Milk is adulterated with Urea to provide whiteness, increase the consistency of milk and improving the solid-not-fat (SNF) percentage to imitate natural milk.
The milk adulterated with urea overburdens the kidneys and can even cause kidney failure.
Milk is adulterated with Hydrogen peroxide to increase shelf life and prevention from bacterial growth in the milk.
The milk adulterated with hydrogen peroxide may increase heart beat and cause cardiac arrhythmia. Furthermore, hydrogen peroxide is highly oxidant, which may reduce your life expectancy. It can also cause early ageing.
Sorbitol is a sugar alcohol (artificial bulk sweetener) which has no scientifically proven health hazards if consumed in acceptable levels, however its presence in milk shows the effort of masking the adulteration by adding artificial sweetener.
Ammonium Sulphate is a chemical fertiliser added to the milk as a preservative to increase the shelf life. Side effects of human exposure to QAC include skin and respiratory irritation, allergic reactions, caustic burns, nausea and vomiting. More serious repercussions are possible for people with compromised immune systems.
Sodium chloride (common salt) is added to make up the density of watered milk. The addition of sodium chloride (common salt) in milk can be problematic for those who have hypertension, heart conditions, and chronic kidney or liver ailments.
Formalin is disinfectant and preservative used for persevering dead bodies and biological specimens.
To increase the shelf life of milk, milkman may add a few drops of this chemical. The use of this chemical may reduce the expenses of refrigeration and electricity.
Formalin can increase the chances of cancer, Skin diseases and eye disease. It can also cause corrosion of intestines and may result in ulcers and inflammatory diseases of the gastrointestinal tract. The continuous ingestion may result in kidney failure.
Neutralizers (caustic or sodium hydroxide, baking soda or sodium bicarbonate and washing soda or sodium carbonate) are added to neutralise the acidic sour milk. Reducing costs by masking the pH and acidity values of badly preserved milk to be sold as fresh.
Addition of neutralizers can cause increased mineral concentration in body fluids and soft organs leading to kidney stone development.
Same as formalin and used as a disinfectant for increasing the shelf life of milk.
Milk contains relatively large amount of fat. The addition of starch to milk increases its solid content, thereby reducing the amount of fat present in the milk. The addition of starch also increases the SNF content of milk. Starch can be an indication of mixing of synthetic.
Soap is added to milk to increase the foaming of milk and thus to have thick milk.
Addition of Detergents have been shown to cause food poisoning and gastrointestinal complications.
The common sugar present in milk is lactose. Table sugar like sucrose is added to raise the density to prevent detection of added water.
It Can pose a risk for diabetics or borderline patients who might be consuming excess sugar as will raise their blood sugar levels.
Generally, acids like Benzoic acid and Salicylic acid is used as a preservative in the food industry. It is added to milk to preserve and thus increase the shelf life of milk.
Boric acid causes eye irritation, nausea, vomiting, diarrhoea, kidney damage, skin problems, and central nervous system irritation.
Keno™test is the perfect indicator for the rapid detection of subclinical mastitis. Based on the C.M.T. method, it gives a semi-quantitative indication of the level of somatic cells present in the milk.