Essay On Formalin In Milk

INTRODUCTION

To produce milk without some bacteria it is impossible. Therefore to prevent multiplication of the bacteria that have gained access efforts should be made- This can be done by cooling the raw milk. This process is known as chilling of milk.It is very importance specially when there is considerable time lapse between production and pasteurization. Also when it is transported to long distances the milk is cooled.

Quality control has gained a major importance in dairy industries. As per recent norms about 70% of the milk we get could not pass the test by FASSAI . Thus this paper introduces few methods of quality checking of milk.

Making of butter in industries is a far different process than the homemade one. It requires series

EXPERIMENT 2.

AIM: To determine the presence of formalin in milk.

THEORY:

Formalin can preserve milk for a long time but it is poisonous. The presence of formalin can be detected on addition of conc. Sulphuric acid to the milk. If a violet or blue ring is formed then it confirms the test.

MATERIALS REQUIRED:

1. Conc. sulphuric acid.

2. Milk sample of about 10ml.

APPARATUS:

1. A beaker.

2. A Pipette .

3. A Test tube.

STEPS:

1. Take about 10 ml of milk in a test tube.

2. Add 5 ml conc. sulphuric acid through the sides of the test tube and prevent shaking.

3. If a violet or blue ring appears at the point ehere 2 layers intersect, it shows the presence of formalin.

OBSERVATION: No change in colour of milk sample.

RESULT: Formalin is absent in