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Synthetic milk: A threat to Indian dairy industry

Authors:
Deepak Mudgil at Veer Chandra Singh Garhwali Uttarakhand University of Horticulture & Forestry
Deepak Mudgil
Sheweta Barak at Mansinhbhai Institute Of Dairy And Food Technology
Sheweta Barak
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Synthetic milk is not milk but an artificial imitation of natural milk with a high degree of adulteration to increase the volume of milk and thereby the profit. Main components of synthetic milk are water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea. Most of these components such as urea, neutralizers and detergents are very harmful to human health. Presently the preparation of synthetic milk is practiced at village level but it is steadily spreading to urban areas in various Indian states.
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D. Mudgil, S. Barak, Synthetic milk: a threat to Indian dairy industry
64
SYNTHETIC MILK: A THREAT TO INDIAN DAIRY INDUSTRY
Deepak Mudgil*1,ShewetaBarak
1
1Department of Dairy & Food Technology,
Mansinhbhai Institute of Dairy & Food Technology, Mehsana, Gujarat, India-384002
Corresponding Authors Email:* dsmudgil@yahoo.com
ABSTRACT
Synthetic milk is not milk but an artificial imitation of natural milk with a high degree of adulteration to increase the
volume of milk and thereby the profit. Main components of synthetic milk are water, pulverized detergent or soap, sodium
hydroxide, vegetable oil, salt and urea. Most of these components such as urea, neutralizers and detergents are very harmful to
human health. Presently the preparation of synthetic milk is practiced at village level but it is steadily spreading to urban areas in
various Indian states.
Keywords:Synthetic milk, adulteration, urea, health, testing methods
1. Introduction
India is the world
annual production of about 127 million tons
(NDDB, 2013). But the phenomenon of synthetic
milk makes this achievement worthless. Liquid
milk is an essential nutritional food for infants as
well as the aged. Adulteration of natural milk with
a chemically synthesized milky liquid (synthetic
milk) is a matter of serious concern. The dairy
industry employs various tests such as
determination of fat and total solids by chemical or
physical analyses; estimation of sediment by
forcing milk through filter pads and noting the
residue left; determination of bacterial count,
determination of freezing point etc. However, most
of these measurements are expensive and time
consuming, as the milk samples need to be taken to
the laboratory for testing [1]. Synthetic milk is an
excellent imitation of natural milk. Milk fat is
mimicked by vegetable oil; the nitrogen
component in milk is mimicked by urea; detergents
are added to make it frothy [2, 3]. This mixture is
so expertly prepared that the specific gravity of the
concocted milk is the same as natural buffalo milk.
This mixture is then mixed with natural milk in
varying proportions. Such milk can be processed
into       
substantial profit. Recent Indian Council of
Medical research (ICMR) report has suggested that
such adulterated items have a cancerous effect on
the human system and can lead to gradual
impairment of the body.
2. Natural and Synthetic Milk
Natural milk may be defined as the whole,
fresh, clean, lacteal secretion obtained by the
complete milking of one or more healthy milch
animals, excluding that obtained within 15 days
before or 5 days after calving or such periods as
may be necessary to render the milk practically
colostrum free, and containing the minimum
prescribed percentages of milk fat and milk solids
not fat [4]. Synthetic milk is not milk but it is
entirely a different component with a high degree
of adulteration to increase the volume of milk and
ultimately the margin of profit. Generally it is a
mixture of water, pulverized detergent or soap,
sodium hydroxide, vegetable oil, salt and urea. The
simplicity and rapidity with which milk can be
adulterated always tempted the unscrupulous milk
vendors to indulge in fraudulent practices and
adulterate the milk. The ever-rising greed has
given way to the development of a new type of
adulterated milk known as synthetic milk.Similar
to genuine milk production, the practice of
preparing the synthetic milk too starts at the village
level. The places notorious for the production of
synthetic milk include parts of Rajasthan, Haryana,
and Uttar Pradesh in India. Slowly but steadily the
practice is spreading to other parts of India [5].
3. Differences between natural and synthetic
milk The most common differences in physical
and chemical properties of natural and synthetic
Carpathian Journal of Food Science and Technology 2013, 5(1-2), 64-68
65
milk are tabulated as Table 1. Synthetic milk when
rubbed on the palm, foam formation noticed while
natural milk when rubbed on the palm, it doesn
form foam. There is great difference in pH of both
milks. Synthetic milk (pH 10-11) is highly alkaline
in nature, while natural milk (pH 6.6-6.8) is
somewhat neutral in nature. There is no change in
color on heating in case of natural milk, while
synthetic milk turns yellow on boiling. Natural
milk remains white on storage but synthetic milk
turns pale yellow after sometime. Nonetheless fats
and solid not fat percentages are equal in both [5].
4. Components of Synthetic Milk
i) Water is a medium component used in the
preparation of synthetic milk. All other
components are mixed in water medium to get
equivalent consistency and appearance like natural
milk.ii) Cane sugar is added in synthetic milk to
adjust the sweetness of milk and it is also added to
mask the sour taste developed due to the acidity in
stored milk. Existing chemical test for the
detection of cane sugar in milk could detect as low
as 0.1% cane sugar as adulterant [1]. iii) Starch is
added in synthetic as well as natural milk to adjust
and or to increase the consistency and viscosity.
The existing test for the detection of starch in milk
by iodine reagent was able to detect as low as 0.1%
of starch as adulterant [1].iv) Urea is a source of
nitrogen,thus,itisgenerallyaddedinsynthetic
milk to increase its nitrogen content and hence the
level of the protein in milk. Dimethyl amino
benzaldehyde (DMAB) test for the detection of the
urea in milk detects 0.1% urea as adulterant in
milk. Natural milk also contains urea, so which
also gives a faint yellow color when analyzed with
DMAB test. The test, though rapid has one
drawback that it shows color in control milk
sample also. Thus, at lower level of urea
adulteration, one cannot detect whether the
positive test for urea is due to inherently present
urea in animal milk or added urea in
natural/synthetic milk.v) Glucose is also added in
synthetic milk to increase sweetness. The existing
test for the detection of glucose in milk could
detect 0.5%. vi) Neutralizers are also added in
synthetic milk to mask acidity. Milk turns acidic
when it is stored for a prolonged time. Upon
storage for a long time, the lactose in milk is
converted to lactic acid by the growth of bacteria.
Such milk clots easily upon boiling and become
unfit for consumption. Addition of neutralizers
masks the developed acidity in milk. The existing
Rosalic acid test for the detection of neutralizers in
milk could detect as low as 0.1% sodium
carbonate. vii) Detergents are added to make the
milk frothy like natural milk. The existing test for
the detection of detergents in milk could detect as
low as 0.1% of adulterant.
5. Effect of Synthetic Milk Components on
Human Health
i) Water is the chief adulterant used in milk. It not
only decreases the density of milk but also diluted
the desirable nutritional effect of all natural milk
nutrients. If the milk used in the adulteration is
contaminated it will lead to the harmful diseases
like cholera, typhoid, shigella, polio, meningitis,
and hepatitis A and E [6]. These are mainly caused
by waterborne pathogens like protozoa, viruses and
or bacteria, many of them are intestinal parasites
[7]. Contaminated water based microbial diseases,
their causes and symptoms are enlisted in Table 2.
ii) Cane sugar imparts sweetness in synthetic
milk. As such cane sugar does not have any ill
effect on human health because it is used in very
small quantity to imitate the natural milk
sweetness. But poor quality of sugar in synthetic or
adulterated milk can cause decreased whole
someness of milk. Lactose found in natural milk
does not contribute to diabetes but cane sugar does.
iii) Urea is a organic water soluble molecule
composed of carbon, nitrogen, oxygen, and
hydrogen of chemical formula CO (NH2)2and is
also known as carbamide [8].Urea is commonly
added to increase the milk solid not fat (SNF)
content or its total nitrogen content. Although, urea
is naturally found in milk and contributes to the
non-protein nitrogen (NPN) normally found in
milk. When urea is added in milk with low fat and
SNF, the milk appears thick and concentrated
giving a feeling of rich milk and become poisonous
(hazard toxic) due to the presence of excess urea
[8, 9].
D. Mudgil, S. Barak, Synthetic milk: a threat to Indian dairy industry
66
Table 1. Differences in physical and chemical properties of natural and synthetic milk
Properties Synthetic Milk Natural Milk
Physical
Color White White
Odor When freshly prepared, the mixture has
aars on
overnight storage at 4
Not distinctive
Taste Bitter Palatable
Density 1.025-1.035 1.025-1.035
Storage Turns yellowish after sometime Curdling but no change
in color
Texture Give soapy feel when rubbed No soapiness
Boiling Becomes yellow No change
Chemical
Fat 4.5% 4.5%
pH Highly alkaline, 10.5 Slightly acidic, 6.4-6.8
Urea test Intense yellow color Faint yellow color
Urea
concentration 14 mg/ml 0.2-0.7 mg/ml
Sugar test
(Resorcinol) Positive Negative
Neutralizers test
(Rosalic acid) Positive Negative
Table 2. Microbial diseases and their symptoms from contaminated water
Disease Microbial Agent Symptoms
Amoebiasis Entamoeba
histolytica Abdominal discomfort, weight loss, diarrhea,
fever
Cryptosporidiosis Cryptosporidium
parvum Loss of appetite, nausea, bloating, flu-like
symptoms
Hymenolepiasis Hymenolepis
nana Abdominal pain, anorexia, nervous manifestation
Botulism Clostridium
botulinum Vomiting, diarrhea, double vision and respiratory
failure
Cholera Vibrio cholerae diarrhea, nausea, cramps, nosebleed, rapid pulse,
vomiting, and hypovolemic shock
E. coli infection E. coli Dehydration
Dysentery Shigella and
Salmonella Blood in feces and vomiting of blood
Salmonellosis Salmonella Diarrhea, fever, vomiting and abdominal cramps.
Typhoid Salmonella typhi Fever, profuse sweating, diarrhea, spleen and
lever enlargement
Hepatitis A Hepatitis A Virus Fatigue, fever, abdominal pain, nausea, diarrhea,
weight loss, itching, jaundice and depression.
Polio Poliovirus Delirium, headache, fever, and occasional
seizures, and spastic paralysis.
Carpathian Journal of Food Science and Technology 2013, 5(1-2), 64-68
67
A recent Indian Council of Medical research
(ICMR) report has suggested that urea adulterated
item has a cancerous effect on the human system.
iv)Detergents are added in synthetic milk
preparation to develop froth and their
emulsification action. Most of the detergent
contains dioxane which carcinogenic in nature and
can cause cancer on consumption. In addition to
dioxane, other toxic ingredients present in
detergents are sodium lauryl sulfate (SLS),
nonylphenol ethoxylate, and phosphates [10].
Results from various studies shows that sodium
lauryl sulfate in any form causes eye and skin
irritation, organ toxicity, neurotoxicity,
developmental and reproductive toxicity,
endocrine disruption, mutations and cancer.
Nonylphenol ethoxylate has been shown to cause
kidney and liver damage, disrupted growth and
metabolic development, decreased testicular
growth and sperm count, and increased mortality.
Phosphates, the main cleaning ingredients in
detergents and household cleaners, can cause
nausea, diarrhea and skin irritations. All these
hazards makes detergents toxic and the synthetic
milk containing these detergents become unfit for
consumption [10]. v) Neutralizers are added to
mask the developed acidity or bitter taste in
synthetic milk. Among these neutralizers the most
common is sodium hydroxide which can be very
harmful if ingested. Its ingestion may result in a
burning sensation, abdominal pain, shock or
collapse [11]. Sodium carbonate also referred as
soda ash or washing soda can cause severe health
hazards if ingested. Sodium carbonate on ingestion
may cause irritation along the digestive tract or
stomach linings and may cause vomiting. Its
ingestion may also cause diarrhea which may
further result in frequent, loose bowel movements
[12].
6. Conclusions
Synthetic milk is composed of the
components such as urea, detergents and
neutralizers which are very harmful or toxic in
nature. Other components used in synthetic milk
such as water, sugar and starch do not have severe
health problems but their poor quality (food or
microbial) may cause health problems. Regular
intake of synthetic milk in place of natural
cow/buffalo milk not only causes serious health
problems but can also makes consumers deficient
in the nutrients which are obtained from natural
milk. There should be formation and
implementation of strict food laws to restrict the
preparation and distribution of synthetic milk or
milk adulterated with harmful components.
References
1. Mudgil, D., (2008). Detection of adulteration in
milk. MSc Thesis, India.
2. Paradkar, M. M., Singhal, R. S. & Kulkarni, P.
R.(2000).Anapproachtothedetectionof
synthetic milk in dairy milk: 1. Detection of
urea. Int J Dairy Tech,53,8791.
3. Paradkar, M. M., Singhal, R. S. & Kulkarni, P.
R. (2008). An approach to the detection of
synthetic milk in dairy milk: 4. Effect of the
addition of synthetic milk on the flow behavior
of pure cow milk. Int J Dairy Tech, 54, 3637.
4. Sukumar, D., (1980). Outlines of Dairy
Technology, Oxford University Press, India.
5. Bansal, P. & Bansal, N. (1997). Synthetic milk-
Genesis, current status and options. Curr Sci,
73, 904-905.
6. Dziuban, E. J., Liang, J. L., Craun, G. F., Hill,
V.,Yu,P.A.,Painter,J.,Moore,M.R.,
Calderon, R. L., Roy, S. L. & Beach, M. J.
(2006) Surveillance for Waterborne Disease
and Outbreaks Associated with Recreational
Water-United States, 20032004". MMWR
Surveill Summ, 55, 130.
7. Nwachcuku, N. & Gerba, C. P. (2004) Emerging
waterborne pathogens: can we kill them all?
Curr Opin Biotech, 15, 175180.
8. Ferguson, J. D. (2000). Milk Urea Nitrogen.,
Center for Animal Health and Productivity.,
New Bolton Center., 382 West Street Road,
Kennett Square, PA 19348-1692, USA.
9. Renny, E. F., Daniel, D. K., Krastanov, A. I. &
Zachariahl,C.A.R.,Enzymebasedsensorfor
detection of urea in milk. Biotechnol &
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D. Mudgil, S. Barak, Synthetic milk: a threat to Indian dairy industry
68
10.http://fdnmanager.com/laundry-detergents-
pose-serious-health-risks/
11. http://www-group.slac. stanford.edu /esh/
eshmanual/references/hazmatGuideSodiumHydr
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Full-text available
  • Dec 2006
Since 1971, CDC, the U.S. Environmental Protection Agency, and the Council of State and Territorial Epidemiologists have collaboratively maintained the Waterborne Disease and Outbreak Surveillance System for collecting and reporting waterborne disease and outbreak (WBDO)-related data. In 1978, WBDOs associated with recreational water (natural and treated water) were added. This system is the primary source of data regarding the scope and effects of WBDOs in the United States. Data presented summarize WBDOs associated with recreational water that occurred during January 2003-December 2004 and one previously unreported outbreak from 2002. Public health departments in the states, territories, localities, and the Freely Associated States (i.e., the Republic of the Marshall Islands, the Federated States of Micronesia, and the Republic of Palau, formerly parts of the U.S.-administered Trust Territory of the Pacific Islands) have primary responsibility for detecting, investigating, and voluntarily reporting WBDOs to CDC. Although the surveillance system includes data for WBDOs associated with drinking water, recreational water, and water not intended for drinking, only cases and outbreaks associated with recreational water are summarized in this report. During 2003-2004, a total 62 WBDOs associated with recreational water were reported by 26 states and Guam. Illness occurred in 2,698 persons, resulting in 58 hospitalizations and one death. The median outbreak size was 14 persons (range: 1-617 persons). Of the 62 WBDOs, 30 (48.4%) were outbreaks of gastroenteritis that resulted from infectious agents, chemicals, or toxins; 13 (21.0%) were outbreaks of dermatitis; and seven (11.3%) were outbreaks of acute respiratory illness (ARI). The remaining 12 WBDOs resulted in primary amebic meningoencephalitis (n = one), meningitis (n = one), leptospirosis (n = one), otitis externa (n = one), and mixed illnesses (n = eight). WBDOs associated with gastroenteritis resulted in 1,945 (72.1%) of 2,698 illnesses. Forty-three (69.4%) WBDOs occurred at treated water venues, resulting in 2,446 (90.7%) cases of illness. The etiologic agent was confirmed in 44 (71.0%) of the 62 WBDOs, suspected in 15 (24.2%), and unidentified in three (4.8%). Twenty (32.3%) WBDOs had a bacterial etiology; 15 (24.2%), parasitic; six (9.7%), viral; and three (4.8%), chemical or toxin. Among the 30 gastroenteritis outbreaks, Cryptosporidium was confirmed as the causal agent in 11 (36.7%), and all except one of these outbreaks occurred in treated water venues where Cryptosporidium caused 55.6% (10/18) of the gastroenteritis outbreaks. In this report, 142 Vibrio illnesses (reported to the Cholera and Other Vibrio Illness Surveillance System) that were associated with recreational water exposure were analyzed separately. The most commonly reported species were Vibrio vulnificus, V. alginolyticus, and V. parahaemolyticus. V. vulnificus illnesses associated with recreational water exposure had the highest Vibrio illness hospitalization (87.2%) and mortality (12.8%) rates. The number of WBDOs summarized in this report and the trends in recreational water-associated disease and outbreaks are consistent with previous years. Outbreaks, especially the largest ones, are most likely to be associated with summer months, treated water venues, and gastrointestinal illness. Approximately 60% of illnesses reported for 2003-2004 were associated with the seven largest outbreaks (>100 cases). Deficiencies leading to WBDOs included problems with water quality, venue design, usage, and maintenance. CDC uses WBDO surveillance data to 1) identify the etiologic agents, types of aquatic venues, water-treatment systems, and deficiencies associated with outbreaks; 2) evaluate the adequacy of efforts (i.e., regulations and public awareness activities) to provide safe recreational water; and 3) establish public health prevention priorities that might lead to improved regulations and prevention measures at the local, state, and federal levels.
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An approach to the detection of synthetic milk in dairy milk: 4. Effect of the addition of synthetic milk on the flow behaviour of pure cow milk
Article
  • Feb 2001
The flow behaviour of cow milk, synthetic milk and their blends was evaluated with a Haake rheometer. Changes in flow behaviour are thought to be due to detergent, an important constituent of synthetic milk, which emulsifies the vegetable fat in the aqueous phase. The results are of value in detecting very low levels (1–10%) of synthetic milk in cow milk.
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An approach to the detection of synthetic milk in dairy milk: 1. Detection of urea
Article
  • Aug 2000
  • INT J DAIRY TECHNOL
A qualitative test for the detection of externally added urea (as synthetic milk) was developed using soybean urease. The quantitative detection of synthetic milk in dairy milk could be achieved by this method based on the ‘a’ value of ‘L, a, b’ scale of the HunterLab colorimeter and also by the diacetyl complexation method. Both methods are sensitive enough to detect amounts as low as 2% synthetic milk added to dairy milk, corresponding to 20 mg of added urea per 100 ml. This work reports on methods to detect and estimate unionic detergents, which are important ingredients of synthetic milk formulations, based on the extraction of a detergent—Methylcne Blue complex in chloroform which can be subsequently quantified by measuring the optical density at 653 nm. A base value of 0.52 for optical density was found to represent pure cow's milk Any result above this value suggested the presence of an anionic detergeni in milk.
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Emerging Waterborne Pathogens: Can We Kill Them All?
Article
  • Jul 2004
  • CURR OPIN BIOTECH
The rapid emergence of Cryptosporidium parvum and Escherichia coli 0157:H7 have created a threat to the drinking water industry and there is a growing need to develop a strategy for recognizing potential emerging waterborne pathogens. Globalization of trade, changing population demographics and changes in treatment technology have been driving factors in the emergence of these new pathogens. An understanding of disinfectant action and microbial resistance to treatment processes is needed to better identify those pathogens likely to be of greatest concern. Recent research on microbial resistance to treatment and disinfection demonstrates that the microbial surface structure and composition and the nature of the genome are key to determining the potential for waterborne transmission of emerging pathogens.
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Detection of adulteration in milk
  • Jan 2008
  • D Mudgil
Mudgil, D., (2008). Detection of adulteration in milk. MSc Thesis, India.
Outlines of Dairy Technology
  • Jan 1980
  • D Sukumar
Sukumar, D., (1980). Outlines of Dairy Technology, Oxford University Press, India.
  • Jan 2006
  • 130
  • E J Dziuban
  • J L Liang
  • G F Craun
  • V Hill
  • P A Yu
  • J Painter
  • M R Moore
  • R L Calderon
  • S L Roy
  • M J Beach
Dziuban, E. J., Liang, J. L., Craun, G. F., Hill, V., Yu, P. A., Painter, J., Moore, M. R., Calderon, R. L., Roy, S. L. & Beach, M. J. (2006) Surveillance for Waterborne Disease and Outbreaks Associated with Recreational Water-United States, 20032004". MMWR Surveill Summ, 55, 130.
Milk Urea Nitrogen., Center for
  • Jan 2000
  • 19348-1692
  • J D Ferguson
Ferguson, J. D. (2000). Milk Urea Nitrogen., Center for Animal Health and Productivity., New Bolton Center., 382 West Street Road, Kennett Square, PA 19348-1692, USA.