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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:8, August, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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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.

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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
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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