugar,
salt, water. But as technology improves and knowledge about science is improved people or milk
producer understand how to increase fat, SNF of fresh milk. For that purpose they start adding
some chemical compounds such as urea, mellaline, detergents, shampoo and vegetable oil in
milk. These ingredients helped to improve fat and SNF of milk. But these ingredients has serious
effect on human health.

Sources of Adulteration:
There are majorly five adulteration sources are classified those are : Milk producer, Milk
collector, Milk transport, Milk processor, Dairy shops. It is very interesting to see as milk is
transferred from one level (Milk Producer) to next level (Dairy shops) the overall adulteration
rate is goes on increasing. This can be explained by using following graph:

Various Adulterants used for milk Adulteration:

According effects of adulterants on human body the Adulterants are classified in two
types:

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Adulteration and Misbranding of Milk

Adulterants

Harmful to
human health
1. Urea
2. Detergent
3. Oil Paints

Not harmfull
to human
health
1. Water
2. Sugar
3. Starch & Dalda

Harmful to human health:

As shown in above tree diagram urea, detergent, oil paint are added in milk so as to
artificially boost the fat and SNF value of milk but in this process milk standard artificially
boosted but consumption of such milk can create serious effects on human health. e.g. if urea is
added in milk in very large amount then it can create kidney problems .

Not harmful to human health:

In this type common adulterants used are water, sugar, starch and dalda . Water does not
affect fat value of milk but it increases quantity of milk. Dalda, starch and sugar improves fat
value of milk. These adulterants does not have any bad effect on human health .
According to food safety and standards act 2006 of FSSAI of India milk adulteration is
crime and liable for taking action on it.

Why Adulteration is done? :

Milk valuation is done on the basis of FAT and SNF value of milk as well as its quantity.
Water is added in milk to increase its quantity as well as its price because of its increased
quantity. Sugar, urea, dalda, oil are when added in milk it artificial boosts the SNF and FAT value

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Adulteration and Misbranding of Milk

of milk and so as to milk price. This adulteration helps to milk producers earn maximum profit
from milk by compromising milk quality as well as safety to drink this milk.

Referances:[1] Banupriya I. , Chaitanya R Shetty, et al. Comparison of different methods used for detection
of urea in milk by quantification of ammonia ,International journal on Advance Research in
Electrical, Electronics and Instrumentation Enginering vol 3, issue 3, March 2014.
[2] Smita A. Nagtode, Dr. N. K. Choudhary Identification of impurity level in liquids using
electronics sensor based system International journal on Advance Research in Electrical,
Electronics and control Enginering vol 3, issue 6, June 2015
[3] Kejal Shah, Rajeshri Kelkar, Amruta Sarda, Dr. M. S. Chavan Photometric based sensor for
fat detection in fresh milk International journal on Advance Research in computer and
coomunication Enginering vol 3, issue 4, April 2015
[4] 8051 Microcontroller and Embedded systems by Muhammad Ali Mazidi.

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