Determination of Adulteration in Milk using Ultrasonic Technique

Abstract

The practice of adulteration has been going on for a long time and now due to the sophistication of the methods, it has become difficult to recognize which one is adulterated milk and which one is pure milk. If this heinous cause of adulteration is ignored then it can cause a serious health effects, which can be an irreparable damage to health. There are many contact-based methods which are already in use but by using these methods milk samples are gets wastage because the sample cannot be reused. And the non-contact methods lacks poor accuracy. Adulteration in milk and dairy products have been a great threat to human health as well as for the economy. The present work is related to the emerging concern of adulteration in natural milk, like adulteration of synthetic milk, urea, detergent, melamine, cheap vegetable oil, etc. Adulteration of a sample of pure milk with artificial (synthetic) milk was analyzed using the ultrasonic technique. In this method, the ultrasonic wave of frequency 0.5 MHz from the transmitter passed through the sample and received by the receiver on the other end. The signal obtained on the receiver side is analyzed through digital storage oscillator (DSO). From the result, it is found that the voltage of the received signal increases with the percentage increase in adulteration. This property mainly depends on the physical and chemical parameter of the sample under test. This method may prove as a highly efficient and economical method because in this method no chemical is used and the equipment used is also less costly. This method can also be extended over a broad level in the testing of food and food beverages in industry.