MINDANAO STATE UNIVERSITY

FATIMA, GENERAL SANTOS CITY

UNDERGRADUATE THESIS
DETECTION OF VARIOUS ADULTERANTS IN
PASTEURIZED AND FRESH MILK PROCURED IN
SELECTED MALLS IN GENERAL SANTOS CITY

PRESENTED BY: JAPHET M. ALIMA

 INTRODUCTION
• Milk is the normal mammary secretion derived from complete milking of healthy milk
animal without either addition thereto or extraction there from (Jivraj Makadiya &
Astha Pandey., 2015).

• It supplies body building proteins, bone forming minerals and health giving vitamins and
furnishes energy giving lactose, milk fat and also supplying certain essential fatty acids
(Bhamare et al., 2016).

• The adulteration of food products is a significant problem in the food production

(MARKÉTA BORKOVÁ and JANA SNÁŠELOVÁ., 2005).

• The use of chemicals and other reagents are applied in this chemical test
to assure the presence of adulterants in the milk products.
 OBJECTIVE OF THE STUDY

To detect various adulterants present in

milk using specific chemical tests:

Soap Ammonium
Microorg Starch
sulphate

Table Acids Formalin

Sugar
OBJECTIVE OF THE STUDY

To perform statistical analysis of adulterants

present in various milk products using T-test
and to asses 95% confidence level.
 SIGNIFICANCE OF THE STUDY

• Adulterated milk products have contrary effects on health because of

the toxic nature of the replacing compounds or lack of compound of
nutritional value (Pradeep et al, 2016).
• Hence, this study will provide food regulatory authorities the necessary
information regarding possible adulterants associated with different
commercially available milk products..
• It will also provide a basis on consumers’ awareness and protection.
 SCOPE AND DELIMITATION
• This study mainly focused on the detection of different
adulterants present in commercially available pasteurized
and fresh milk products.
• Detection using chemical testing were limited only to seven
parameters namely; Microorganisms, Table sugar, Starch,
Acid, Soap, Formalin and Ammonium Sulphate.
• Samples were bought in four selected malls in the locality
and immediately processed at the Nutraceutical Laboratory,
Mindanao State University–General Santos City.
 STUDY DESIGN

MATERIALS & PREPARATION CHEMICAL STATISTICAL

PROCUREMENT STERILIZATION
EQUIPMENT OF REAGENTS TESTING ANALYSIS
 MATERIALS AND METHODS
• TESTING AREA
(Nutraceutical Laboratory)
 MATERIALS AND METHODS
• SAMPLE COLLECTIONS (SAMPLING AREA)

• Gaisano Mall of Gensan

• Fitmart Mall of Gensan
• KCC Mall of Gensan
• SM Mall of Gensan
 MATERIALS AND METHODS
CHEMICAL TESTING (7 PARAMETERS)

Detection of
Detection of ammonium
sulphate
microorganism Detection of
formalin
Detection of
table sugar
Detection of soap
Detection of
Starch Detection of
acids
 MATERIALS AND METHODS
Detection of
microorganism CHEMICAL TEST (7 PARAMETERS)

1ml methylene
10ml milk in a blue indicator Incubation at 37ᵒC
test tube for 30 minutes
 MATERIALS AND METHODS
Detection of
CHEMICAL TEST (7 PARAMETERS)
table sugar

10ml milk in a 5ml HCl 0.1g resorcinol Boiling

test tube water bath
for 5min.
 MATERIALS AND METHODS
Detection of CHEMICAL TEST (7 PARAMETERS)
starch

Incubation
10ml milk in a in boiling Few drop of 1%
test tube water bath iodine solution
for 5mins.
 MATERIALS AND METHODS
Detection of acid CHEMICAL TEST (7 PARAMETERS)

5ml milk in a test Conc. Sulfuric acid 0.5ferric chloride

tube
 MATERIALS AND METHODS
Detection of soap CHEMICAL TEST (7 PARAMETERS)

10ml milk in a 1-2 drops of

test tube 10ml hot water phenolphthalein
indicator
 MATERIALS AND METHODS
Detection of
CHEMICAL TEST (7 PARAMETERS)
formalin

2ml of 90%
2ml milk in a test sulphuric acid and
tube ferric chloride
mixture
 MATERIALS AND METHODS
Detection of
CHEMICAL TEST (7 PARAMETERS)
ammonium sulphate

500ul of 2% 500ul of 2%
2ml milk in a test sodium hydroxide sodium 500ul
tube hypochlorite of 5%
phenol
 RESULTS & DISCUSSIONS
PRESENCE & ABSENCE OF SEVEN (7) ADULTERANTS MILK SAMPLES.
SAMPLES TABLE MICROORG ACIDS SOAP STARCH FORMALIN AMMONIUM
SUGAR SULFATE
S1 - - - - - - -
S2 - - - - - - -
S3 + + + - - - -
S4 - - + - - - -
S5 + + + - - - -
S6 + + + - - - -
S7 + - + - - - -
S8 - - - - - - -
S9 - + + - - - -
S10 - + - - - - -
S11 - + - - - - -
S12 + + - - - - -
S13 + + - + - - -
S14 + - + + - - -
S15 - + + - - - -
S16 + + + - - - -
S17 - - - - - - -
S18 - + - - - - -
S19 - - + - - - -
TOTAL 8 11 10 2 0 0 0
PERCENTAGES OF MILK SAMPLES WITH ADULTERANTS DETECTED

ADULTERANTS No. of Percentage

Samples (%)
PERCENTAGE OF ADULTERATED
With MILK SAMPLES
Adulterant
11% 0%
s 42%
Table Sugar 8 42% 53%

Microorganism 11 58%

Acid 10 53% 58%

Soap 2 11%

Starch 0 0%
Formalin 0 0% Table Sugar Microorganism Acid
Soap Starch Formalin
Ammonium 0 0% Ammonium Sulphate
Sulphate
 RESULTS & DISCUSSIONS
PERCENTAGE OF THE PRESENCE & ABSENCE OF ADULTERANTS IN
PASTEURIZED AND FRESH MILK.
ADULTERAN No. of Pasteurize No. of Fresh Milk
TS Positive d Milk Positive (FM) PERCENTAGE OF
Samples (PM) Samples
ADULTERATED PASTEURIZED
(n=16) (n=3)
AND FRESH MILK
Table Sugar 7 44% 1 33%
100% 67%
Microorgani 9 56% 2 67% 56% 63%
44% 33%
sm 50%
13%
0% 0%
Acid 10 63% 0 0% 0%
Soap 2 13% 0 0% Pasteurized Milk Fresh Milk

Starch 0 0% 0 0% Table Sugar Microorganism Acid

Formalin 0 0% 0 0% Soap Starch Formalin
Ammonium 0 0% 0 0% Ammonium Sulphate
Sulphate
 RESULTS & DISCUSSIONS
STATISTICAL RESULT OF PASTEURIZED AND FRESH MILK ON DETECTION OF
ADULTERANTS.
SAMPLES X Y x-Mx2 y-My2
Table Sugar 7 1 11.75510204 0.020408163
Microorganism 9 2 29.46938776 1.306122449
Acid 10 0 11.75510204 0.734693878 0.001265546
T-TEST
Soap 2 0 2.469387755 0.734693878
Starch 0 0 12.75510204 0.734693878
Formalin 0 0 12.75510204 0.734693878
Ammonium sulphate 0 0 p value 0.0499541
12.75510204 0.020408163
Mean 3.571428571 0.857142857
Sample Variance 15.31535471 0.815840622
Sample Stand. Dev. 3.913483706 0.903238962
.SE 1.372667183 0.436912
 CONCLUSIONS
Among the adulterants the highest rate of detection in Pasteurized milk was the presence of
Microorganism with a percentage rate of 63%. While 67% of the Fresh milk samples were
detected with such adulterant. Pasteurized milk was dominant over fresh milk when it
comes to presence of adulterants; however some of the adulterants were also be found in
the fresh milk at a low level of concentration. Statistically shown, that the detection of
adulterants in both Pasteurized milk and Fresh milk using the seven (7) parameters is not
significant. T test was 0.001265546 with a p value of 0.0499541. Since the p < 0.05 (see
table 5), this means that it is not significant. Therefore there is no significant difference
between the two means, therefore both Pasteurized and Fresh milk are adulterated. Hence,
this study suggests that there will be enough and applicable types of tests that can be used
in order to make this study more significant, comprehensive and more detailed.
Based on the data, Pasteurized and Fresh Milk found in the shelves are adulterated.
 RECOMMENDATIONS
 Have another batch of test on milk products most especially for the

detection of adulterants.

 Another type of chemical test which requires more reagents and will

result into much concise and clear information.

 A further check or test for milk chemical contents which are possible

reason for the changes in color.

 Isolation of microorganism present in milk and further identification of

isolates.
END 