It is just the fat content that is reduced to 1. The Indian Dairy Association is an association of milk manufacturers in the organised sector. In an e-mail response, the FSSAI official added that 'These types of milk can pose hazards to the health if the water which has possibly been added is contaminated'. In all the confusion they have at least maintained that water was the main adulterant and if that was contaminated, by either pesticides or heavy metals, that could be hazardous.
Secondly, the executive summary states that they did set out to look for common adulterants in milk, both in loose as well as packaged milk and they analysed parameters such as fat, solid not fat SNF , Neutralizers, Acidity, Hydrogen Peroxide, Sugar, Starch, Glucose, Urea, Salt, Detergents, Skimmed Milk Powder SMP and vegetable fat to ascertain the presence of adulterant.
However, the FSSAI later claimed that "the commonly occurring contaminants were not targeted but only a deviation from standards was reported". They were referring to the deviation in the the fat and the SNF content. Of the other adulterants in the milk there is no mention about the quantity found, leaving it open to speculations.
There is no report of vegetable fat, hydrogen peroxide, etc," stated the FSSAI in an e-mail response.
The FSSAI official added that formalin or formaldehyde was found in a couple of samples in milk, "but that is allowed for preservation. May be where we detected it they must have put it in larger quantities," he said. He says its against the law and should not be added under any circumstances. Formalin or formaldehyde is a chemical used for preservation and as a disinfectant.
Its used by adulterants, illegally of course, in milk to increase the shelf life of the milk. Formaldehyde is known to be a carcinogen. Third, the FSSAI initially mentioned that 8 per cent of the samples contained detergents but in a press release issued on January 12, the number of samples increased to 14 per cent. This they have attributed to lack of hygiene and sanitation in milk handling and packaging, detergents used during cleaning operations are that were not washed properly found their way into the milk.
However, its a known fact that detergent is used to make synthetic milk to increase the thickness and viscosity of the milk. An earlier study done by the Indian Council of Medical Research states that that detergents in milk caused food poisoning and gastrointestinal complications. Passing the buck The blame game has begun. The FSSAI is preparing an advisory for the states to crack down on the violators but the state has no idea who these violators are. We have no idea where they collected the samples from.
The survey should have been sent to the states first, we are the enforcement agency for the states. Once the report is shared with us, we will collect the samples, test it in our labs and then take appropriate action on whether the license has to be revoked or not," said Ashish Kumar, designated officer headquarters , Food Safety Authority, Bihar.
Kumar insists that the regular checks that they have conducted, they have never found detergent or urea. Its a more common phenomenon in Meerut and Ghaziabad," he added.
The Delhi Food Safety Authority disagrees with the report. The samples were found to contain skimmed milk powder, because these samples were collected in the months of the April and May when the supply falls and so SMP was added.
Delhi has an estimated daily demand of 70 lakh liters of milk, about 92 per cent of it is supplied by brands like DMS, Mother Dairy, Parag, Saras and Gopaljee. Saxena pointed out that despite such a huge share of packaged milk in Delhi, out of 50 samples, only five belonged to packaged milk while the rest were loose samples. Bhasin too is disappointed with the report.
The authority has told us that the problem did not lie with the organised sector but the unorganized one. But the way the report has been put out conveys the message that 70 per cent of the milk produced in India is adulterated.
The Central Advisory Committee of the FSSAI are meeting soon and they are likely to push the states to conduct more regular studies in their states and especially in religious places like Haridwar and Rishikesh. However, they remain mum on when they propose to share the study with the state enforcement agencies or the Indian Dairy Association.
Acidity level can plunge to this level only through chemicals. These chemicals are used for two reasons: To make the milk look thick and to preserve it for a longer period. To thicken the milk, gum powder, starch, sugar etc. The older the milk, higher will be the acidity.
Therefore to preserve milk for a longer period of time, these companies use neutralizers. However, the test revealed the presence of neutralizers in five milk samples. The brands tested were also under-weight, when compared to Nandini brand. The standard weight and volume of toned milk is prescribed to be at g for ml.
Gastric problems are one of the common problems caused due to consumption of adulterated milk. These chemicals harm the tender inner line of the intestine. This injures the digestive system. There are no immediate effects of consuming adulterated milk but it takes its own time. Indian Council of Medical Research reported that long term use of adulterated milk can also cause kidney failure or heart problems.
Patients suffering from blood pressure should avoid sodium. Consumption of milk with neutraliser may have an adverse effect on such patients.
Bangalore-based nutritionist Sheela Krishnaswamy believes that cardiac issues from adulteration is unlikely. Sodium can increase the risk of high blood pressure. Veterinarian G N S Reddy is the founder of the first dairy to produce organic milk involving farmers in the State, Akshayakalpa. He believes that adulterations can take place at any point of production. After the initial addition of sodium hydroxide and analysis as described above, to simulate milk acidification promoted by the microbial metabolism, ml of each aliquot was titrated with lactic acid P.
This process is an inverse of the Dornic acidity test. After this procedure, analyses were repeated to verify if it is still possible to detect the added alkaline substance after an accurate neutralization. To analyze the significance of the results and their variations by the addition of preservatives and neutralizers, statistical analysis was performed with the Microsoft Excel r software using the student's t-test.
In order to do so, the obtained counts values were converted into logarithms. At the concentrations evaluated in this study, chlorine and chlorinated alkaline detergent additives were not detected in any of the tests applied.
This study prioritized the evaluation of preservatives and neutralizers at concentrations commercially available. The test for formaldehyde detection showed greater analytical sensitivity but was extremely laborious, taking on average 1h for each analysis. On evaluating the persistence of formaldehyde residues during refrigeration, formaldehyde was detected after 48h at a concentration of 0.
Regarding hydrogen peroxide detection, 0. Study on the preservation of raw milk with hydrogen peroxide H2O2 for rural dairy farmers. Pakistan Journal of Nutrition, v. Furthermore, 0. The addition of hydrogen peroxide at any concentration did not cause any detectable changes in the physicochemical tests.
Although they are classified as broad-spectrum antimicrobial reagents, chlorinated compounds are very susceptible to inactivation by organic matter CORDS et al. Cleaning and sanitizing in milk production and processing. Applied dairy microbiology. New York: Marcel Dekker, For sodium hypochlorite, 0. Lower concentrations were not detected in any of the tests used and none of the tested sodium hypochlorite concentrations caused any detectable changes in the physicochemical tests. Addition of 0.
The 0. The tests for the detection of neutralizers only detected the addition of 0. Persistence in milk was observed for 0. As expected, the addition of sodium hydroxide had no significant effect on the reduction of aerobic mesophilic counts.
In the yogurt culture test, 0. Still, yogurt test would indicate sample alteration. The pH change was also detected by the Dornic acidity and alizarol tests. The presence of chlorinated alkaline detergent was not detected by any of the tests; neither by the chlorine detection tests nor by methods A and B for neutralizing substance detection. Table 3 shows the results of the acidity neutralization detection test after the addition of sodium hydroxide solutions at different concentrations and its neutralization with lactic acid.
The milk acidification experiment was performed to assess the conditions under which this type of fraud is used. This experiment is the inverse of the adulteration technique, wherein a neutralizing substance is added to acidic milk. Chemically, the acid reacts with alkaline substances, resulting in water and salts. Thus, after the addition of lactic acid, sodium hydroxide could not be detected at any of the tested concentrations, indicating that when fraud is calculated for the accurate neutralization of lactic acid, sodium hydroxide is not detected.
On the other hand, results of the alizarol test and Dornic acidity were good indicators for this adulteration, as these tests detected excess alkalizing agents Table 3.
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