In India, we are seeing/reading about adulteration of milk and milk products daily in newspapers, on TV, on the web, etc. This is causing serious problems in infants, children, younger and old aged people.
Fats can be tested by biosensors, count of organisms by DMC, enzymes by phosphatase test. Approximate count by MBRT test. Please mention your exact aim.
the instant methods for milking test which always runs in Delivery platform of dairy factory for testing the acceptability of milk are, testing pH, boiling/clogging, density meter, and the freezing point of milk. main problem of milk is micro organisms growth which depends on preservation temperature and sanity and cause increase in milk acidity, if after boiling the milk it clogged it impart the contamination of milk is high and so the acidity is increased which can not resist over boiling temprature
There are many methods to test the quality of milk instantly, which include COB (clot on boiling) test, titration (to test acidity), pH meter, etc. These tests would generally be carried out at the reception dock lab in a dairy plant.
When it comes to adulteration, there are specific chemical tests for detecting specific adulterants. For example, starch adulteration can be determined by heating the milk, cooling it and adding 3-4 drops of iodine. If starch is present, the milk would turn dark blue.
Similarly, tests for other adulterants like neutralizer (alkali), hydrogen peroxide, formalin, salt, sugar, detergents, urea etc are present which are recommended by PFA.
In addition to those valuable suggestions by colleagues, try California Mastitis Testing (CMT) at the udder level to assess spoilage emanating from microbial activities within the udder. Immediate suspect would be S. aureus which also causes food poisoning in human.
This problem is NO chemical, No technical. This problem is social. To solve this you need to build complex social system with rules and laws on both low and high level. Technical and chemical equipments only helps you for it.
We solved the monitoring raw milk for breeding our cattle. If raw milk is diluted by 3% of water, or more, the curdling curve changes significantly. The article is on Research Gate: "An easy method for daily rennet milk gelation measurement" from february/march 1014.
Both chemical and biological methods are available. Adulteration with water results in decrease in total solids content as detected by the change in density. Freezing point depression is also indicative of water adulteration. Use of biosensors gives rapid results for detecting antibiotics, aflatoxins or pesticides through visual color change and pH.
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