Milk & Dairy Adultration
-
Upload
asal896059 -
Category
Documents
-
view
233 -
download
0
Transcript of Milk & Dairy Adultration
-
8/8/2019 Milk & Dairy Adultration
1/21
-
8/8/2019 Milk & Dairy Adultration
2/21
-
8/8/2019 Milk & Dairy Adultration
3/21
Introduction
-
8/8/2019 Milk & Dairy Adultration
4/21
ToTomaximisemaximiserevenuesrevenues
byby
Using a cheapUsing a cheapingredient toingredient to
substitute asubstitute amore expensivemore expensiveoneone oror removeremove
the valuedthe valuedcomponentcomponent
In the hopeIn the hopethat thethat the
alteredalteredproductproduct passespassesundetectedundetected byby
finalfinalconsumersconsumers
Why
Adulteration?
-
8/8/2019 Milk & Dairy Adultration
5/21
DeteriorationDeteriorationof the qualityof the quality
of the endof the end
productsproducts
A risk toA risk toconsumersconsumers
safetysafety
EconomicEconomiclosseslosses
-
8/8/2019 Milk & Dairy Adultration
6/21
ProductProductlabellinglabelling
InformInform cosumerscosumers
aboutabout identity ofidentity ofa producta product ObligingObligingprodusersprodusers
to conformto conformpredefinedpredefined
productproductstandardsstandards
-
8/8/2019 Milk & Dairy Adultration
7/21
11.None.None--compliance withcompliance with
product standardsproduct standards
Maximum/minimum content of water,Maximum/minimum content of water,
solidssolids--nonnon--fat, & fat in certain dairy productsfat, & fat in certain dairy products
Geographical origin of the productGeographical origin of the product
-
8/8/2019 Milk & Dairy Adultration
8/21
22.Wrongfuladditionofcertainingredients of.Wrongfuladditionofcertainingredients of
dairy ornonedairydairy ornonedairy origionorigion
Watering of milkWatering of milk
Milk of different speciesMilk of different species
Addition of non dairy proteinAddition of non dairy protein
Altering the casein/whey protein ratioAltering the casein/whey protein ratio
Addition of vegetable or animal fats to milk fatAddition of vegetable or animal fats to milk fat
NoneNone--authorisedauthorised preservativespreservatives
-
8/8/2019 Milk & Dairy Adultration
9/21
33.None.None--complianceregardinguseofcomplianceregardinguseofcertaintechnologicalprocessescertaintechnologicalprocesses
Heat treatmentHeat treatment
Cheese ripeningCheese ripening
-
8/8/2019 Milk & Dairy Adultration
10/21
Identifyinggeographical
origin
DNA-basedtechniques
stable natural
isotopefractionation and
isotope ratio massspectrometry polymerase
chain reaction(PCR)
-
8/8/2019 Milk & Dairy Adultration
11/21
sugar
starchsalt
--00..53105310C andC and --00..52095209CC
density of milk, the refractive index
most importantly, its freezing point
Wateringofmilk
-
8/8/2019 Milk & Dairy Adultration
12/21
electrophoresis,chromatography andimmunochemistry,Isoelectric focusingin thin polyacrylamide gels (PAGIF)
The addition of rennet to ewes yoghurtto produce para-kapa-caseins
the -casein peptides originated afterdigestion of the sample with plasmin
Differe ces i
t e lec l re- fil r tei s
Sheppard used the C12:0/C10:0ratio to detect addition of bovineto ovine or caprine cheese milk
F t r ti s,TG r file
the source of the DNA is somatic cellthat affected by a number of factors(number and stage of lactation, udderhealth)
DNA-b sedet ds
-
8/8/2019 Milk & Dairy Adultration
13/21
Melamine
reconstituted milk
Additionofdairy & nondairy protein
c
-
8/8/2019 Milk & Dairy Adultration
14/21
byby--product of cheese making,product of cheese making,rennet wheyrennet whey((CaseinomacropeptideCaseinomacropeptide))
MoreMore sulphursulphur--containing aminocontaining aminoacids and aromatic amino acidacids and aromatic amino acid
ninhydrinninhydrin reaction or byreaction or by polarographypolarography
Chromatographic,Chromatographic, electrophoreticelectrophoretic,,spectroscopic techniquesspectroscopic techniques
Alteringthecasein/whey proteinratio
-
8/8/2019 Milk & Dairy Adultration
15/21
Fatratios
sunflowerseed, corn,saffloweroil,Tallow
12:0/10:0 C,14:0/12:0C,
18:2/8:0C,16:0/14:0C
Triglycerideformulae
S-valueslipolysis of MF~ false-
positive results
Sterol
a alysis
- melting points of phytosteryl
acetate and cholesteryl acetate
- GLC
Additionofforeignfats tomilk
-
8/8/2019 Milk & Dairy Adultration
16/21
formalinformalin
detergentsdetergents
Preservatives
& Neutralizers
hydrated lime,hydrated lime,
sodium hydroxide,sodium hydroxide,
sodium carbonatesodium carbonate
or sodium bicarbonateor sodium bicarbonate
-
8/8/2019 Milk & Dairy Adultration
17/21
phosphatase
Immunochemicalmethods
HPLCturbidimetric
method
peroxidase
Heatload
-
8/8/2019 Milk & Dairy Adultration
18/21
Capillary electrophoresis GLC
HPLC enzymology
mass spectrometry
` Maillard reaction products(furosine, lactulose & Furfurals)
indicative of milk powder or reconstituted milk added to
fluid milk
`
lysinoalanine (LAL) as an indicator for heat treatment ofmilk & addition of dairy-based substitutes rich in LAL
(caseinates, etc.) to other milk products
` Lactulose analytical index to distinguish UHT from
sterilised milk
Heatload
-
8/8/2019 Milk & Dairy Adultration
19/21
Classical methods of analysis plusClassical methods of analysis plus
new analytical techniquesnew analytical techniques
Regularly updating a database holdingRegularly updating a database holdinginformation of the commodityinformation of the commodity
concernedconcerned
Combination of different analyticalCombination of different analyticaltechniquestechniques
-
8/8/2019 Milk & Dairy Adultration
20/21
1. Gerrit Smit (2003) Dairy processing Improving uality. Woodhead Publishing Limited
and CRC Press LLC.
2. LEOM.L. NOLLET FIDEL TOLDRA (2010) Hand Book of Dairy Foods Analysis
CRC Press Taylor & Francis Group.
3. Adnan Y. Tamime (2009) Milk Processing and Quality Management. Wiley-Blackwell
Publishing Ltd.
4. (2005) Manual of methods of Analysis of foods(Milk and milk products) Directorate
general of health services Ministry of Health and Family Welfare Government of
India New Dehli.
5. (2009) Rapid Determination of Melamine in Li uid Milk and Milk Powder by HPLC on
the Acclaim Mixed-Mode WCX-1 Column with UV Detection. Dionex Corporation
6. Joana Santos, Paulo Fernandes, e Ronald Bardsley (2003) PORTUGUESE PDO
7. CHEESE AND SPECIES ORIGIN OF MILK. Electron. J. Environ. Agric. Food Chem.2 (4) 476-479.
7. http://www.dairyforall.com/milk-adulteration.php
-
8/8/2019 Milk & Dairy Adultration
21/21