Effect of temperature on performance of qualitative tests for detection of common adulterants and preservatives in milk


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Authors

  • Priyanka R Chaudhari 8. A. I. Saikh Assistant Professor, DC Email ID: ahesanss@yahoo.com SMC, ANAND
  • Pooja V Kakade
  • SI Patel
  • AI Shaikh
  • KD Aparnathi

Keywords:

Adulteration, Preservatives, Raw milk analysis, Temperature

Abstract

Effect of milk temperature on the performance of the
tests for detection of adulterants was evaluated at four different
temperatures. Urease test for urea showed 40ï‚°C as optimum
temperature for distinguishing control from spiked samples.
Nessler’s test for ammonium salts, methylene blue test for
detergents and p-phenylenediamine test for hydrogen peroxide
gave best results at 20 C, while, Hehner’s test for formaldehyde
gave best results at 30ï‚°C. However, no effect of milk temperature
was observed on p-dimethyl aminobenzaldehyde (DMAB) test
for detection of urea, iodine test for detection of maltodextrin
and rosolic acid test for detection of neutralizers.

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Submitted

2018-05-05

Published

2018-10-23

Issue

Vol. 71 No. 5 (2018)

Section

DAIRY PROCESSING

How to Cite

Chaudhari, P. R., Kakade, P. V., Patel, S., Shaikh, A., & Aparnathi, K. (2018). Effect of temperature on performance of qualitative tests for detection of common adulterants and preservatives in milk. Indian Journal of Dairy Science, 71(5). https://epubs.icar.org.in/index.php/IJDS/article/view/79433