Laboratory analysis demonstrates significant physico-chemical alterations in adulterated milk, indicating clear diagnostic markers for detecting chemical contamination.
Quality changes in milk adulterated with different concentrations of adulterants like urea, detergent, ammonium sulphate and neutralizers were determined using physico-chemical and microbiological quality characteristics. Addition of detergents at 0.1 to 0.9% concentrations showed an increase in the refractive index (RI). Specific gravity increased with incremental addition of detergent. Same trend was observed with total solids, total ash and pH; whereas, moisture, fat and lactose contents decreased. Microbial growth in the adulterated milk did not show much variation in the samples.
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Ahirwar et al. (2015) studied this question.
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