Additives in sachet milk make byproducts gooey
“Synthetic milk can’t be consumed directly” senior scientists from National Institute of Nutrition said
By : DC Correspondent
Update: 2015-05-11 00:39 GMT
Hyderabad: Adulterants like urea, starch and detergent are being added to milk to increase the viscosity, but milk products like curd and cheese are turning sticky and extra viscous.
These adulterants not only reduce the nutritive value of milk but also cause health hazards, mostly linked to the digestive system. A recent study on milk adulteration in the city showed a high proportion of milk samples using such adulterants. Food toxicology scientists say that while pure synthetic milk manufactured with such adulterants is never directly sold, there is a high possibility of milk outlets diluting normal milk with synthetic milk to increase output.
A study, restricted to Hyderabad, by Mr Hemanth Singuluri and Mr Sukumaran MK of Bhavan’s Vivekananda College, found that “the extent of adulteration with neutralisers, sodium chloride and urea were 26 per cent, 82 per cent and 60 per cent respectively. These chemicals are used as cheap preservatives which increase the shelf life of fresh milk.”
“Synthetic milk can’t be consumed directly. It is very bad and you can easily find out. But synthetic milk can be added to normal milk and diluted. That has a lot of health hazards,” senior scientists from National Institute of Nutrition said.