Synthetic milk is an artificially manufactured substance that has the appearance of natural milk but does not possess milk's nutritional components and taste. Synthetic milk is produced by chemically combining different low-grade substances. The common practice is to mix synthetic milk with natural milk. Such mixed milk is usually referred to as adulterated milk. Synthetic milk can also be added to other milk-based products.
Origin
According to an article on the website Kashmir Observer, synthetic milk was originally formulated by milkmen in a town called Kurukshetra (Haryana state) 15 years ago. The invention quickly spread to other towns, namely Rajasthan, Himachal Pradesh and Uttar Pradesh. The report of synthetic milk sneaking into various Indian markets has been very steady. According to the Delhi Health Department, there are about 100,000 liters of synthetic milk and 30 tons of thickened milk, called "khoya," being produced daily in the city alone.
Process
The study titled "Determining the Adulteration of Natural Milk with Synthetic Milk" (2005) by Anwar Sadat, Pervez Mustajab and Iqbal A. Khan, gave a thorough description on why natural milk imitation was possible. According to this study, the ingredients used in making synthetic milk are carefully chosen and mixed so it will appear like natural milk. The fat in natural milk is replaced by vegetable oil, while the nitrogen is replaced by urea. The detergents added to the synthetic milk give it a frothy appearance.
Problem
The production of synthetic milk products proliferates to cut costs and increase profits. There are proper tests that milk and dairy processing plants can use to detect synthetic milk. These tests involve determining fat and solid sediments through chemical and physical tests, filtering milk, and noting the residue, bacterial count and freezing point. However, most of these tests require bringing milk samples to the laboratory. This takes time and financial resources. Stopping the production of synthetic milk requires a combined effort from processing companies, authorities and the public. The Indian Dietetic Association has requested the assistance of experts to discuss the wide spread adulteration of milk.
Comparison
An article on the website dairyforall.com gave a detailed comparison of genuine and synthetic milk. Genuine milk's natural color is white, and this does not alter even after storage or heating. However, synthetic milk turns yellow after storing it for some time and or by boiling it. When you rub the synthetic milk with your palms, foam will form. Although synthetic milk's solid and fat components are similar to that of genuine milk, its pH level is higher, at 10 to 11. This is because it contains alkaline, which is an acidic substance.
Effects
The Indian Council of Medical Research reported that the synthetic milk`s components can have harmful effects to human health. The detergent in this product can cause food poisoning and other gastrointestinal complications. Its high alkaline level can also damage body tissue and destroy proteins. Other synthetic components can cause impairments, heart problems, cancer or even death. The website, Kashmir Observer reported six children died and 60 got sick in a state school in Eastern India after drinking adulterated milk in November 2009.
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