Abstract
The current study was designed to analyze the presence or absence of common adulterants in milk and milk products from six different regions of Faisalabad, Pakistan. Purposely, 54 samples from six different regions of Faisalabad were collected. Results revealed that milk of Faisalabad’s regions was adulterated with water, starch, urea, glucose, cane sugar, soap, synthetic milk and neutralizers. The results for starch, formalin, vegetable fat, artificial color, nitrates, sodium chloride, coal tar dyes, hydrogen peroxide, annatto, detergent, sulphate adulteration was found to be non-significant. The results for soap, synthetic milk, urea, sugar cane, neutralizers and glucose were significant. It was noted that R2 milk samples had more bacterial load (3.92x108 CFU/mL) followed by R1 (3.38x108 CFU/mL). Among milk products, cream samples collected from R6 had the maximum bacterial count (1.74x108 CFU/mL). The milk samples were also analyzed for the presence of added urea by Fourier Transform Infrared Spectroscopy (FTIR).
Highlights
Food safety is a public health concern which encompasses the assurity of safe food throughout the supply chain
Adulteration is done in all foods including milk, oil, spices, cereals, confectionery, beverages and etc which result in decreased quality of all food commodities (Nayak, 2018)
The results presented for Fourier Transform Infrared Spectroscopy (FTIR) depicted that clear contrasts were found in the spectra of milk with/without urea supplementation
Summary
Food safety is a public health concern which encompasses the assurity of safe food throughout the supply chain. The ever increasing greed has given way to a new type called synthetic milk which exactly looks like the natural milk and has same specific gravity, fat and Solid Not Fat (SNF) and is prepared by mixing water, detergents or soap, sodium hydroxide, vegetable oil, salt and urea. It is very dangerous from health point of view and found to have cancerous effects on human beings (Abhirami and Radha, 2015).
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