Pakistan J. Zool. Suppl. Ser., No.9, pp. 139-142, 2009.

Detection of Adulterants and Chemical Composition of Milk Supplied

to Canteens of Various Hospitals in Faisalabad City
M. Lateef, A. Faraz, M. I. Mustafa, P. Akhtar and M. K. Bashir*
Faculty of Animal Husbandry, University of Agriculture, Faisalabad and Directorate of Advance Studies,
University of Agriculture, Faisalabad.

Abstract.- Physical examination, chemical composition, hygienic status and adulteration of the samples of milk
marketed at the canteens of various hospitals located in the city of Faisalabad were determined using the standard
techniques. The physical examination showed that 33.33% samples were clear, while 66.66% samples showed
presence of dirt; 23.33% samples showed normal, 63.33% very mild and 13.33% cowey odour; 83.33% samples
showed white colour of milk, 6.66% light yellow and 10% bloody; 16.66% samples had normal while 83.33% showed
thin consistency; 46.66% samples had no sediment while 53.33% showed sediments. The chemical examination
showed protein, 1.20±0.17%; fat, 1.52±0.08%; solid-not-fat, 4.98+0.26; total solids, 6.54±0.20; acidity, 0.07±0.00%
and average specific gravity, 1.02±0.01. The test for assessing the hygienic quality showed the following results: The
time for the reduction of methylene blue dye in milk samples 0-2 h, 3.33%; 2-6 h, 3.33%; 6-8 h, 33.33% and over 8 h,
60%. The adulteration of water, urea, formalin, hydrogen peroxide and cane sugar was observed in 93.33, 86.66,
46.66, 13.33 and 93.33% samples, respectively. No sample was found to be adulterated with starch, detergents and oil.
The results suggested that milk sold at these canteens is extensively put to malpractices such as skimming and
adulterations that are probably carried out during the handling of milk starting from milking till it reaches the
consumers.

Key Words: Adulterants, chemical composition of milk, physical properties of milk.

INTRODUCTION summer months due to heat stress and scarcity of

Milk is a complete food, readily digested
and absorbed. It is a sole natural food for infants for
first few months of life and is chiefly valuable as a
source of good quality nutrients. Protein in diet
supply the amino acids required for growth of
infants and children. It is also required for
maintenance of tissues in adults. Buffalo and cow
milk contains 7.6 and 4.5% fat, 3.8% protein, 4.9%
lactose, 0.78 and 0.72% ash and 17.0 and 13.9%
total solids, respectively (Khan et al., 2005).
Pakistan is blessed with genetically high
yielding dairy animals such as Nili-Ravi buffaloes
and Sahiwal cows. Currently, there are 31.8 million
cattle, 29 million buffaloes, 27.1 million sheep, 56.7
million goats and 1.0 million camels producing 42.2
million tones of milk. Per capita availability of milk
is 169 liters per annum (Anonymous, 2007-08)
being comparative with world’s top most country
Finland (183.9 liters), Australia (106.3 liters) and
United States (83.9 liters) (Anonymous, 2007a).
Milk is produced throughout the year.
However, milk production is greatly reduced during
fodder etc. Milk is transported from point of
production to cities mainly through middlemen
called “dodhies”. Such milk is watered /skimmed to
increase profit. To maintain its composition, starch,
flour, urea, cane sugar, vegetable oil, etc., are added.
Milk is a perishable commodity so during summer
months, it is likely to be spoiled during
transportation. The middlemen therefore add
chemical preservatives such as penicillin, strepto-
penicillin, formaldehyde, hydrogen peroxide,
sodium bi-carbonate, etc. The adulterants/
preservatives assume the proportion of health
hazards for end consumers, particularly infants
(Tipu et al., 2007).
The major problem in the fluid milk supply
system in Pakistan from the consumer point of view
is not only adulteration but also dirty adulteration.
Public consume fluid milk which has been
adulterated and diluted to an extent that there is very
little nutritive value left in it leading to public health
concerns and malnutrition. Suppliers of milk appear
to have found three ways to increase their margin
from the sale of milk: (i) dilution (ii) extraction of
valuable components, i.e. milk fat removed as
140 M. LATEEF ET AL.

cream, and (iii) a combination of (i) and (ii) with the Physical examination
addition of cheap (and sometimes potentially Results of present study (Table I) showed that
harmful) bulking additives, such as low quality 66.66% of the milk samples from hospitals had dirty
flour, to bring the total solids to a level which is appearance, 63.33% showed very mild and 13.33%
acceptable to consumers. had cowey odour, 6.66% samples had light yellow
Research on the chemical composition stems while 10% showed bloody colour, 83.33% samples
largely from the nutritional importance of milk in had thin consistency, and 53.33% samples had
the human diet and to meet the legal and marketing sediments in it. All this may be considered as
requirements. According to Pak Pure Food Rules hindrances to accept such milk for human
1965 there should be legal minimum standards of consumption.
3.5% and 5.0% butter fat and 8.5 and 9.0% solids-
not-fat for cow and buffalo milk, respectively Table I.- Physical examination of milk samples collected
(Farani, 1983). Supply of clean and wholesome milk from canteens of various hospitals in
Faisalabad city.
at canteens of various hospitals has much
importance as the milk supplied is to be consumed Examination Results
by patients. Therefore a study was planned to
determine the chemical composition, hygienic General appearance Clear 33.33%
quality and adulteration level of milk supplied to Dirty 66.66%
Odour Normal 23.33%
canteens of various hospitals in Faisalabad. Very normal 63.33%
Cowey 13.33%
MATERIALS AND METHODS Colour Milk white 83.33%
Light yellow 6.66%
Thirty samples, each of 250 ml of Blood 10%
unprocessed market milk were collected, every Consistency Normal 16.66%
Thing / watery 83.33%
week from canteens of Allied Hospital, Divisional Sediment No sediment 46.66%
Headquarters Hospital, Sahil Hospital, Aziz Fatima Yes 53.33%
Hospital, and National Hospital in Faisalabad for six
weeks. Each sample was collected in sterilized glass
bottle with cap, labelled, kept in icebox and This milk therefore, had abnormal colour,
immediately brought to the Dairy Laboratory, odour, thin consistency and its general appearance
Department of Livestock Management, University was poor due to the dirt/sedimentation present in it.
of Agriculture, Faisalabad for analysis.
Each sample was observed for general Chemical composition
appearance, taste, odour, colour, consistency, and Table II shows chemical composition of the
sediments (Khan et al., 2005), and then divided in to milk samples revealed that the average protein
two parts: one for chemical analysis and the other content were 1.20+0.17 and ranged from 0.83 to
for detection of various adulterants. The chemical 1.62% as against 3.8% in normal cow/buffalo milk
components such as protein, fat, total solids, SNF, (Khan et al., 2005). Such a low protein value surely
acidity and average specific gravity of milk was resulted from mega adulteration practices milk with
determined by using standard procedures (Khan et water. Thus the end consumers (patients) are being
al., 2005), whereas the hygienic status of milk was deprived of a highly valueable nutrient.
measured by using Methylene Blue Reduction Test The mean value for fat content in milk
(A.O.A.C., 1997). Various milk adulterants like samples collected from canteens of various hospitals
water, starch, urea, formalin, hydrogen peroxide, was 1.52+0.08 and ranged from 1.30 to 1.73. These
detergents, oil and cane sugar was detected by using values were quiet lower than the legal milk standard
standard procedures (Tipu et al., 2007). in vogue (5% for butter fat) and much lower than
the average fat content in cow milk (4.5%) and
RESULTS AND DISCUSSION buffalo milk (7.6%) as reported by Khan et al.
(2005). The mean values for total solids and SNF
 CHEMICAL COMPOSITION OF MILK SUPPLIED AT HOSPITAL CANTEENS 141

content observed in this study were much less than
the legal standards (Farani, 1983).
Table II.- Chemical composition and physical property of
milk samples collected from canteens of
various hospitals in Faisalabad city.
Constituents Milk from canteens of hospitals
Mean ±SE Range
Protein (%) 1.20+0.17 0.83-1.62
Fat (%) 1.52+0.08 1.30-1.73
Solid-not-fat (%) 4.98+0.26 4.07-5.52
Total solids (%) 6.54+0.2 5.81-6.97
Acidity (%) 0.07+0.00 0.06-0.07
Specific gravity 1.02+0.01 1.01-1.05
Percent acidity of milk sold at canteens of
various hospitals, was 0.07+0.00 and ranged from
0.06 to 0.07 (Table II). The value obtained in this
study was almost similar to those in freshly obtained
normal cow’s milk. The milk samples obtained from
canteens had already been put to intensive heat
treatment in form of boiling. Heat treatment killed
the lactic acid producing bacteria and as a result the
acidity remained very low and shelf quality of milk
was increased.
Average specific gravity as observed in the
present study was 1.02+0.01 and ranged from 1.01
to 1.05 (Table II). The average specific gravity
value was found to be much lower when compared
with that of normal specific gravity values of 1.033
and 1.032 for buffalo and cow milk, respectively
(Khan et al., 2005).
Results of present study are in line with that
of Mustafa (1990), Mustafa et al. (1991) and Khan
et al. (1991, 1999) who have shown that the milk is
put to malpractices such as skimming and
adulteration with water, as a result of which it loses
its wholesomeness and nutritive value.
Hygienic status
Only 3.33% milk samples were such in which
the dye got decolorized up to two hours. The dye
was reduced with in 2-6 hours and 6-8 hours in
3.33% and 33.33% milk samples, respectively. In
60% of milk samples from hospital canteens,
Methylene blue reduction did not take place till the
end of 8 hours. The results revealed that 60% of the
samples from hospital canteens were found to be of
reasonable hygienic quality, which could be due to
excessive boiling and in some cases keeping milk
continuously on low fire. The continuous heating
would however, result in the loss of many valuable
nutrients. It may not be fair to conclude that the
milk obtained from these canteens generally meets
the normal standards.
Adulteration
Table III shows the list of adulterants and the
level of adulteration in the milk samples collected
from hospital canteens. Beside, water, the milk
samples were found to contain urea, formalin, H2O2
and cane sugar. No sample was found to be
adulterated with starch, detergent and oil.
Table III.- Adulteration of milk samples collected from
canteens of various hospitals.
Adulterants Present
Water 93.33%
Starch 0%
Urea 86.66%
Formalin 46.66%
H2O2 13.33%
Detergents 0%
Oil 0%
Cane Sugar 93.33%
Results obtained from this study are in
accordance with the results of Mabrook and Petty
(2003).
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