Determination of Adulteration in Milk

Abstract

Milk is well known as a food with a large content of essentials components of a healthy diet. This is the
reason why it is an excellent source of nourishment for everyone from babies to adults. Sadly, adulteration
of milk is a major problem found all over the globe. A nitrogen-rich compound called 'melamine' is mixed in
the milk and other dairy products to dishonestly increase their protein concentration. It is mixed in milk that
has been diluted in order to enhance the protein count. But melamine is harmful when injected into the
human body by consumption or absorption. This is because melamine has a large content of nitrogen.
Therefore when melamine comes into contact with "cyanuric acid" in the human bladder, the chances of
stones being formed in the kidney is higher and it may also lead to acute kidney failure. The present paper
gives the review of some common adulterants used in milk adulteration along with the various methods
used to quantitatively and qualitatively detect the adulterants. It also presents an embedded system which
is able to monitor melamine (mainly used in food adulteration) and other reactant.