Milk Adulteration and Its Toxicological Effects

d piercing Adulteration and Its Toxicological EffectsIntroduction scorn the governing the control of attribute and sale of milk existing for decades, adulteration of milk could not be checked. With the increase demand of milk, the adulteration of this commodity is on increasing day by day. The problem of adulteration is more during summer and rainy seasons, when milk output in comparatively much less than the overwinter season.Adulteration of a food article may be defined as making the article impure by the addition of some of the lawfully prohibited substances into a more valuable product or the subtraction into a more valuable component a product to devalue the latter(prenominal) or the combination of both, with a view to increase the bulk or quality and to increase unlawful, excessive profit through and through sale of such(prenominal) a food.Ever since the system of organized milk collection was introduced in this country, the quality of milk received by our dairy farm indu stry has not been improved. The adulteration is carried egress through a number of fraudulent practices, which not only lower down the nutritional value but set outs it unfit for human consumption with cyanogenetic effects. The adulterated milk also forgos to the production of standard dairy products resulting in stinting losses. The practice of adulteration has scram extensive imputable to existing conditions of production and handling of milk. Various no. of tests determine the nature and extent of adulteration of milk and change surface adulterants.The purchasing power of many consumers in our country is in truth low. Consequently such consumers often go for the lower price of milk, even knowing about the poorer quality of the same. Such attitude of the consumers makes adulteration of milk mathematical to a greater extent. 1Types of adulterationThe commonly used adulterants areAddition of water.Addition of separated milk.Addition of thickening agents when milk id watered i t becomes deficient in density and also viscosity which may be restored by addition of substances like gelatin, cane sugar, starch, glucose.Partial skimming.Addition of tincting matter to restore color lost by skimming or diluting or to make naturally poor looking to appear rich.Unusual adulterants-of late, due to more wide opening use of fertilizers by farmers in India, who are also the primary milk incurrs, a few new types of adulterants like urea, ammonium sulphate etc. read come up. 2MILK ITS COMPOSITIONMilk is an emulsion or colloid of butterfat globules with in a water based fluid that contains dissolved carbohydrates and protein aggregates with minerals. Milk is the secretion, practically liberal from colostrum, obtained by the milking of healthy udder.it represents one of the sources of essential amino acids for human nutrition. These nutritional attributes of milk have long made it a mainstay particularly in the diet of growing children. There are estimated to be the 8 to 10 thousand milk products made of milk available in world therefore making it exceptionally versatile raw product.Milk is composed of water, fat, protein, lactose, and minerals. The concentration of these products varies between cows and breeds. Total milk solid refers specifically to fat, protein, lactose and minerals. This is to be differentiated from SNF (solid not fat), a frequently used term which describes the total solid contents minus fat.The nutritional as well as economic value depends upon its solid contents. The higher the solid content the greater the milk product yields. Cheese yield are directly relayed to milk casein content. Milk contains dozens of other types of proteins beside the caseins including enzymes. These other proteins are more water-soluble than the caseins and do not form king-sizer structures. Because the proteins remain suspended in the whey leave behind when the caseins coagulate into curds, they are collectively known as whey proteins.Calciu m, phosphate, magnesium, sodium, potassium, citrate, and chlorine are all included as minerals and they typically occur at concentration of 540 mm. 3Composition off milkWater 84-90%Fat 2-6%Protein 3-4%Lactose 4-5%Ash .1%NEED FOR PROCESSING OF MILKA slew of events takes place in the process of delivering milk from the farm to the dinner table and all are designed to provide the consumer with wholesome, nutritious and safe products. The production of quality milk and milk products are begins in the farms and continuous through further handling, processing and distribution.Milk processing has cardinal primary objectivesDestruction of human pathogens through pasteurization.Keeping the quality and shelf biography of the products without momentous loss of flavor, appearance, physical and nutritive properties.Milk processing and plant procedure seeks toPrevent further bacterial contamination of raw material.Reduce bacterial numbers in milk.Protect the finished products from recont amination through careful handling, proper packing and storage.Pasteurization is the means whereby raw milk is rendered safe for human consumption. It is the process of heating milk to a sufficient temperature for a sufficient length of time to make it free from pathogens, and spoil bacteria. 4TOXICOLOGICAL EFFECTS OF ADULTERANTSFORMALINFormalin is added in milk to preserve it for longer period. Formalin is very noxious. Many cases of biological mutation and reproduction fork have been noted. On toxicity it causes tumors formalin causes CNS disorders and also irritates nose, throat and lungs. When taken in high dose it cause cancer and may lead to coma.UREAUrea is generally added in the preparation of synthetic milk to raise the SNF value. Potential symptoms are burning sensation in throat and breast cough, dyspnea, exercise-induced asthma (one case) redness, in eyes and skin, headache nausea, vomiting, lung damage-fibrosis, inflammation (HE11). Affected organs are respiratory sy stem, skin, eyes, it has also used medically as an abortifacient and a skin moisturizer.AMMONIUM SULPHATEThe presence of ammonium sulphate increases the lactometer reading. The product has low toxicity. However, the following points should be noted. On skin affair prolonged contact may cause some provocation. On eye contact it may cause irritation. On ingestion small quantities are unlikely to cause toxic effect and large quantities give rise to gastro-intestinal disorders. On inhalation high dust concentration of air-borne material may cause irritation of the nose and upper berth respiratory tract with symptoms such as sore throat and coughing. Inhalation of some decomposition gases may cause irritation and corrosive effects on the respiratory system. Some lungs effect may be delayed.HYDROGEN PEROXIDEMilk is treated with different concentrations of total heat peroxide (0.01, 0.02, 0.03, 0.04, 0.05 and 0.06 % of H2O2), along with control try (untreated sample), for the purpose to activate Lacto peroxidase system, which destroy the bacterial population by its antibacterial effect. Lacto peroxidase (LP) system is naturally present in raw milk that prevents the bacterial coevals due to its bacteriostatic effect. By activating the LP-system, shelf life of milk can be increased for 8 to 12 hours. Lacto peroxidase (LP) system consists of three components LP, thiocyanate and hydrogen peroxide. And it is active only when all of three components are present. Lacto peroxidase catalyzes the oxidation of thiocyanate by hydrogen peroxides and generates an intermediate product with antibacterial properties. These products have a broad come in of antimicrobial effects against bacteria, fungi and viruses.ObjectivesRaw milk preservation by use of H2O2 is done for many important purposes likeTo enhance the shelf life of milk for consumption without microbial contamination.To minimize the processing cost by heating the milk.Side Effects of Hydrogen PeroxideEye exposure to shrink hydrogen peroxide may cause extreme irritation and pain, but is unlikely to cause permanent damage.Enemas of dilute hydrogen peroxide have been report to cause serious gastrointestinal side effects.Skin contact with concentrated hydrogen peroxide can cause severe burns and even gangrene.An overdrive of H2O2 can cause damage to DNA cells, and prevent them from replicating, hence leading to premature aging.The use of hydrogen peroxide can cause your skin to run dry out or rather drains away the moisture content in skin, which is required to keep your skin looking young and supple.Vitiligo is a disease that is label by the loss of skin pigment, which affects a lot of people. Studies show that it is due to the high levels of hydrogen peroxide in the blood and epidermis.It can cause irritation in gums and teeth, since H2O2 is a highly unstable compound.Hydrogen peroxide being highly reactive can easily pass through your tooths enamel and react with the dentin and pulp part of your tooth.Throat soreness is another common side effect of hydrogen peroxide. 5SUGARThe common sugar present in milk is lactose. The fat content of the milk is more compared to the protein content. Table sugar like sucrose is added to the milk to increase the carbohydrate content of the milk and then the density of milk will be increased. So the milk can now be adulterated with water and it will not be find during the lactometer test. Ketose sugar will react with the resorcinol to give a red colored precipitate, indicating the presence of Table sugar in milk.SIDE EFFECTS OF SUGAR starting line can suppress your immune system. incision eaten during pregnancy and lactation can influence muscle force production in offspring, which can affect an individual(a)s ability to exercise. incision can elevate glucose and insulin responses and return them to fasting levels slower in oral contraceptive users. cabbage can increase reactive oxygen species (ROS), which can damage cells and ti ssues.Sugar can cause hyperactivity, anxiety, inability to concentrate and crankiness in children.Sugar can produce a significant rise in triglycerides.Sugar causes a decline in tissue elasticity and function the more sugar you eat, the more elasticity and function you lose.Sugar reduces high-density lipoproteins (HDL).Sugar can lead to ovarian cancer.Sugar can increase fasting levels of glucose.Sugar causes copper deficiency.Sugar can make tendons more brittle.Sugar can increase the levels of glucose in the blood much higher than complex carbohydrates in a glucose tolerance test can.Sugar can cause two blood proteins albumin and lipoproteins to function less effectively, which may reduce the bodys ability to handle fat and cholesterol.Sugar can contribute to Alzheimers disease.Sugar can cause platelet adhesiveness, which causes blood clots.Sugar can cause hormonal imbalance some hormones become underactive and others become overactive.Sugar can cause free radicals and oxidative stress.Sugar increases the concentration of bile acids in stool and bacterial enzymes in the colon, which can modify bile to produce cancer-causing compounds and colon cancer.Sugar combines with and destroys phosphatase, a digestive enzyme, which makes digestion more difficult and can aggravate premenstrual syndrome (PMS).6SaltAddition of salt in milk is generally restored with the aim of increasing the corrected lactometer reading. All four cationic electrolytes (sodium, potassium, magnesium, and calcium) are available in unrefined salt, as are other vital minerals essential for optimal bodily function. Too much or too little salt in the diet can lead to muscle cramps, dizziness, or even an electrolyte disturbance, which can cause neurological problems.Excess salt consumption has been linked toExercise induced asthma.Heartburn.Osteoporosis.Gastric cancer is associated with high level of sodium.Hypertension.Left ventricular hypertrophy (cardiac enlargement).Duodenal ulcer. 7Vege table FatMilk fat is the natural source of variable variety of fatty acids diversified in nature. It is separated to make the cream and sold at high prices. People separate the cream from the milk and add vegetable fat into the milk and then sell it after homogenization. Vegetable fat is unsaturated and it gets oxidized and becomes rancid when exposed to air so become hepato-toxic and may cause liver cirrhosis. Small milk globules become rancid when oil and vegetable fat is being added and interesting thing is that color and consistency of the milk remains normal. 8StarchMilk contains relatively large amount of fat. Addition of carbohydrate to milk increases its solid content. There by reducing the amount of fat present in the milk. Starch is one such component that is added to adulterate milk. The test to detect starch in milk uses iodine solution, addition of which turns the milk solution to blue black color due to the formation of starch Iodo complex, in the presence of starch.Po tential symptoms are irritation of eyes, skin, mucous, membranes, rhinorrhea, cough, chest pain, dermatitis.SoapSoap is added to milk to increase the foaming of milk and hence to have thick milk. Addition of such chemicals will cause health problem especially related to stomach and kidneys. Soap can be detected by adding phenolphthalein indicator to the adulterated milk. A pink color will be observed if soap is present as the alkali will be neutralized by the acidity of the milk when phenolphthalein indicator is added. 9NeutralizersThe new Neutralizers Test manufactured by Astori Tecnica allows the immediate colorimetric determination of the presence of added neutralizers (such as NaOH, KOH, carbonates, bicarbonates, ammonia, dissimilar alkalis, etc.) in milk or cream. These prohibited substances may be added to fresh or badly preserved milk with the tricky purpose to correct its pH and acidity values to optimal ones, and so pretend the milk is freshly milked or perfectly preserv ed. 10REFERENCES Research Can Lead To Longer Shelf vitality For Dairy Products (http //www.sciencedaily.com/releases /2002/12/021223084204.htm).Sciencedaily.com. 2002-12-23. 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