milk & dairy adultration

8/8/2019 Milk & Dairy Adultration

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Introduction


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ToTomaximisemaximiserevenuesrevenues

byby

Using a cheapUsing a cheapingredient toingredient to

substitute asubstitute amore expensivemore expensiveoneone oror removeremove

the valuedthe valuedcomponentcomponent

In the hopeIn the hopethat thethat the

alteredalteredproductproduct passespassesundetectedundetected byby

finalfinalconsumersconsumers

Why

Adulteration?


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DeteriorationDeteriorationof the qualityof the quality

of the endof the end

productsproducts

A risk toA risk toconsumersconsumers

safetysafety

EconomicEconomiclosseslosses


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ProductProductlabellinglabelling

InformInform cosumerscosumers

aboutabout identity ofidentity ofa producta product ObligingObligingprodusersprodusers

to conformto conformpredefinedpredefined

productproductstandardsstandards


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11.None.None--compliance withcompliance with

product standardsproduct standards

Maximum/minimum content of water,Maximum/minimum content of water,

solidssolids--nonnon--fat, & fat in certain dairy productsfat, & fat in certain dairy products

Geographical origin of the productGeographical origin of the product


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22.Wrongfuladditionofcertainingredients of.Wrongfuladditionofcertainingredients of

dairy ornonedairydairy ornonedairy origionorigion

Watering of milkWatering of milk

Milk of different speciesMilk of different species

Addition of non dairy proteinAddition of non dairy protein

Altering the casein/whey protein ratioAltering the casein/whey protein ratio

Addition of vegetable or animal fats to milk fatAddition of vegetable or animal fats to milk fat

NoneNone--authorisedauthorised preservativespreservatives


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33.None.None--complianceregardinguseofcomplianceregardinguseofcertaintechnologicalprocessescertaintechnologicalprocesses

Heat treatmentHeat treatment

Cheese ripeningCheese ripening


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Identifyinggeographical

origin

DNA-basedtechniques

stable natural

isotopefractionation and

isotope ratio massspectrometry polymerase

chain reaction(PCR)


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sugar

starchsalt

--00..53105310C andC and --00..52095209CC

density of milk, the refractive index

most importantly, its freezing point

Wateringofmilk


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electrophoresis,chromatography andimmunochemistry,Isoelectric focusingin thin polyacrylamide gels (PAGIF)

The addition of rennet to ewes yoghurtto produce para-kapa-caseins

the -casein peptides originated afterdigestion of the sample with plasmin

Differe ces i

t e lec l re- fil r tei s

Sheppard used the C12:0/C10:0ratio to detect addition of bovineto ovine or caprine cheese milk

F t r ti s,TG r file

the source of the DNA is somatic cellthat affected by a number of factors(number and stage of lactation, udderhealth)

DNA-b sedet ds


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Melamine

reconstituted milk

Additionofdairy & nondairy protein

c


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byby--product of cheese making,product of cheese making,rennet wheyrennet whey((CaseinomacropeptideCaseinomacropeptide))

MoreMore sulphursulphur--containing aminocontaining aminoacids and aromatic amino acidacids and aromatic amino acid

ninhydrinninhydrin reaction or byreaction or by polarographypolarography

Chromatographic,Chromatographic, electrophoreticelectrophoretic,,spectroscopic techniquesspectroscopic techniques

Alteringthecasein/whey proteinratio


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Fatratios

sunflowerseed, corn,saffloweroil,Tallow

12:0/10:0 C,14:0/12:0C,

18:2/8:0C,16:0/14:0C

Triglycerideformulae

S-valueslipolysis of MF~ false-

positive results

Sterol

a alysis

- melting points of phytosteryl

acetate and cholesteryl acetate

- GLC

Additionofforeignfats tomilk


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formalinformalin

detergentsdetergents

Preservatives

& Neutralizers

hydrated lime,hydrated lime,

sodium hydroxide,sodium hydroxide,

sodium carbonatesodium carbonate

or sodium bicarbonateor sodium bicarbonate


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phosphatase

Immunochemicalmethods

HPLCturbidimetric

method

peroxidase

Heatload


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Capillary electrophoresis GLC

HPLC enzymology

mass spectrometry

` Maillard reaction products(furosine, lactulose & Furfurals)

indicative of milk powder or reconstituted milk added to

fluid milk

`

lysinoalanine (LAL) as an indicator for heat treatment ofmilk & addition of dairy-based substitutes rich in LAL

(caseinates, etc.) to other milk products

` Lactulose analytical index to distinguish UHT from

sterilised milk

Heatload


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Classical methods of analysis plusClassical methods of analysis plus

new analytical techniquesnew analytical techniques

Regularly updating a database holdingRegularly updating a database holdinginformation of the commodityinformation of the commodity

concernedconcerned

Combination of different analyticalCombination of different analyticaltechniquestechniques


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1. Gerrit Smit (2003) Dairy processing Improving uality. Woodhead Publishing Limited

and CRC Press LLC.

2. LEOM.L. NOLLET FIDEL TOLDRA (2010) Hand Book of Dairy Foods Analysis

CRC Press Taylor & Francis Group.

3. Adnan Y. Tamime (2009) Milk Processing and Quality Management. Wiley-Blackwell

Publishing Ltd.

4. (2005) Manual of methods of Analysis of foods(Milk and milk products) Directorate

general of health services Ministry of Health and Family Welfare Government of

India New Dehli.

5. (2009) Rapid Determination of Melamine in Li uid Milk and Milk Powder by HPLC on

the Acclaim Mixed-Mode WCX-1 Column with UV Detection. Dionex Corporation

6. Joana Santos, Paulo Fernandes, e Ronald Bardsley (2003) PORTUGUESE PDO

7. CHEESE AND SPECIES ORIGIN OF MILK. Electron. J. Environ. Agric. Food Chem.2 (4) 476-479.

7. http://www.dairyforall.com/milk-adulteration.php


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