To Detect the Adulteration of Raw Milk by Color Test in the Laboratory as to Safe Guard the Human Health

Abstract

Background: Milk is important part of diet due to its nutritive values. It is recommended for population of every
age group.Milk is required for the growth and maintenance of health. When consumers buy milk they have a right
toassume that milk will be pure and unadulterated. It is the duty of the milk vendors to provide unadulterated
milk to the consumers. Adulteration is the act of addition of substances to a product that makes it unfit for human
consumption. These additives are used to make the product cheaper and increase its amount.1
Material and Method: A prospective study was conducted by Central Research Laboratory of Muzaffarnagar
Medical College, to find out the adulteration of raw buffalo milk sampleobtained from rural areas around
Muzaffarnagar Medical College,by color test methodology. The Institutional ethical committee permission was
taken.100 samples were collected from 30 different villages around Muzaffarnagar Medical College. The raw milk
sample was analyzed for physical appearance, pH, quality,dilution and presence of adulterant by color test.
Result: It was observed that out of 100 samples, 85% samples were white and 15% samples were slightly yellow.
The pH of the raw milk samples ranged from 6.5-7.0. The Methylene Blue Reduction Test (MBRT) showed
10samples of raw milk were of poor quality, 15 raw milk samples were fair quality, 45 raw milk samples were
good quality and 30 raw milk samples were of very good quality.
Result: In our study water and table sugar were the common adulterants and Benzoic acid was present in traces.
So it was concluded that the raw buffalo milk obtained from the near by rural area around Muzaffarnagar Medical
College was comparatively of good quality. The common adulterants obtained from raw milk of buffalo were
water and table sugar. These malpractices by local dairy owner should be checked to ensure good quality of milk
to the consumers.