Dear Suresh Chandra ji...

Formalin is not permitted to add in any edible food products. It is also not allowed in milk meant for regular use, but it is the only legally permitted preservative for milk and milk products samples meant for analytical purposes (in India).

"Formalin" (Approx. 40%  formaldehyde in aqueous solution) used as preservative in the proportion of 0.1ml (2 drops) for 25ml  of milk sample or 25g milk products, (0.6ml for 100ml or l00g of ice cream and ice cream mix sample). 

Its preservative effect is by its Poisonous property; it binds with protein and affects functionality of protein (biological and techno functional properties of proteins get alters).  If it is used in excess... it creates an increase in acidity, Fat % gets reduced, Protein is also gets reduced, Viscosity increases, there will be negligible bacteriological growth in formalin treated milk. Toxicological study indicates (on rat study ) that : Formalin affects the Kidney, liver tissues.

Supporting articles are attached...Hope u will get in depth information by these articles. 

Thanks Laxmana naik g

Formaldehyde is highly toxic (Ingestion of 30 mL (1 oz.) of a solution containing 37% formaldehyde has been reported to cause death in an adult human) and its use in milk is considered as adulteration.

Formalin (40%) although poisonous, can preserve milk for a long time.

Take 10 ml of milk in a test tube. Add 5 ml conc. sulphuric acid (containing traces of Ferric Chloride) through the sides of the test tube without shaking. If a violet or blue ring appears at the intersection of the two layers, it shows the presence of formalin. Note violet coloration usually does not appear when relatively large quantities of formaldehyde are present.

Its use in milk is considered as adulteration.

Formalin is used for preserve samples of raw milk, for the purpose of analysis.

Really informative

Dear,

formalin (40% formaldehyde) is used as a milk preservative for a duration of 7 days when added at 1 in 10000 parts of milk.  formalin binds with protein and affects biological and  functional properties of proteins. when added more than 40 % level it  increases the acidity of milk,reducs Fat % and, Protein but increases the Viscosity of milk. , but more importantly, this inhibits the bacteriological growth in milk.

Regards

Partha

Dear All

we tested in lab and we found presence of formalin in various samples by adding 5 ml conc. sulphuric acid (containing traces of Ferric Chloride) through the sides of the test tube without shaking. If a violet or blue ring appears at the intersection of the two layers, it shows the presence of formalin

please let me know if there is any method to remove formalin from milk that we use in our daily routine