Department Events
No Upcoming Events
Milk Adulteration Testing Camp on 26.10.2021
Milk Adulteration Testing Camp was organized by the Department of Biotechnology in collaboration with RCJG on 26th and 27th Oct, 2021 in the campus of IIS (deemed to be University), Jaipur. Milk is the most common source of nutrition which is consumed on daily basis in every household. Adulterants if any, present in the milk can cause considerable damage to liver and kidney. As to accomplish the demand of increasing population, synthetic milk is produced and many adulterants are being added in the milk to increase the amount and enhance the texture but these chemicals harms human body.
Students and faculty members were requested to bring milk raw (unboiled) milk samples (300 ml) consumed daily by them. A total of about 21 milk samples were tested which belonged to both pasteurized milk of regularly used brands like Amul, Lotus, Mother dairy, Gorus, Saras e.tc as well as milk sold by local vendors of different areas. Milk collecting booth was setup in front of D-block at 10:00 am for sample collection where students have also displayed posters on Milk adulterant to make people aware about the adulteration- its cause and harmful effects, and to give them a insight of its pernicious and baneful effect. The activity was initially for one day but by looking at the enthusiasm and partaking of teachers and students the activity was extended for one more day i.e., 27th Oct, 2021. All Samples were processed using suitable methods by a well trained team of MSc Microbiology students Sem III (Anjali Kesarwani, Athira Vinod, Renu Kumawat, Manvi Manboodri, Jyoti Singh.) The test were done for - Urea, Water, Starch, Acid, Soap/Detergent, Table Sugar which are a common adulterant of dairy industries.
The results showed that the quality of Non-dairy milk was better than dairy milk because dairy milk contained different acid like benzoic acid and salicylic acid which are used as a preservative and may cause various health issues sooner or later. It also contains table sugar that increase the density which deviate the reading of lactometer.
This activity created interest of students in simple laboratory exercises and made them learn about the different tests which can be easily conducted in the laboratory for determining the quality of milk samples.
Faculty members and student enthusiastically participated and bought the milk samples purchased from dairy or from local vendors. An awareness was generated when the reports of milk quality testing was handed to them. Some of them decided to use the milk brands which were of better quality.
