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The unfortunate white revolution: A slow poison



  The Unfortunate White Revolution: A Slow Poison

Milk is a rich source of calcium, protein, vitamin and minerals. But today in this modern world its falsification is common. Do we have the right milk? Or are we at risk for nutrients?

The front pages of newspapers often report inferior and adulterated foods. Samples of items we consume on a daily basis – including milk, legumes, oils, vegetables and sugar – were considered inferior.

A recent study on milk samples in Delhi revealed widespread adulteration. Starch, chlorine, hydrated lime, sodium carbonate, formalin and ammonium sulfate are the most commonly used adulterants. Milk producers use these to scrub milk portions and produce synthetic milk by mixing urea, caustic soda, refined oil and common detergents.

Milk is considered "complete food" because both infants and infants need plenty of nutrients for adults. It is one of the ideal liquids after water and the best source of protein, fat, carbohydrates, vitamins and minerals. However, terribly milk is very easily distorted ABOUT THE WORLD. The gap between supply and demand is the main push factor for contamination. Others are perishable milk, low customer shopping and the lack of appropriate proof tests. Food fraud is economically motivated, but its impact is a real public health problem.

The Indian Food Safety and Standards Authority (FSSAI) has published tests to detect adulterants in milk and other foods in a book that includes tests to detect adulterants with rapid tests (DART) using household ingredients. Some of them are:

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Test 1: Water in Milk

  • On a polished and sloping surface to give a drop of milk
  • Pure milk remains on the surface or flows slowly, leaving a white trail.
  • Falsified milk flows immediately without leaving any traces.

Test 2: Detergent Detection in Milk

  • Take 5-10 ml of water and the same amount of milk.
  • Shake the mixture well.
  • If the milk is contaminated with detergent forms a dense foam
  • A thin layer of foam can be seen when milk is PURE.

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Test 3: Starch Detection in Milk and Dairy Products

  • Boil 2-3 ml of the sample in 5 ml of water (Milk, Khoya, Chenna or Paneer) with 5 ml of water
  • For other ghee and butter no further water needs to be added.
  • After cooling, add 2-3 drops of iodine tincture of blue color, which indicates the presence of starch.

Adulterated milk is a source of multiple chronic diseases and people may suffer from cancer, diarrhea and stomach complications such as gastrointestinal disease, poor digestive system and even diabetes due to their strength. People developed abdominal pain and induced vomiting by using adulterated milk. It can also lead to kidney failure in later stages.

Falsification A "slow poison" affects a large part of our planet. The legislator should deal with this urgent issue. A task force should be set up to check the milk quality every 4 to 6 months so that the system can be checked. There should be specific rules, regulations and laws for this "crime with humanity". Heavy fines for falsification of food should be imposed because only fear can limit this crime.

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Written by Onlymyhealth Staff Writer 2019


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