Choosing the right milk is essential for your family’s health and safety. With growing concerns about milk adulteration, the Food Safety and Standards Authority of India (FSSAI) has released a series of informative videos to help consumers detect various contaminants in milk. These videos offer practical tips and tests to identify common adulterants such as detergent, maltodextrin, and signs of increased acidity or abnormal curdling.

FSSAI’s four videos demonstrate easy, at-home methods for testing milk for these adulterants. By following these guidelines, consumers can make more informed choices and avoid health risks associated with adulterated milk. We consulted an expert to validate the effectiveness of these methods.

1. Detecting Detergent in Milk

Kanikka Malhotra, a consultant dietician and certified diabetes educator, explains that while it’s difficult to visually detect detergent in milk, certain signs can be indicative. “Excessive foam formation is one potential indicator. Shaking milk with water usually produces a thin layer of foam, but a thick, persistent foam may suggest detergent presence.”

Detergents can also alter milk’s taste or smell, giving it a soapy or chemical flavor. Malhotra notes that milk with detergent might feel thinner or more watery. She warns that detergent can lead to digestive issues such as nausea, vomiting, and diarrhea, and can damage the digestive tract. It can also destroy milk proteins and vitamins and potentially harm kidney function.

Malhotra confirms that the foam test recommended by FSSAI is a useful initial check for detergent adulteration. However, she advises that this method is not foolproof and should be combined with other tests for more accurate results.

2. Detecting Maltodextrin in Milk

FSSAI’s video suggests using iodine reagents to detect maltodextrin, though laboratory analysis is usually needed for accurate results. Malhotra explains that while maltodextrin is safe in moderate amounts, its presence in milk as an adulterant is concerning. It dilutes the milk’s nutritional value, reducing essential nutrients like calcium, protein, and vitamins. Although rare, some individuals may have allergic reactions to maltodextrin. It’s best to buy milk from reputable sources and stay alert to signs of potential adulteration.

3. Detecting Increased Acidity in Milk

Malhotra notes that milk naturally contains lactic acid, but excessive acidity can arise from:

• Bacterial Contamination: Microorganisms ferment lactose into lactic acid.
• Improper Storage: High temperatures or exposure to light can increase bacterial growth.
• Adulteration: Certain substances like urea or soda ash can initially mask acidity but later cause increased acidity as milk deteriorates.

She advises that while simple home tests can provide initial indications, detecting abnormal acidity typically requires laboratory analysis. Signs such as a sour smell or taste can be preliminary indicators. Milk with high acidity may curdle when heated or mixed with acidic substances like lemon juice.

4. Detecting Abnormal Curdling in Milk

Malhotra points out that while milk curdling is a natural process in dairy production, abnormal curdling can signal problems:

• High Acidity: Excessive lactic acid can lead to premature curdling.
• Contamination: Bacterial or fungal contamination can cause unusual coagulation.
• Heat Treatment: Incorrect pasteurization or boiling can affect milk proteins, leading to abnormal curdling.
• Adulteration: Certain chemicals can disrupt milk’s coagulation properties.

Malhotra confirms that FSSAI’s methods for detecting curdling are reliable for initial checks. Observing curdling when heating milk can provide general clues about its quality, but a laboratory analysis is needed for a precise diagnosis.