Design and implementation of A1 and A2 milk classification and Analysis of milk quality

CHAPTER 1

INTRODUCTION
Agriculture is the most important sector of Indian Economy. Indian agriculture sector
accounts for 18 per cent of India's gross domestic product (GDP) and provides employment to
50% of the countries workforce. India has emerged as the second largest producer of fruits and
vegetables in the world. Livestock is commonly defined as domesticated animals raised in an
agricultural setting to produce labor and commodities such as meat, eggs, milk, fur, leather, and
wool. Livestock plays an important role in Indian economy. About 20.5 million people depend
upon livestock for their livelihood. Livestock contributed 16% to the income of small farm
households as against an average of 14% for all rural households. Livestock provides livelihood
to two-third of rural community.

Milk is a pale liquid produced by the mammary glands of mammals. It is the primary
source of nutrition for infant mammals before they are able to digest other types of food. Early-
lactation milk contains colostrums, which carries the mother's antibodies to its young and can
reduce the risk of many diseases. The principal constituents of milk constitutes of carbohydrate,
fat, protein, vitamins and minerals, enzymes etc. The composition of milk varies considerably
with the breed of cow, stage of lactation, feed, season of the year, and many other factors.

1.1 SCOPE
Milk is an indispensible food for human beings from infancy to old age. There are
innumerable health benefits accredited to milk and milk products. All over the world people
fulfill approximately 13% of their protein requirements from milk and milk products. In the
recent years, A1 and A2 type milk emerged as one of the hot debating topic among the
consumers worldwide. Studies suggest that milk from cows with A2 type is far healthier than
their A1 counterparts. Milk from desi (indigenous) cows naturally contains A2 type milk protein.
Adulteration in milk has been a cause of concern for both the Government and the Dairy
Industry. The Indian Council of Medical Research has reported that milk adulterants have
hazardous health effects. The detergent in milk can cause food poisoning and other
complications. Its high alkaline level can also damage body tissue and destroy proteins. Other
DEPARTMENT OF ELECTRONICS AND COMMUNICATION ENGINEERING, BCE, SHRAVANABELAGOLA 1
 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

synthetic components can cause impairments, heart problems, cancer or even death. While the
immediate effect of drinking milk adulterated with urea, caustic soda and formalin is
gastroenteritis, the long-term effects are far more serious.

1.2 OBJECTIVES
➢ To develop observational approach which classifies A1 and A2 Milk.
➢ To employ scientific methods to distinguish between A1 and A2 Milk.
➢ To analyze the milk quality using electronic sensory organs.
➢ To build a handy electronic device for easy detection of A1 and A2 Milk and Analysis of
milk quality.

1.3 PROBLEM DEFNITION

Since milk and milk products constitute such a huge market, adulteration is an easy way
to make money for many people. It cuts production costs and boosts profit margins. Though
water remains the most common milk adulterant, increasingly detergent, caustic soda, glucose,
white paint and refined oil are being used to adulterate milk. Water thins the milk but other
adulterants make it appear thick.

The casein micelles and fat globules give milk most of its physical characteristics, and
give taste and flavor to dairy products such as butter, paneer, curd, cheese etc. The composition
of milk varies considerably with the breed of cow, stage of lactation, feed, season of the year,
and many other factors. However, some relationships between constituents are very stable and
can be used to indicate whether any tampering with the milk composition has occurred.

Adulterants like salt, detergents and glucose add to the thickness and viscosity of the
diluted milk while starch prevents its curdling. So non-water adulterants make it difficult for a
consumer to suspect that the milk is diluted or adulterated.
Adulterated milk can impair the functioning of various organs of the body, causing heart
problems, cancer, and in extreme cases, even death. According to a recent advisory issued by the
World Health Organization, if adulteration isn't put to a stop, a large chunk of India's population
would be suffering from serious and fatal diseases like cancer by the end of 2025.

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

1.4 METHODOLOGY

1.4.1 BLOCK DIAGRAM TO CLASSIFY A1 AND A2 MILK

Fig 1: Block Diagram to classify A1 and A2 milk

The system mainly includes Sensors like Color Sensor, Air quality Sensor, Fat Measuring
Assembly, pH sensor and Temperature Sensor are interfaced to Arduino Uno Microcontroller to
differentiate A1 and A2 Milk and the output of this is displayed on LCD screen. In this project
we are using Arduino IDE Software connected to the PC which has program to detect the type of
the milk. After detecting the type, program will send corresponding details to serial port and the
microcontroller will read the command and the output will be displayed on the LCD screen.

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

1.4.2 BLOCK DIAGRAM TO FIND ADULTERANT

Fig 2: Block diagram to find adulterant

Adulterants like salt, detergents and glucose add to the thickness and viscosity of the
diluted milk while starch prevents its curdling. So non-water adulterants make it difficult for a
consumer to suspect that the milk is diluted or adulterated. To analyze the adulterant content in
the milk here four types of adulterated milk sample are taken which can be the mixture of 2tbs of
sugar, 40ml of water and 40ml of milk or 2tbs of salt, 40ml of water and 40ml of milk or 3/4tbs
of soap, 40ml of water and 40ml of milk or 2tbs of H2O2, 40ml of water and 40ml of milk.

In the analysis part we are using sensors like conductivity sensor, viscosity sensor,
salinity sensor and the 4*4 keypad matrix are interfaced to Arduino Uno Microcontroller to
check the adulterant content present in the milk and displayed on the 20*4 LCD display.

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

1.4.3 FLOWCHART

Fig 3: Flow chart to find A1 and A2 milk.

Fig 4: Flow chart to find Adulterant.

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

The above flow charts give detailed information about how our system works. To test the
milk sample press key ‘0’ for fresh milk test. Once the key is pressed the microcontroller
calibrates values from the sensors. If these calibrated values are in standard range then output
will be displayed in the LCD screen as normal which means further tests are not required, else
displays as abnormal and also further tests has to carried out. If taken milk sample in the fresh
milk test displays as abnormal, grade test has to be performed. Press key ‘1’ for grade test. Here
different grades are assigned to milk samples such as for fresh milk grade ‘A’, for adulterant
sugar grade ‘B’, for adulterant salt grade ‘C’, and for adulterant H2O2 grade ‘E’. Based on the
obtained values device will assign to which grade taken milk sample belongs.

1.5 HARDWARE AND SOFTWARE REQUIREMENTS

1.5.1 HARDWARE COMPONENTS REQUIRED

➢ Arduino UNO (ATMEGA-328P)
➢ Color Sensor
➢ Air Quality Sensor
➢ pH Sensor
➢ Conductivity sensor
➢ Viscosity sensor
➢ Salinity sensor
➢ 20*4 LCD Display
➢ LED and LDR

1.5.2 SOFTWARE REQUIRED

➢ Arduino IDE tool.
➢ Languages: C Programming

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

CHAPTER 2
LITERATURE SURVEY
➢ Rupali Patil, Isha Patil, Vaishnavi Nagane, Prof. S. S. Joshi,” Detection of
Adulteration in Milk Using Embedded”, International Journal of Engineering
Inventions e-ISSN: 2278-7461, p-ISSN: 2319-6491 Volume 8, Issue 1 [January 2019].

In this paper it is going to analyze the quality of milk by detecting adulterants that are
added, This system mainly has four different parameters to be measured such as a pH, urea,
conductivity and toxic gases by use of pH sensor, urea detector sensor & air quality sensor.The
main working principle of this system is that the standard pH value, conductivity of milk is
stored in microcontroller. If the milk is adulterated the standard value which is stored in
microcontroller is compared with the displayed value & according to that it display milk is
adulterated or not. Programming is done using embedded C. Tool is used to write code into PIC
Microcontroller is MPLAB X IDE. Tool used to flash hex file into PIC Microcontroller is
PICKit3.

➢ Raosaheb Chavan, Prof. Ulhas V. Patil,” Comprehensive Assessment of Various Milk

Parameters Using Embedded And IoT Based Systems”, Dept of E&C ,Sir
Visvesvaraya Institute of Technology, Sinnar Nashik, ISSN [ONLINE]: 2395-1052,
IJSART - Volume 5 Issue 7 – JULY 2019.

This review paper is mainly focus on the analysis of milk parameters and microbial
activity using Sensors and related methods for implementing automated systems .In India the
dairy farming is main business of Indian farmers. In dairy Industries, the milk quality is
important concern and it is being tested at various collection centers as well as in large dairy
industries. The collection centers and dairy industries are located in rural as well as urban areas.
It is done using sensors and optofludic micro viscometer and also analyses undesired substance
in milk. The temperature and protein is also essential and tested using the method suggested.
This system, level of milk is measured by milk level sensor. Microbial activity is measure by gas
sensor, temperature is measure by temperature sensor, fat or viscosity is measure by viscosity

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sensor and the adulteration of milk is measure by salt sensor. Customer details are estimated
using RFID reader .The outcome of this system was detected milk parameter and microbial
activity. The system detects data at primary level.

➢ Asma Souri, Hasti Sardari Mehrabadi, Faramarz Hossein-Babaei,” Classification of

Dairy Products using Chronoamperometry Performed in a Microfluidic Channel”, K.
N. Toosi University of Technology, Tehran, 27th Iranian conference on Electrical
Engineering(ICEE2019),Iran.

Here, we illustrate discriminating among different milk samples by conducting a

Chronoamperometry in a micro fluidic channel. The analytical method is micro fluidic- based
and uses only ten micro liters of the analyte. Segregating five different milk brands from each
other based on quick tests is demonstrated. The proposed system is cost-effective and is able to
classify the sample type according to its previous experiences in less than 5 minutes. The channel
is fabricated on a Poly (methyl methacrylate) (PMMA) chip by CO2 laser engraving. Two small
cavities are devised at the two channel ends, which act as reservoirs for the liquid analyte. The
liquid reduction due to evaporation is spontaneously replenished from this reservoir. Two 0.6
mm diameter gold electrodes are laterally inserted into the channel via two holes devised on the
channel wall. The whole system is placed on a stand positioned in a water bath provided inside a
closed chamber. The relative humidity inside the chamber is continuously monitored using a
resistive relative humidity sensor to make sure that the relative humidity is above 90%. This is to
ensure a minimal evaporation of the analyte, which would change the rheology and concentration
of the analyte in different test runs.

➢ Dr. G. Rajakumar, Dr. T.Ananth Kumar, Dr. T.S. Arun Samuel, Dr. E.Muthu
Kumar “IoT based milk monitoring system for detection of milk adulteration”,
International Journal of Pure and Applied Mathematics Volume 118, No. 9 2018.

In this IoT system, they aimed to present some aspects regarding milk quality and
quantity estimation. So, in this proposed system each customer should have their own card for
accessing the milk diaries. High quality milk must have no salinity, so salinity of the milk is

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

measured by using a salinity sensor for detecting adulteration of milk and level of the milk will
be measured by using a level sensor for measuring the quantity of the milk. When the milk is
stored for long, the microbial activity gets started which gives the milk a foul smell which can be
detected using a gas sensor. In the existing system only the gas sensors are used for detection of
early microbial activity which makes it useless when it comes to detection of adulteration of
milk, our proposed system detects both aspects, adulteration as well as early microbial activity in
milk.

➢ Xingguang Chen, Beibei Chu, Huiting Xi, Junjun Xu, Lizhi Lai, Huifeng Peng,
Danwen Deng, and Ganhui Huang,” Determination of chlorine ions in raw milk by
pulsed amperometric detection in a flow injection system”, State Key Laboratory of
Food Science and Technology, Nanchang University, Nanchang, 330047, PR China,
Journal of Dairy Science Vol. 101 No. 11, 2018.

In this proposed system, Determination of chloride ion content in raw milk is an

important quality test criteria because it can reflect the micro-contamination caused by mastitis
and adulteration with sodium chloride. Potassium ferrocyanide, zinc acetate, and sodium
sulphate (Na2SO4). Nitric acid, urea, dextrin and glucose, Sodium bromide and sodium chloride.
All reagents were of analytical grade, and triple-distilled water was used in all experiments. The
raw milk (with chloride ion content of 1.00 g/L as detected by potentiometric titration.
A 1.0-mm-diameter Au disk was used as the working electrode, where in the electrode
surface was polished with 0.3 and 0.05-μm alumina slurries and subsequently sonicated in triple-
distilled water before electrochemical measurement. A platinum wire was used as the counter
electrode, whereas Ag/AgCl electrode was the reference electrode. Electrochemical
measurements were performed using an electrochemical quartz crystal microbalance CHI440C).
A LabRAM HR Laser Raman Spectrometer (excitation wavelength of 632.8 nm, spectrometer
focal length of 800 nm, with 2 measurement modes of high sensitivity and high resolution. All
experiments were carried out at room temperature, and all potentials reported refer to those for
the Ag/ AgCl electrode. To eliminate oxygen interference with the electrochemical experiments,
high-purity nitrogen was pumped into all solutions before the experiments.

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➢ M. K. Nieuwoudt, S. E. Holyrod, C. M. McGovern, M.C. Simpson, D.E. Williams,”

Raman spectroscopy as an effective screening method for detecting adulteration of
milk with small nitrogen-rich molecules and sucrose”, MacDiarmid Institute for
Advanced Materials and Nanotechnology, New Zealand American Dairy Science
Association®, Journal of Dairy Science Vol. 99 No. 4, 2016.

Several analytical techniques can be used to detect adulteration but they often require
time-consuming sample preparation, expensive laboratory equipment, and highly skilled
personnel. Here we show that Raman spectroscopy provides a simple, selective, and sensitive
method for screening milk, specifically for small nitrogen-rich compounds, such as melamine,
urea, ammonium sulphate, dicyandiamide, and for sucrose. Univariate and multivariate statistical
methods were used to determine limits of detection and quantification from Raman spectra of
milk. Drops of each sample (15 μL) were placed individually into 4-mm chrome mirror-based
sampling wells of a Thermo (Thermo Fisher Scientific, Waltham, MA) sample slide. These wells
constrained the drops into 4-mm-diameter circles that dried over 1 h to an average thickness of
112 μm. Raman spectra were recorded of the dried drops in backscattered configuration using a
Renishaw System 1000 Raman microprobe with a 25-mW 785-nm laser and 50 × objectives, to
give a spot size of 2 μm at the center and 2.5 mW at the sample. The use of this excitation
wavelength avoided fluorescence by milk proteins that would obscure the Raman bands.

➢ Heron E. L. A villa , Roddy R. Antayhua, Silvani Verrruck, Gabriela R. Liz, Luiza

C. Pereira, Elane S. Prudencio, Fernando R. Sousa , Daniel J. Pagano ,”
Determination of solids and fat contents in bovine milk using a phase-locked resonant
cavity sensor”, Department of Electrical and Electronics Engineering, Department
of Food Science and Technology, Florianopolis, SC, 88040-900 Brazil, 978-1-5090-
3302-7/16/ © 2016 IEEE.

Here, they proposed a measurement system using a resonant cavity sensor for the
determination of total solids and fat contents. Its main advantages comprise non-invasive and
non-destructive characteristics and fast response. Additionally, the geometry of the cavity is

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

adapted for easy deployment in industrial facilities. We used nine characterized milk samples in
order to demonstrate the feasibility of the system. The results showed a good correlation between
the system response and the volume fractions of total solids and fat constituents, proving that the
system is a useful platform for the analysis of milk quality. Physicochemical analyses on three
different milk samples (whole - W, semi-skimmed - SS, and skimmed - S) were carried out, in
triplicate, according to the methodologies described by Association of Analytical Chemistry
(AOAC), using analytical grade chemicals. In order to ensure the quality of the samples, their
density, acidity and pH values were determined. The milk density (g cm−3) was measured with a
Thermo Lacto- Densimeter while the titratable acidity (lactic acid g/100g), with 0.1 mol
equival/L NaOH, and the pH values were measured using a pH meter by the potentiometric
method. Additionally, the total solids and fat contents were determined. Total solids content,
(g/100g), was determined from 5 g samples by drying to constant weight at 105 ◦C, while fat
content, (g/100g), was analyzed.

➢ Aditya Dave, Dishant Banwari, Satyam Srivastava, Shashikant Sadistap,” Optical

Sensing System for Detecting Water Adulteration in Milk”, Academy of Scientific and
Innovative Research(AcSIR) CEERI , Pilani, Rajasthan 333031, India, IEEE 2016
Global Humanitarian Technology Conference, ©2016 IEEE .

This paper proposes a completely non-contact type method for detection of milk
adulteration, preserving the consistency and quality of milk sample and making it reusable for
testing again. About 500 raw milk samples were considered for the study and categorized into 3
categories namely Cow milk, Buffalo milk, and skimmed milk. Fresh samples obtained were
from different dairies and commercial local brands like Saras, Anand and Amul etc. An
embedded system consisting of AVR micro-controller integrated with the optical sensor, LCD
and keypad was built. Refractive index was the principle parameter involved in detecting the
adulteration. As the amount of water adulteration changed, the refractive index changed and
these relations were used to configure the system for detecting adulteration of a random milk
sample. The results obtained detected the adulteration with an accuracy of about 95 ± 1% which
show an increase in misclarification accuracy of about 200% over traditional methods such as
spectroscopy.

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 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

➢ Moupali Chakraborty, Dina Anna John and Karabi Biswas,” A Statistical Study of
Detergent and Shampoo Adulterated Milk Detection System”, Electrical Engineering
Department Indian Institute of Technology, Kharagpur, West Bengal, 978-1-5090-
3646-2/16/$31.00 ©2016 IEEE.

Here, for detection of the adulterants like detergent and shampoo with oil, the milk
adulteration detection system is used along with polymer coated sensor which depends on the
ionic property of the liquid. It can be seen that at a particular frequency, pure and adulterated
milk show difference in phase angle and thus they can be detected. Here three types of pure milk
and two different frequencies from signal generator are used for adulteration detection process.
Full cream milk with its adulterants is tested at 500Hz frequency and that of the double toned
and single toned milk are tested at 5.6 kHz frequency. A single probe cannot differentiate
between adulterated milk and pure milk if same frequency is used for all the types of milk tested
here since the adulterated full cream milk sometimes behaves as pure single or double toned
milk. In such cases, the detection system is unable to distinguish between adulterated and pure
milk giving incorrect readings. That is why two different frequencies have been chosen for full
cream and single, double toned milk.

➢ Aditya Dave, Dishant Banwari, Sumit Mansinghani, Satyam Srivastava, Shashikant

Sadistap, “Ultrasonic Sensing System for detecting water adulteration in milk”,
Academy o/Scientific and Innovative Research (AcSIR) CEERI Pilani, 978-1-5090-
2597-8/16/$31.00 ©2016 IEEE, Rajasthan, India.

This paper presents an embedded system design and tests carried out in order to measure
the adulteration of water in milk. The practice of adulteration is being carried out since a long
time and now because of the sophistication of the methods it has become increasingly difficult to
differentiate the adulterated milk from the unadulterated one. Many contact based methods are
already in use but that leads to wastage of milk since sample cannot be reused again. Non-
contact methods suffer from poor accuracy. In this paper we have used two parameters, the
attenuation co-efficient and time of flight to analyze the fat content and the amount of water
adulteration present in raw milk samples obtained from different dairies and skimmed milk

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samples with different fat content from popular Indian brands. A keypad and LCD have also
been interfaced with an 8-bit AT mega microcontroller along with the sensor. The keypad and
LCD provide the necessary user interface for the system. The system shows an accuracy of about
95% with a deviation of 1 % either side. The misclassification accuracy obtained in the system is
2 times more than traditional methods like spectroscopy which is widely in use.

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CHAPTER 3
EXPECTED OUTCOME

➢ Analyzing the performance of our approach in identification of A1 or A2 type milk.

➢ Implementation of the suitable scientific methods to distinguish A1 and A2 Milk.
➢ Development of potential electronics solution to determine the quality of milk by
identifying adulteration contents in milk.

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REFERENCES
➢ Rupali Patil, Isha Patil, Vaishnavi Nagane, Prof. S. S. Joshi,” Detection of Adulteration in
Milk Using Embedded”, International Journal of Engineering Inventions e-ISSN: 2278-
7461, p-ISSN: 2319-6491 Volume 8, Issue 1 [January 2019].
➢ Raosaheb Chavan, Prof. Ulhas V. Patil,” Comprehensive Assessment of Various Milk
Parameters Using Embedded And IoT Based Systems”, Dept of E&C ,Sir Visvesvaraya
Institute of Technology, Sinnar Nashik, ISSN [ONLINE]: 2395-1052, IJSART - Volume
5 Issue 7 – JULY 2019.
➢ Asma Souri, Hasti Sardari Mehrabadi, Faramarz Hossein-Babaei,” Classification of
Dairy Products using Chronoamperometry Performed in a Microfluidic Channel”, K. N.
Toosi University of Technology, Tehran, 27th Iranian conference on Electrical
Engineering(ICEE2019),Iran.
➢ Dr. G. Rajakumar, Dr. T.Ananth Kumar, Dr. T.S. Arun Samuel, Dr. E.Muthu Kumar “IoT
based milk monitoring system for detection of milk adulteration”, International Journal of
Pure and Applied Mathematics Volume 118, No. 9 2018.
➢ Xingguang Chen, Beibei Chu, Huiting Xi, Junjun Xu, Lizhi Lai, Huifeng Peng, Danwen
Deng, and Ganhui Huang,” Determination of chlorine ions in raw milk by pulsed
amperometric detection in a flow injection system”, State Key Laboratory of Food
Science and Technology, Nanchang University, Nanchang, 330047, PR China, Journal of
Dairy Science Vol. 101 No. 11, 2018.
➢ M. K. Nieuwoudt, S. E. Holyrod, C. M. McGovern, M.C. Simpson, D.E. Williams,”
Raman spectroscopy as an effective screening method for detecting adulteration of milk
with small nitrogen-rich molecules and sucrose”, MacDiarmid Institute for Advanced
Materials and Nanotechnology, New Zealand American Dairy Science Association®,
Journal of Dairy Science Vol. 99 No. 4, 2016.
➢ Heron E. L. A villa , Roddy R. Antayhua, Silvani Verrruck, Gabriela R. Liz, Luiza C.
Pereira, Elane S. Prudencio, Fernando R. Sousa , Daniel J. Pagano ,” Determination of
solids and fat contents in bovine milk using a phase-locked resonant cavity sensor”,
Department of Electrical and Electronics Engineering, Department of Food Science and
Technology, Florianopolis, SC, 88040-900 Brazil, 978-1-5090-3302-7/16/ © 2016 IEEE.

DEPARTMENT OF ELECTRONICS AND COMMUNICATION ENGINEERING, BCE, SHRAVANABELAGOLA 15

 Design and implementation of A1 and A2 milk classification and Analysis of milk quality

➢ Aditya Dave, Dishant Banwari, Satyam Srivastava, Shashikant Sadistap,” Optical

Sensing System for Detecting Water Adulteration in Milk”, Academy of Scientific and
Innovative Research(AcSIR) CEERI , Pilani, Rajasthan 333031, India, IEEE 2016 Global
Humanitarian Technology Conference, ©2016 IEEE .
➢ Moupali Chakraborty, Dina Anna John and Karabi Biswas,” A Statistical Study of
Detergent and Shampoo Adulterated Milk Detection System”, Electrical Engineering
Department Indian Institute of Technology, Kharagpur, West Bengal, 978-1-5090-3646-
2/16/$31.00 ©2016 IEEE.
➢ Sheshagiri Jois1, Bindu Shree C, Chethan A R, Kiran Naik C P , Sachin, ”Classification
of A1 milk and A2 milk by observational and scientific methods”, Volume: 05 Issue: 06 |
JUNE 2018, Dept. of Electronics and Communication Engineering, Maharaja Institute of
technology-Mysore, Karnataka, India.

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GANTT CHART

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