American Journal of Agricultural Science
2015; 2(3): 91-96
Published online April 30, 2015 (http://www.aascit.org/journal/ajas)
Keywords
Adulteration,
Extent of Extraneous Water,
Freezing Point,
Market Milk and Thatta
Received: March 30, 2015
Revised: April 14, 2015
Accepted: April 15, 2015
Adulterated Milk Used for
Consumption in Thatta District of
Sindh, Pakistan
Ghulam Shabir Barham1, *, Muhammad Khaskheli1,
Aijaz Hussain Soomro2, Zaheer Ahmed Nizamani3
1
Department of Animal Products Technology, Sindh Agriculture University, Tandojam, Pakistan
2
Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam, Pakistan
3
Department of Veterinary Pathology, Sindh Agriculture University, Tandojam, Pakistan
Email address
shabir_phd@hotmail.com (G. S. Barham)
Citation
Ghulam Shabir Barham, Muhammad Khaskheli, Aijaz Hussain Soomro, Zaheer Ahmed Nizamani.
Adulterated Milk Used for Consumption in Thatta District of Sindh, Pakistan. American Journal of
Agricultural Science. Vol. 2, No. 3, 2015, pp. 91-96.
Abstract
Milk and milk based products are rich source of vital nutrients like fatty acids, amino
acid vitamins and minerals which promote healthy living in human being regardless of
any age group. Lack of interest of regulatory authorities in the developing countries such
as Pakistan and India render theses adulterated; a technique which suppresses the health
promoting ability of milk and dairy products and transforms it into hazardous and
noxious effects. This opinion focuses on the adulteration and contamination of natural
healthy items and tries to draw the attention of regulatory agencies to curb these
malpractices and make sure that we do not cry over spoiled milk in the end. Thus the
present study was carried to detect the adulteration in the market milk used for
consumption in the Thatta district of Sindh, Pakistan. Hundred (100) market milk
samples were collected each of twenty (n= 20) from milk producers, milk collectors,
middlemen, processors and dairy shops from the vicinity of Thatta district. All the milk
samples were brought in the Dairy Analytical Laboratory of Department of Animal
Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh
Agriculture University Tandojam, Pakistan. Water was the most common adulterant
found in the majority of milk samples observed in present study, followed by detergent,
cane sugar, rice flour, caustic soda, salt, starch and dalda ghee, respectively. The
percentage of extraneous water in milk samples collected from dairy shops, middlemen
and milk collectors was remarkably higher compared to processors and milk producer.
Significant difference was observed in freezing point of milk samples collected from all
milk intermediaries and it goes towards zero. All the milk samples collected from dairy
shops, middlemen and milk collectors were adulterated with water as compared to
processors and milk producers. Except milk producers the extent of adulteration at all
milk intermediaries was found higher.
1. Introduction
Milk is very precious food, freely digested and absorbed. It consists of nutrients,
which are needed for proper growth and maintenance of body. Milk and milk products
form a significant part of the diet and a substantial amount of our food expenditures goes
on milk and other dairy products. Milk is transported from the point of production to
consumers and processing plants by middlemen. Thus, they do not maintain proper
hygienic conditions during this transport, which leads to increase the total viable
92 Ghulam Shabir Barham et al.: Adulterated Milk Used for Consumption in Thatta District of Sindh, Pakistan
count. They also adulterate milk to increase their profit
margin by several adulterants like urea, starch, flour, cane
sugar, vegetable oils, detergents etc. Various preservatives
like formalin, hydrogen per oxide, boric acid and some
antibiotics are also added in milk to increase its shelf life.
These adulterants, preservatives and drugs in milk cause
very serious health related problems (Afzal et al.,
2011).The extensive consumption of milk and dairy
products makes these foodstuffs targets for potential
adulteration with financial gains for unscrupulous producers
(Nicolaou et al., 2011 and Food & Drug Administration
1995). Adulterated food is dangerous for health as it may
contain various toxic chemicals, it may be deprived of
nutrients required for proper growth and development of
human body (Marcus 1979). Although Pakistan has a good
ranking among milk producing countries, milk production
and distribution systems are still very traditional and
underdeveloped. It is dominated mainly by the informal
private sectors, consisting of various agents i.e. producers,
collectors, middlemen, processors, traders, and dairy shops
with each performing a specialized role at a particular point
in the supply chain (Zia, 2006). Adulteration is a major
problem in the fluid milk supply in Pakistan. Milk suppliers
increase their profit from the sale of milk through dilution,
extraction of valuable component (i.e. cream) and/or use of
additives such as low quality flour to enhance the total solids
content. Hence, the milk for consumption has been
adulterated to such an extent that there is very little nutritive
value left in it (Lateef et al., 2009). However, the adulteration
of milk deteriorates the quality of milk, and may cause
human health hazards, like gastroenteritis, nausea, vomiting,
diarrhea, kidney damage, acute failure of circulatory system,
Kidney failure, asthma, urticaria, metabolic acidosis, and
convulsions in sensitive persons (Haasnoot et al., 2004; Beall
and Scofield, 1995; Rideout, 2008; Ayub et al., 2007; Gwin
et al., 2009; Mota et al., 2003; Saad et al., 2005; Li et al.,
2009). Keeping in view the present study was designed to
monitor various adulterants and to estimate the extent of
extraneous water in the milk used for consumption in Thatta
district of Sindh province.
2. Material and Methods
2.1. Collection of Milk Samples
An experiment was designed to detect the various
adulterants in the market milk used for consumption at the
vicinity of Thatta district of Sindh, Pakistan. A total of 100
unprocessed milk samples were collected each of twenty
milk producers, milk collectors, middlemen, processors and
dairy shop. All the milk samples were collected in sterilized
glass bottle with cap, labeled, kept in icebox and immediately
brought to the Dairy analytical laboratory of the Department
of Animal Products Technology, Faculty of Animal
Husbandry and Veterinary sciences, Sindh Agriculture
University Tandojam, and stored at 4-8°C till analysis.
2.2. Detection of Adulteration in Milk
All the market milk samples were screened for the
presence of various adulterants through commercially
available milk adulteration testing kit and methods reported
by Khaskheli (2010) and Tipu (2012).
2.3. Presence of Extraneous Water
The presence of extraneous water in market milk was
detected from depression of freezing point through
Cryoscope as reported by Association of Official Analytical
Chemists (AOAC, 2000). The value of freezing point of
market milk greater than the values of freezing point of
control was assumed as presence of extraneous water in
market.
2.4. Extent of Extraneous Water in Market
Milk
Extent of extraneous water in market milk samples was
observed from the depression of freezing point (through
Cryoscope) and calculated by subtracting the observed
freezing point of market milk from that of freezing point of
base (control) and thereafter by dividing it with freezing
point of base (AOAC, 2000) using following formula.
Freezing point base – observed freezing point
%water added =
Freezing point base
× 100
2.5. Freezing Point
Freezing point of market milk samples was determined
according to the method of AOAC (2000) using Cryoscope.
Milk sample was loaded on the Cryoscope. The constant
reading appeared on the screen of Cryoscope was noted and
recorded as freezing point of milk sample.
3. Statistical Analysis
Computerized statistical package i.e. Student Edition of
Statistix (SXW), Version 8.1 (Copyright 2005, Analytical
Software, USA) was used under which following statistical
tools were applied for data analysis.
Summary/ Descriptive statistics
Analysis of variance (ANOVA)
Least significant difference; LSD (0.05)
4. Results and Discussion
4.1. Detection of Various Adulterants
In the present study it was observed that water was the
most common adulterant (77%) found in the majority of milk
samples, followed by detergent (30%), cane sugar (28%),rice
flour (27%), caustic soda, (22%), sodium chloride (18%),
starch(17%),dalda ghee (6%), respectively (Figure-1). The
milk supply is reduced in summer due to fall (55%) in milk
 American Journal of Agricultural Science 2015; 2(3): 91-96
production and increase in demand (60%) compared to
winter when milk supply is ample. To cope with demand,
water is admixed with whole milk to increase the volume of
milk during summer season (Butt, 2011 and Afzal et al.,
2011).The proportion of samples adulterated with various
adulterants varied in different studies. Similar, finding were
observed by Barham et al. (2015).They reported that the
majority of milk samples collected from Badin were also
adulterated with water (76%), followed by detergent (25%),
rice flour (22%), caustic soda (18%), sodium chloride (17%)
and cane sugar (14%).When water is added in milk, its foamy
appearance diminishes, so to give milk a foamy appearance
artificially detergents are added in it. 20% detergent was used
in pure cow milk to enhance the cosmetic nature of
milk(Manish et al., 2000;Walker et al. 2004). Similarly,
Lateef et al. (2009) found 93.33, 86.66, 34 and 13% samples
positive to cane sugar and starch. It is of interest to note that
the middlemen attempt to counter the dilution by adding cane
sugar to extend the solids content of the milk or as additives
like starch for the purpose of masking the effect of dilution of
water and to increase viscosity of milk up to the consumer
acceptance level (Afzal et al., 2011; Fakhar et al., 2006;
Singhal et al., 1997; Wadekar et al., 2011).In Brazil, salt was
added in milk to mask the high water content (Fertig et al.,
2004). This unethical activity (adulteration) is usually
adopted by the milk traders to prevent the financial losses
due to the spoilage of milk during its transportation and sale
(Naz, 2000; Yildiz et al., 2012). In Pakistan and China, milk
was adulterated with vegetable oil and dalda ghee to increase
the fat level. Similarly, caustic soda was frequently used to
neutralize the pH and acidity of milk by the milk traders
(Gale and Hu, 2007; Tarique 2001).
Figure 1. Various adulterants detected in market milk samples collected
from vicinity of Thatta district of Sindh, Pakistan.
4.2. Extent of Extraneous Water in Market
Milk Samples
High extent of extraneous water of was found in milk
samples collected from dairy shops (41.41±4.35%) followed
by middlemen (40.03±2.62%), milk collectors (34.02±2.62%)
processors (21.53±4.13%) and milk producers (12.90±4.35%).
Statistical analysis (LSD, 0.05) showed that the extent of
extraneous water in milk samples collected from dairy shops,
93
middlemen and milk collectors was significantly (P˂0.05)
higher than that of samples collected from processor and
milk producer, while there was no any significant
difference(P˃0.05) in the percentage of extraneous water in
between processor and milk producer (Figure-2). The results
of present study are in agreement with Barham et al. (2014)
they also found high percentage of extraneous water in milk
sold by dairy shopkeepers, middlemen and milk collectors.
Similar findings have been reported by Nida et al. (2013);
Bhatt et al. (2008), they reported that the extent of extraneous
water was found to be higher in market milk samples as
compared to dairy farms and by milk producers. Present
findings are in agreement with that of Wadekar and
Menkudale (2011), who reported the vendors and dairy shop
keeper are highly, adulterated the milk with water to increase
their profit.
LSD (0.05) = 9.40
SE± = 4.73
Figure 2. Extent of extraneous water in market milk samples collected from
different milk intermediaries at the vicinity of Badin district of Sindh,
Pakistan
4.3. Freezing Point
In the present study the average freezing point of control
milk was recorded as -0.540±0.0270C. While the freezing
point of milk samples collected from dairy shops, middlemen
and milk collectors was noted as 0.3161±0.01340C, -
0.324±0.01470Cand-0.3564±0.01390C,respectively. While,
the freezing point of milk samples collected from processors
and milk producers were recorded as -0.4234±0.02200C and -
0.4712±0.02400C. Due to the adulteration of water in milk at
all milk marketing channels the freezing point of samples
was varied from control milk and it goes towards the freezing
point of water which is zero. The least significant difference
(LSD, 0.05) of mean test revealed non significant difference
(P˃0.05) among milk samples collected form dairy shops,
middlemen and milk collectors, while the freezing point of
milk sold at all three milk intermediaries was significantly
different (P<0.05) from freezing point of milk samples
collected from processors and milk producers (Table-1).
94 Ghulam Shabir Barham et al.: Adulterated Milk Used for Consumption in Thatta District of Sindh, Pakistan
Table 1. Freezing point of samples collected from different milk intermediaries at Thatta district of Sindh, Pakistan
Descriptive Freezing point of milk (oC)
measures Control Milk Producers Milk Collectors
Minimum -0.561 -0.5440 -0.4530
Maximum -0.522 -0.2220 -0.2310
Mean* -0.540d -0.4712c -0.3564a
SE± 0.0002 0.0240 0.0139
*Means with different letters in same row varied significantly from one another.
4.4. Market Milk Samples (%) Varied in
Freezing Point from Control Milk
Moreover, the results presented in Figure 3 showed
that100% milk samples of dairy shops, middlemen, milk
collectors 60% of processors and 25% of milk samples
collected from milk producers did not show similarity with
freezing point of control milk (-0.522 to 0.561°C) and
assumed to be positive, adulterated with extraneous water,
while 75, and 40% samples were in range of freezing point of
control milk samples and assumed to be negative. These
results are in line with the findings of Barham et al. (2014).
They reported that the freezing point of majority of milk
samples collected from dairy shops, middlemen and milk
collectors was elevated due to addition of extraneous water
as compared to samples collected from processors and milk
producers. Milk containing extraneous water will have a
grossly elevated freezing point, the extent of extraneous
water was found to be higher in market milk samples and the
ratio of adulteration in milk was high in urban areas as
compared to the rural areas. For the fulfillment of the gap
between demand and supply different milk marketing dealers
adulterate the milk by adding water which is probably carried
out during the handling of milk starting from milking till it
reaches the consumer or end user (Bhatt et al., 2008;
Meredith et al., 2007; Nida et al. 2013; Zia, 2006).
*Milk samples with freezing point below the range of control milk (-0.522 to
-0.5610C)
Figure 3. Market milk samples (%) varied in freezing point from control
milk collected from different intermediaries at Thatta district.
4.5. Extent of Milk Adulteration at Different
Milk Intermediaries
The extent of milk adulteration at dairy shops was
recorded as 3.75% which was relatively higher than that of
Significance
Middle men Processors Dairy Shops P-value LSD (0.05) ±SE
-0.4590 -0.5310 -0.3930
-0.2280 -0.2270 -0.2130
0.000 0.0465±0.0235
-0.324a -0.4234b -0.3161a
0.0147 0.0220 0.0134
middlemen (2.85%), milk collectors (2.20%) processors
(1.90%) and milk producers (0.55%), respectively. However,
the statistical analysis (ANOVA) showed that the extent of
milk adulteration at dairy shops, middlemen, milk collectors
and processors was not significantly (P˃0.05) different from
each other, while it was significantly higher (P˂0.05) than that
of milk producers (Figure-4).These results are comparatively
similar with the results of Barham et al. (2015) they reported
that the proportion of milk adulteration at dairy shops was
calculated as 3.0±181.29% which was relatively higher than
other milk marketing channels, followed by middlemen
(2.85±284.28 %), milk collectors (1.85±180.10%) processors
(1.10±246.32%) and milk producers (0.40±248.68%),
respectively. The rate of adulteration was remarkably high in
market milk samples collected from different milk vendors as
compared to samples collected from dairy farms (Zia, 2007).
LSD (0.05) = 2.66
SE± = 1.34
Figure 4. Extent of adulteration at different milk intermediaries at the
vicinity of Thatta district of Sindh, Pakistan
5. Conclusion
On the basis of findings of present study it was concluded
that, on the basis of freezing point temperature of control
milk, majority of milk samples collected from dairy shops,
middlemen, milk collectors and processors were found to be
adulterated with extraneous water. The water was the most
common adulterant found in majority of market milk samples
collected from vicinity of Thatta district of Sindh, Pakistan.
While other adulterants like detergent, cane sugar, rice flour,
caustic soda, sodium chloride, starch and dalda ghee were
also detected. The extent of extraneous water was found to be
 American Journal of Agricultural Science 2015; 2(3): 91-96
higher in milk samples collected from dairy shops,
middlemen and milk collectors than the processor and milk
producers, respectively. Furthermore, the extent of milk
adulteration was also recorded remarkably higher at dairy
shops, middlemen, milk collectors and processors as
compared to milk producers.
Acknowledgement
The authors are very grateful to Higher Education
Commission (HEC) Islamabad, Pakistan for financial support
for Ph.D degree program through Indigenous 5000 PhD
fellowship scheme.
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