Detection of Dairy Products Adulterants sold in District Hyderabad

Abstract

This study detects the adulteration in dairy products milk i-e, cream, yogurt, and khoya, sourced from various milk outlets in Hyderabad city, Latifabad, Qasimabad, and Tandojam district, Hyderabad. A total of 180 samples, comprising 60 each of cream, yogurt, and khoya, with 15 samples from each area, were examined. The detection of various adulterants (formalin, hydrogen peroxide, boric acid, Sodium chloride, carbonate, hypochlorite, urea, Quaternary ammonium compounds, cane sugar, starch, sorbitol, detergent) was performed through standard methods by using the Milk Adulteration Testing (MAT) Kit. The findings reveal a high incidence of adulteration in the tested dairy products.  Cream samples from Hyderabad city exhibited the highest adulteration rate, with all samples (100%) containing adulterants, primarily quaternary ammonium compounds QAC (20%), followed by starch (12%), urea (10%), detergent (8%), boric acid (12%), carbonate (12%), cane sugar (10%), and formalin (7%). Chlorides of hydrogen peroxide, sorbitol, sodium chloride and hypochlorite were detected. Yogurt samples also showed significant adulteration, particularly in Hyderabad city (80%), with QAC (18.33%) being the most prevalent adulterant, followed by boric acid (10%), starch (8.33%), urea (6.66%), and formalin (1.66%). Similarly, khoya samples from all areas demonstrated substantial adulteration, with QAC (20%) being the most common contaminant, followed by starch (10%), boric acid (8.33%), cane sugar (8.33%), detergent (5%), and urea (0.33%).

This study highlights the higher extent of adulteration in dairy products in different areas of Hyderabad district, emphasizing the need for rigorous quality control measures to protect the health of consumers. The regulatory bodies must enforce strict regulations and conduct regular monitoring to reduce the adulteration risk in dairy products and ensure public health and safety.