Sep 24 - 30, 2007

The WTO-Quality Control Laboratory of the University of Veterinary and Animal Sciences Lahore has developed the methods for detection of adulterants in the milk.

In this regard, the Quality Control Laboratory of the University of Veterinary and Animal Sciences (UVAS) manufactured a field kit namely "Milk Adulterant Tests" and by using this kit, inspectors in food testing laboratories can screen adulterants in milk rapidly.

To disseminate this knowledge, the Quality Control Laboratory of the UVAS also organised a 4-day workshop on "Monitoring of Chemical Adulterants and Hygienic Status of Market Milk" in three phases in July and August. More than 45 technical persons including food inspectors, researchers, laboratory technicians, veterinarians from milk processing industries (Nestle, Hallah, Haleeb, Melac), postgraduate students and university faculty members were trained in testing milk adulterants through spectrophotometer and Charm-Hand hygienic status of the milk.

During the workshop, a complaint was noted that middlemen after removal of cream add water and Sorbitol in milk to improve its solid, not fat (SNF) value. ''Sorbitol is a colourless and water soluble sugar alcohol. It is commonly used in medicines to improve the sweetening taste and in milk as an adulterant. In the watered milk, it increases the viscosity, thereby increasing the solids not fat value and Jacto-meter reading (LR)''experts said.

By adding one-per cent Sorbitol in milk, it increases LR value 3.5-percent and consumption of such raw milk causes diarrhea and abdominal pain. By physical examination, adulteration of Sorbitol in milk is not detectable. But when such milk is processed for making powder milk, it occludes the pipelining as well as spraying jets of the milk plant. It induces serious problem on account of poor evaporation and long drying process. Its presence causes lumping problem of the dried milk. The technique for detection of minute quantity of Sorbitol in fresh milk has been developed and standardized in the WTO Quality Control Laboratory of the UVAS, it was pointed out.

The UVAS has transferred this technique to milk processing plants for its application in the best interest of dairy industry.

It may be mentioned that the UVAS has established the WTO-Quality Control Laboratory to cater the needs of exporters, importers, national traders and other stakeholders. All the required equipment such as Charm-II, Spectrophotometer, HPLC, HPTLC for testing the quality of milk have been installed and calibrated.