SURVEILLANCE OF QUALITY AND ADULTERATION OF MILK SOLD IN AND AROUND HYDERABAD AND ITS PUBLIC HEALTH SIGNIFICANCE
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Date
42774
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PVNR TVU AND HYDERABAD
Abstract
The present study was conducted to know the extent of adulteration of milk, microbiological quality of milk, effects on public health and consumers awareness in and around Hyderabad by taking 50 samples each from Dairy farms, Traditional vendors, Parlour selling unpacked milk, branded and unbranded sachets, chilling centres of both cooperative and private and restaurants.
The fat percentage in Buffalo milk, Cow and Mixed milks ranged from 5.01 to 7.95, 2.80 to 3.85 and 2.28 to 4.48 respectively, SNF ranged from 8.52 to 9.12, 8.12 to 8.62 and 8.32 to 8.88 and specific gravity ranged from 1.0280 to 1.0312, 1.0259 to 1.0285 and 1.0258 to 1.0298 respectively. The pH ranged 6.53 to 6.65, whereas acidity ranged 0.148 to 0.169. All the samples from Dairy farms, branded sachets and chilling centres from private and cooperative did not show any COB positive, whereas 4% samples from Traditional vendors and parlour selling unpacked milk were positive. Alcohol test positive ranged from 0 to 4% and 92 to 96% of the samples were normal in alcohol alizarine test. The incidence of mastitis ranged from 0 to 4%.
The incidence of water adulteration was more (100%) from vendors and least (6%) from Dairy farms, 90% starch adulteration in vendors and least 4% in cooperative chilling centres and Dairy farms, Glucose high in (10%) from unbranded sachets and 0 from cooperative chilling centres, sugar high (12%) from restaurants and parlour selling unpacked milk and no incidence from cooperative chilling centres. Cellulose, Maltose and proteins were absent in Dairy farms, Branded sachets, unbranded sachets, chilling centres of both private and cooperative, whereas 2, 8 and 4% for cellulose, maltose and proteins from other sources. Skim milk adulteration detected in 0 to 30% of the samples. Neutralizers were high (80%) in traditional vendors milk and least (2%) in cooperative chilling centres, The incidence of salt, boric acid, salicylic acid, hydrogen peroxide and formalin ranged from 0 to 14, 0 to 6, 0 to 6, 0 to 10 and 0 to 22% respectively.
The incidence of synthetic milk constituents i.e., urea was high from Restaurants (76%) and Traditional vendors (48%) and absent from cooperative chilling centres, Ammonium sulphate was high from Restaurants (24%) and Traditional vendors (20%) and no incidence from chilling centres, Detergents was high from Restaurants (40%) and Traditional vendors (28%), Soap was high in Restaurants (36%) and Traditional vendors (20%) and no incidence from dairy farms and chilling centres and vegetable fat was high in Restaurants (32%) and Traditional vendors (24%) and no incidence from dairy farms and chilling centres.
The good quality of milk based on MBRT ranged 32 to 84%, fair from 6 to 28%, bad 4 to 32% and very bad 0 to 30% from different sources. Based on RRT good quality ranged from 32 to 84%, fair from 16 to 40% and poor from 0 to 36%.
Very good grade of milk based on SPC was high from dairy farms (82%), Chilling centres 62 to 70% and least from Restaurants (32%). The incidence of coliforms with < 100 was high from branded sachets (92%), Dairy farms (76%) and least (12%) from Restaurants, 100 to 1000 high from Restaurants (44%) and least from Branded
sachets (8%) and 1000 to 10000 was high from vendors (68%) and no incidence from Branded sachets. Yeast and mould count was not present in 84 and 50% from branded and unbranded sachets respectively, counts of < 100 high from Dairy farms (52%) and least from parlour selling unpacked milk (12%) and > 100 high from vendors (84), parlour selling unpacked milk (74%) and least from branded sachets (4%).
Higher incidence of gastrointestinal, nervous, kidney, cardiovascular, muscular, orthopaedic, visual, reproductive, respiratory and skin problems were high from vendors and Restaurants and least from branded sachets and chilling centres. The awareness about chemical and microbiological quality, milk borne diseases, adulterants, synthetic milk, thickening agents, preservatives, neutralizers and heat effect was high in adult woman compared to adult men and among them it was high in high level of education followed by middle level literates and least in illiterates. Among the students awareness was high at college level, least at primary school and moderate from high school
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