Re: test for adulteration in milk and curd

[latha purushotham]

I tried to copy this from one of the members from natural
lifestylemanthena @ yahoo groups.com.I made some mistakes. Pl. forgive
me.Presently,I am in Bangalore ,born and brought up in andhra pradesh.
latha

On 8/20/12, latha purushotham <latha.pur...@gmail.com> wrote:
>>>>> 1. See the taste of curd it forms.
>>>>> 2. See the taste of the left over material when the milk is boiled too
>>>>> much.
>>>>> 3. After boiling, you store the milk in fridge. If you do it within 2
>>>>> hours, it will not spoil. However, if you find that even after keeping
>>>>> it for 3 or 4 minutes, it is spoiled then the milk is adulterated. The
>>>>> best way is never purchase milk from the shop you have never heard of.
>>>>> Buy those packets, which have all information written over it.
>>>>>
>>>>> * It is not practical to check for adulteration of milk at home. The
>>>>> standards for milk are among the toughest of all foods. In addition,
>>>>> the best way to detect adulteration of milk is by taste. While certain
>>>>> off flavors are common in milk, and harmless, you should be able to
>>>>> detect by taste if milk is watered down or otherwise adulterated. If it
>>>>> tastes like wholesome, unadulterated milk, it probably is.
>>>>> * Of course, it has been changed or adulterated as you call it. it is
>>>>> pasteurized, homogenized and has added vitamin D. Didn't come out of a
>>>>> cow that way. Bloom, the material left after boiling too much is milk
>>>>> proteins. All milk heated too much will develop a curdled appearance.
>>>>> It is the protein in the milk and why cheese, which is heated too much
>>>>> gets a gritty texture and become almost indigestible.
>>>>>
>>>>> * This phenomenon has nothing to do with quality of milk or
>>>>> contamination or chemicals added. I was raised on raw milk on a farm
>>>>> where there was no chemical fertilizer used, no pesticides and hand
>>>>> milked, cooled properly, etc. I was taught from a child NOT to boil
>>>>> milk, only to heat gently as over boiling would ruin what ever I was
>>>>> making with it.
>>>>> * I do not trust milk at all. I was born in Qld, Australia and with the
>>>>> 50-year rule for public release of government documents, it turned out
>>>>> that my mother was drinking radioactive milk! In addition, I am
>>>>> hard-pressed to think of one of her friends (and her included) that has
>>>>> not had cancer.... Unless you buy a cow and milk it yourself I
>>>>> personally would not trust anything in the supermarket... dairy farms
>>>>> are geared towards production. I do let my kids drink milk... but
>>>>> nowhere near as much as other kids. There are plenty of other sources
>>>>> of calcium. I do not consider it a daily "must have" and essentially
>>>>> try to buy milk that comes from local dairies so that I can at least
>>>>> visualize the landscape the cows are living in.
>>>>> * Use Lactometer ------ this is a density comparator and tells how much
>>>>> the adulteration is.
>>>>> * Drink raw milk. It is much safer and better for you than the
>>>>> commercial milk on the market.
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