Biotechnological

Communication

Biosci. Biotech. Res. Comm. 11(2): 313-317 (2018)

Quality assessment of milk samples of Amreli region

with nanotechnology based dipstick and other known

technology: A comparative study

Rakesh B Kabariya

and Vimal M Ramani

1,2

Department of Dairy Microbiology, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India

ABSTRACT

Milk is important source of nutrient required for the growth human. It is very common to adulterate the milk in sup-

plying chain by the local vendors. This present study is try to explain the hygienic status of milk in Amreli district.

Total 100 milk samples were collected from the different region of Amreli district and checked for the presence of

urea, detergent, neutralizer and hydrogen peroxide. All the samples were assess by our newly developed nanotech-

nology based dipstick and REIL EMAT plus for comparative purpose. Later on statistical analysis was also carried out

from the obtained result data. Out of 100 collected milk sample, the extent of adulteration is varying from hydrogen

peroxide (0 %) to urea (12 %). Due to the malpractice in milk, consumer must aware of this malpractice and they have

to be more active and aggressive against the milk adulteration.

KEY WORDS: AMRELI DISTRICT, HYGIENIC STATUS, MILK ADULTERATION, PUBLIC HEALTH

313

ARTICLE INFORMATION:

*Corresponding Author: vimalmramani@gmail.com

Received 16

April, 2018

Accepted after revision 18

June, 2018

BBRC Print ISSN: 0974-6455

Online ISSN: 2321-4007 CODEN: USA BBRCBA

Thomson Reuters ISI ESC / Clarivate Analytics USA and

Crossref Indexed Journal

NAAS Journal Score 2018: 4.31 SJIF 2017: 4.196

Online Contents Available at: http//www.bbrc.in/

DOI: 10.21786/bbrc/11.1/18

INTRODUCTION

Milk is an important source of nutrient required for

growth in infants and children and for maintenance of

health in adults. Milk is a perfect food, readily digested

and absorbed. It is a sole natural food for infants and

children. Milk contains more than 100 substances that

are either in solution suspension or emulsion in water,

the important being casein - the major protein of milk,

lactose - milk sugar, whey and mineral salts. From past

few year with the increase of living standard of people

and advance technology, there is signi cantly increased

in milk and milk product consumption. Though it is very

common in dairy industry to adulterating milk and other

dairy product for the cost-cutting purpose or increase

the life of dairy product. Addition of such adulterant in

314 QUALITY ASSESSMENT OF MILK SAMPLES USING DIPSTICK BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS

Rakesh and Vimal

milk decrease the nutrient value, its quality and  avor

and may also cause harm full effect on human health,

Karukonda et al. (2017) and Brindha et al. (2017).

According to the report of Food Safety Standard

Authority of India (FSSAI, 2016), in India about 68.4%

of milk is adulterated with different adulterants. The

common adulterants which can be mixed with milk are

starch, urea, hydrogen peroxide, boric acid, detergent,

neutralizer, and maltodextrin and ammonium sulphate.

These all adulterants mixed with milk for the cost cut-

ting purpose. Consumption of adulterated milk can

cause the several health hazardous in both infant and in

adult, sometimes it can prove to be fetal, (Makadiya and

Pandey 2015).

We have developed innovative method for the instant

detection of adulterants in milk. Our developed tech-

nique is nanotechnology based dipstick which is quite

reliable, portable, instantaneous, cheap, require very low

amount of milk sample for the testing. Apart from this,

nanotechnology based dipstick can be used at house

hold level and it doesn’t require any skilled person to

handle it. Presence or absence of particular adulterant in

milk sample can be detect within second by this dipstick.

We have developed total eight individual dipstick for

the instant detection of starch, urea, hydrogen perox-

ide, detergent, neutralizer, maltodextrin and ammonium

sulphate.

Unique Selling Point (USP) of our newly developed

dipstick is ease of use and instantaneous result. These

both the property are very useful for common man to

utilize this dipstick for detection of adulterants at house

hold level as well as at village cooperative also which is

the  rst entry point of milk collection chain. This dip-

stick is very simple in which detector pad is adhere at

the lower end and reference color tag is adhere at the

middle of dipstick. Detector pad of dipstick is dip into

milk and if color of detector pad is changed as same as

reference color tag, the presence of particular adulter-

ants is con rm.

Public consume  uid milk which has been adulter-

ated and diluted to an extent that there is very little

nutritive value left in it resulting to a great extent to

general public health concerns and malnutrition Quasid,

et al. (2007). Keeping in view the above facts, the present

study was conducted to achieve the following objec-

tives: To determine the chemical composition of the milk

available in local market. To check the hygienic status

of market milk. To detect various adulterants in market

milk following the method of Rajesh et al. (2016).

In this article we have try to explore the comparative

analysis between our newly developed nanotechnology

based dipstick and standard instrument based technique.

We have compare our result with REIL EMAT PLUS (Milk

adulteration testing instrument) developed and patented

by CSIR & CEERI technology, India. REIL EMAT PLUS

is able to detect the presence of hydrogen peroxide,

neutralizer, detergent and urea. In this article we have

compare our newly developed nanotechnology based

dipstick with REIL EMET plus for the detection of hydro-

gen peroxide, neutralizer, detergent and urea. Generated

data from the result were analyzed to check the speci c-

ity, accuracy and sensitivity of dipstick compare to REIL

EMAT plus and statistical analysis was carried out with

help of Medcalc software.

MATERIAL AND METHODS

A total 100 of milk samples were collected from different

talukas viz. Babra, Liliya, Dhari, Savar Kundla, Rajula

and Bagasara of Amreli district and were preserved at

- 4°C temperature in refrigerators. The samples were col-

lected in 100 ml screw capped sterilized plastic bottles.

All the possible precautions were taken to avoid external

contamination at the time of collection of samples and

during processing Baharullah, et al. (2013). Milk samples

were collected in clean, dry and neatly labelled sample

containers and transported to laboratory in cold chain.

The milk samples were tested for the following adul-

terants urea, neutralizers (NaHCO

, Na2CO

, NaOH, etc.),

detergents, hydrogen peroxide, (Singuluri and Suku-

maran 2014).

Collected milk samples were analyzed for the pres-

ence or absence of different milk adulterant from group

of hydrogen peroxide, neutralizer, urea and detergent.

First our developed nanotechnology based dipstick were

dipped into the milk sample and check for the presence/

absence of adulterants and then same milk sample was

analyzed with help of REIL EMAT plus and compare. Later

statistical analysis was carried out to check the speci c-

ity, accuracy and sensitivity. In statistical analysis, the

comparison of sensitivity, speci city and accuracy of dip-

stick were compared with standard instrument by using

Medcalc software version 13.1 and Medcalc software was

basically worked upon the Wilson intervals method.

RESULTS AND DISCUSSION

All these hundred samples were analyzed for the presence

of adulterants with the help of our innovative nanotech-

nology based dipstick and REIL EMAT plus standard milk

adulteration testing instrument. The color of all milk sam-

ples were observed creamy white in appearance, texture

of milk samples were smooth and oily and odour of milk

samples were characteristics pleasant and milky.

Collected sample were analyzed to check the pres-

ence/absence of different adulterant from group of

BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS QUALITY ASSESSMENT OF MILK SAMPLES USING DIPSTICK 315

Rakesh and Vimal

FIGURE 1. Innovative nanotechnology based dipstick

FIGURE 2. REIL EMAT plus standard milk

adulteration testing instrument

Table 1. Shows the total number of positive and negative different adulterant in milk

sample

Sr. No Name of Adulterants Number of collected samples Positive Negative

1 Urea 100 12 88

2 Detergent 100 8 92

3 Neutralizer 100 8 92

4 Hydrogen peroxide 100 0 100

hydrogen peroxide, neutralizer, urea and detergent. Out

of 100 collected milk samples, 28 sample were found to

be adulterated with different milk adulterant from the

group of hydrogen peroxide, detergent, neutralizer and

urea. While checking the presence or absence of adulter-

ants by our innovative dipstick, it was found that 12%,

8% and 8% out of 100 milk samples have been adulter-

ated with urea, detergent and neutralizer respectively.

While no sample was found to be adulterated with

hydrogen peroxide. Again same milk sample was ana-

lyzed by standard milk adulteration testing instrument

REIL EMAT plus and same result was found which was

found by our innovative dipstick. Table- 1indicate the

data of positive and negative adulteration detection in

milk collected sample from the Amreli region. Figure 3

shows the percentage wise presence or absence of differ-

ent adulterants in milk samples.

Fig.3 shows that 12 %, 8 %, 8 % milk was found to be

adulterated with urea, detergent and neutralizer respec-

tively while no sample was adulterated with hydrogen

peroxide.

Urea added with milk to increase the witness of milk,

increase consistency and also for the balancing of con-

tent of Solid-Non-fat (SNF) as present in natural milk.

Result obtain from comparative analysis of our study,

12 % of milk sample were found to be adulterated with

urea while result obtain by Singuluri and Sukumaran

(2014) was 60%. Our result is comparatively lower than

them. The mixing of urea in milk lead to the overload

the function of kidney as they have to  lter out more

amount of urea from the body. This may lead to the

renal failure and impaired vision. Apart from this, urea

may also disturb the function of liver and heart.

Another most widely used milk adulterant is deter-

gent. It is used to emulsify and dissolve the oil in water

and giving frothy solution, the characteristic white color

Rakesh and Vimal

316 QUALITY ASSESSMENT OF MILK SAMPLES USING DIPSTICK BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS

of milk. Result obtained from the above comparative

study, 8 % milk sample were shown positive for deter-

gent. Our result is lower compare to result obtained by

Swetha et al. (2014). In their result 14 % milk sample

were found to be adulterated with detergent. Addition

of detergent in milk can cause the gastrointestinal com-

plication. The two major component of detergent, octyl-

phenol and nonylphenol can cause the breast cancer and

also decrease the sperm production from testis.

Hydrogen peroxide is added in milk for the long term

preservation and freshness of milk. Result obtained from

our comparative study, no single milk sample was adul-

terated with hydrogen peroxide while result obtained by

Singuluri and Sukumaran (2014) 32 % milk sample were

shown positive for the hydrogen peroxide. Our result is

opposite then them. Long term consumption of hydrogen

peroxide can damages the cells of gastro intestinal track

which can ultimately cause the gastritis and in amma-

tion of the intestine. Neutralizer added in milk can help

to neutralize the acidity developed in milk. Consumption

of neutralizer containing milk can disturb the hormonal

signaling. Result obtained from our comparative, 8 % of

milk sample shows the positive test for the presence of

neutralizer in milk. Brindha et al. (2017) also did same

analysis and they got 20 % of the milk sample shows the

positive result for neutralizer. Our result is lower than

them.

Medcalc software was performed using ROC (Receiver

Operating Characteristic) curve analysis and AUC (Area

Under curves) analysis. A ROC curve shows the sensi-

tivity and speci city whereas Area Under curve (AUC)

shows an index of accuracy. The ROC curve has been

prepared by using Medcalc software for four differ-

ent adulterant. If the value of AUC is 1 or closer to 1

then dipstick has same accuracy compare to standard

compared instrument. Four different adulterants, i.e.

hydrogen peroxide, neutralizer, urea and detergent with

standard instrument REIL EMAT plus. After statistical

analysis and based on ROC curve, AUC value of these

four adulterant were found 1.0 while 95% con dence

interval (CI) was 0.996 to 1.0. If the value of AUC was 1

or closer to 1 then dipstick have same accuracy compare

to standard instrument. ROC curve indicate the 100%

speci city and sensitivity. Hence, our nanotechnology

based dipstick is excellent as compared to standard

instrument (REIL EMAT plus).

CONCLUSION

In a country such as India where milk and milk prod-

ucts play an important role in different foodstuffs, this

analysis carried out should bring about more aware-

ness to the general public about the malpractices in

milk marketing. On the basis of data obtain from the

above result it is conclude that quality of milk sample is

not as per the standard and milk adulteration is still in

practice. Consumption of lower quality milk may lead to

serious human health problems. To eradicate this mal-

practice by local wanders which is deep rooted in the

cities more than rural areas, steps should be taken from

the door steps of local consumers. The consumers must

be more active against milk adulteration going on in

whole country. It is important to have a quality control

FIGURE 3. Adulterants pro le in milk

Rakesh and Vimal

BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS QUALITY ASSESSMENT OF MILK SAMPLES USING DIPSTICK 317

system that regularly check and ensure that only good

quality milk is sold. The consumers and the milk sellers

combined effort will help to decrease the adulteration

practice.

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