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Adulteration of Raw Milk in Selected Regions of Tangail District of Bangladesh

L. Bari
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902.

M. R. Hoque
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail -1902.

M. S. A. Reza
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902

M. A. Hossain
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902.

A. Islam
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902.

Abstract/ Executive Summary:

At the present time adulteration of food especially raw milk is becoming a burning issue. Normally milk is adulterated with water, starch, skim milk powder, sugar, detergent, and fat, recently formalin also added with milk to increase the shelf life of milk. That’s why it is very essential to detect the prevalence of adulteration of milk. The present experiment was conducted to know the adulteration of milk. Total thirty milk samples were collected from five different bazaars (Tangail town, Santosh Bazaar, Porabari Bazaar, Boilla Bazaar, Bajitpur Bazaar) of Tangail district where six samples were taken from each entry point. The mean Specific gravity was 1.021, 1.020, 1.019, 1.019 and 1.020 respectively which were lower than standard 1.032. The results clearly suggest that water was the most common adulterant in almost all sample of raw milk collected. 56.67% and 50% samples were adulterated with starch and skim milk powder respectively. Two types of preservatives namely borax and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 23.33% was adulterated with sodium bicarbonate and 16.66% with borax. However, none of the samples contained either formalin or hydrogen peroxide. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk.

Keywords: Adulteration, Raw milk, Starch, Skim milk powder, Water

Location: Tangail Sadar upazilla.

Start Date: 00-04-2014

End Date: 00-09-2014

Program Area: Food Safety and Security

Commodity: Milk

Objectives:

To detect the adulteration of milk in the Tangail sadar upazilla of Tangail district.

Methodology:

A cross sectional study was carried out among the five different bazar (Tangail town, Santosh Bazaar, Porabari Bazaar, Boilla Bazaar, Bajitpur Bazaar) of Tangail Sadar upazilla. It took six months (April to September 2014) to carry out the experiment, under the department of Food Technology and Nutritional Science, MBSTU. A total 30 sample each sample contain 250 ml were collected by sterilized bottle. The samples were immediately cooled in a cool box containing Ice Packs. The milk was analyzed in the laboratory within 2 hours from arrival. The sample was prepared according to the DGHS. The sample was warm to 37 °C– 40 °C then it was transferred to the beaker and allows the sample to come to room temperature (26 °C -28 °C) and withdraw immediately for analysis . After preparation of the sample a bout 5 ml of milk was taken in a test tube. Then 1 -2 drops of iodine solution was added to the test tube. Development of blue/blue black color indicates presence of starch which disappears when sample is boiled and reappears on cooling. After preparation of the sample about 5 ml of milk was taken in a test tube. It was then stirred properly. Nitric acid was then added drop by drop with a dropper. Development of orange color, it indicates the milk is adulterated with skim milk powder. Sample s without skim milk powder show yellow color. Adulteration of milk with water was checked by lactometer reading. The raw milk was poured into a (100 ml) measuring cylinder and a lactometer was dropped in the milk to slowly sink down. Further, the lactometer reading was taken and recorded in Lactometer degree (° L). The temperature during measuring was approximately 20 ?22°C. If the reading is below the standard then it was considered to be adulterated with water. The specific gravity was measured by using the following formula using lactometer reading: Milk density = 1 + (lac tometer reading 1000^{- 1} ) Formalin detection was done by formalin detection KIT developed by Institution of Food Science and Technology (BCSIR). The type of preservatives added to the fluid milk was detected by using chemical tests. All tests were conducted as per DGHS.

Source of Information: J. Environ. Sci. & Natural Resources, 8(1): 41-44, 2015 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It is apparent from the analysis that a large number of samples procured did not conform to the legal standards. From the individual sample study we can conclude that the rate of adulteration is relatively low in Boilla bazaar than others place. If we want to say about the type of adulteration it may be only adding water, starch and skim milk powder. The results clearly suggest that water was the most common adulterant in almost all sample of raw milk collected. We found 56.67% samples were adulterated with starch and 50% samples were adulterated with skim milk powder. We found very few sample adulterated with sodium bi-carbonate and borax but we did not found any sample adulterated with formalin and hydrogen peroxide.

Knowledge Management: Journal