Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 2864-2871
DOI: https://doi.org/10.20546/ijcmas.2017.608.342


Effect of Intensity of Heating on Qualitative Tests for the Detection of Common Adulterants in Milk
Chaudhari Priyankaben Rameshbhai, Kakade Pooja Vilasrao, Jayswal Dharin, S.I. Patel, A.I. Shaikh* and K.D. Aparnathi
 
*Corresponding author
Abstract:

Qualitative tests for the adulterant detection are advantageous because of it being selective in nature. Because of procedural variations in these tests, the inferences drawn when these tests are used remains doubtful sometimes. One of such sources of variation, intensity of heating in some tests for detection of glucose, sucrose, ammonium sulphate and formalin were evaluated. The optimum period of heating was found to be 3 minutes for Barfoed test for glucose, 5 minutes for Seliwanoff’s test for sucrose, 20 seconds for Phenol test for ammonium sulphate, 1 minute for Leach test using direct heating and 4 minutes for heating on boiling water bath for formalin.


Keywords: Milk, Adulteration, Intensity of heating, Glucose, Sucrose, Ammonium sulphate, Formalin.
Download this article as Download

How to cite this article:

Chaudhari Priyankaben Rameshbhai, Kakade Pooja Vilasrao, Jayswal Dharin, S.I. Patel, A.I. Shaikh and Aparnathi, K.D. 2017. Effect of Intensity of Heating on Qualitative Tests for the Detection of Common Adulterants in MilkInt.J.Curr.Microbiol.App.Sci. 6(8): 2864-2871. doi: https://doi.org/10.20546/ijcmas.2017.608.342