Detection of starch adulteration in milk // скачать в хорошем качестве

Detection of starch adulteration in milk //

Hello guys How to test starch in milk :- First method :- Detection of starch in milk and milk products ( khoya, chenna, paneer ) Testing Method :- Step1:- Boil 2-3 ml of sample with 5ml of water. Step2:- Cool and add 2- 3 drops of tincture of iodine. Step3:- Formation of blue colour I dicates the presence of starch. ( in the case of milk, addition of water and boiling is not required ) Second testing Method :- Q:- Why do we do starch test in milk ? Ans :- A starch iodine test can detect the starch present in milk. Take a test tube of 3ml sample of milk. Boiled and cooled at room temperature then add a drop of 1 percent iodine solution. Notably, the appearance of blue colour indicates the presence of starch which disappears on boiling and reappears on cooling. Third Short Method:- Add a few drops of tincture of iodine or iodine solution. Formation of blue colour indicates the presence of starch. Fourth testing Method :- Q:- How to test starch in paneer ? Ans:- Starch like mashed potatoes in khoya and khoya products, chenna and paneer: Boil a small quantity of sample food product in water. When the heated mixture becomes cool, add a few drops of iodine solution. If the colour of the mixture turns blue it means there is starch in the food product. Some question about Adulteration:- 🔥🔥🔥🔥 1:- What happens if starch is added with milk ? Ans:- Addition of carbohydrate to milk increases its solid content. There by reducing the amount of fat present in the milk. Starch is one such component that is added to adulterate milk. 2:- which reagent is used for detection of starch in milk ? Ans: - Iodine solution or Tincture of iodine Milk and Milk Products. Add a few drops of tincture of Iodine or Iodine solution. Formation of blue colour indicates the presence of starch. 3:- Which starch is known as milk sugar ? Ans:- Lactose is the major disaccharide found in milk, and is catabolized into glucose and galactose by the enzyme lactase. Lactose is an important energy source and sometimes it is referred to simply as milk sugar, as it is present in high percentages in dairy products. 4:- Does milk and starch show tyndall effect ? Ans:- Milk and starch solution are colloids. Thus, they will show Tyndall effect. 5:- What is gelatinization of starch in milk ? Ans:- The starch released into the liquid causes it to thicken. Gelatinisation is complete when the liquid reaches around 96C. As the mixture cools it thickens even more, setting and firming. It turns into a gel at about 38°C. 6:- What is the phone of milk ? Ans:- Cows milk Milk — pasteurized, canned, or dry — is an acid-forming food. Its pH level is below neutral at about 6.7 to 6.9. 7:- What does Hcl do to milk ? Ans:- When hydrochloric acid HCl) added to milk, the pH drops below milk's normal pH in which the stability of casein molecules will be most affected ( beyond the buffering level ). 8:- Why does starch is adulteration in milk ? Ans:- Starch is adulterated in milk to increase the solid content. Benzoic acid and Salicylic acid are added to milk to increase the shelf life of milk. To make the milk thick soap is added to milk which leads to severe health issues related to stomach and kidneys. Consumption of starch may cause diarrhea in the human body. 9:- Which adulterant used in milk ? Ans:- Some of the major adulterants in milk having serious adverse health effect are urea, formalin, detergents, ammonium sulphate, boric acid, caustic soda, benzoic acid, salicylic acid, hydrogen peroxide, sugars and melamine. 10:- What is starch ? And give examples also. Ans:- Starch as carbohydrate – Our main source of carbohydrates is starchy foods, which play an important role in a healthy diet. Potatoes, bread, rice, pasta, and cereals are examples of starchy foods. Starch as polysaccharide – Polysaccharides are a form of biological polymer that is widely used. ................ Thanks for watching...................