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Watch out easy steps to check water adulteration in milk by using Lactometer ( Hydrometer ) in house. (Voice : Hindi ) Milk is a common drink of our daily diet. But mostly time, it may have Urea, Formalin, Vanaspati, Starch and water as impurity. Packed milk from brands as well as milk purchased from milk-vendors can be adulterated so it is always better to check for them before consuming. Water turns out t o be the most common adulterant in milk. It reduces the nutritional value of milk. If contaminated, water poses a health risk to consumers.  How to check water adulteration in Milk by using lactometer : A lactometer measures the density of milk. It tells the user how much water is in the milk that is being sampled. This is an instrument used to determine the richness of milk. Lactometer : Measure the amount of water in the milk. A Lactometer is used to find out the amount of water in the milk. It works on the principle of specific gravity of milk . It consists of a Test-Tube...

The results of survey on milk by the Food Safety and Standards Authority of India (FSSAI) reveal that most Indians are consuming detergents and other contaminants through milk.  70 per cent milk samples collected across the country by food safety authority did not conform to standards. Due to lack of hygiene and sanitation in milk handling and packaging, detergents (used during cleaning operations) are not washed properly and find their way into the milk.  Other contaminants like urea, starch, glucose, formalin along with detergent are used as adulterants. These adulterants are used to increase the thickness and viscosity of the milk as well as to preserve it for a longer period.  The consumption of milk with detergents is hazardous to health. About eight per cent samples were found to have detergents. The most common reason for milk adulteration is the difference between demand and supply of milk. In order to meet the demand, the suppliers usually adulterate the milk and...

Source of Vitamin B12 Cyanocobalamin is a plant-based source of B12, which is added to soymilk, vegan vitamins and found naturally in spirulina.  Cow Milk provides the B12 nutritional requirements of human body.  Some bodies are better at retaining B12 than others. The individual body has varying ability to absorb Vitamin B 12. Absorption of vitamin B12 adversely affected by these conditions : Lack of intrinsic factor, a glycoprotein secreted by the stomach. This condition is present in pernicious anemia. Poorly functioning terminal ileum (this refers to receptors in the small intestine). Part of the stomach surgically removed. Inadequate digestive enzymes and gastric acid. Impaired liver and/or pancreatic function: Liver stores B12, and secretes it in bile. The pancreas is part of the end stage of absorption. Old Age : Absorption of Vitamin B12 tends to decrease as you age. B12 is a factor in conditions normally associated with aging, which respond to supplements. B-vitamin...

Watch out brief demonstration of Urea Kit for On-Site Testing of adulterated milk by Dr Gulshan Narang (D.I.O, Veterinary Public Health and Epidemiology, LLR UVAS) carried out at Toxicological D. I. Lab of Veterinary Public Health and Epidemiology Department of LLR UVAS Hisar. To get more profits, some milkman prepared synthetic milk which is very cheap and sold at the rate of natural milk. Synthetic milk consists of vegetable fat, detergent powder and urea mixed in water containing salt. This milk is similar to natural milk in colour, fat content, smell, taste and specific gravity. Around 1.0 percent urea is added to make up normal protein levels of the synthetic milk. Consumption of synthetic milk or its product like urea can damages liver, heart and kidneys and also causes swelling of limbs and impaired vision. There was a need for rapid tests for the detection of urea in the milk to prevent the adverse health hazards to common man. Dr Gulshan Narang and Dr R. S. Khokhar of the V...

Watch out brief demonstration of Urea Kit for On-Site Testing of adulterated milk by Dr Gulshan Narang (D.I.O, Veterinary Public Health and Epidemiology, LLR UVAS) carried out at Toxicological D. I. Lab of Veterinary Public Health and Epidemiology Department of LLR UVAS Hisar. To get more profits, some milkman prepared synthetic milk which is very cheap and sold at the rate of natural milk. Synthetic milk consists of vegetable fat, detergent powder and urea mixed in water containing salt. This milk is similar to natural milk in colour, fat content, smell, taste and specific gravity. Around 1.0 percent urea is added to make up normal protein levels of the synthetic milk. Consumption of synthetic milk or its product like urea can damages liver, heart and kidneys and also causes swelling of limbs and impaired vision. There was a need for rapid tests for the detection of urea in the milk to prevent the adverse health hazards to common man. Dr Gulshan Narang and Dr R. S. Khokhar of the V...

Introduction             Barley is one of the world’s oldest domesticated crops and competes with wheat for the honor of being the first wild plant form through under cultivation. Barley ( Hordeum vulgare ) is the world’s fourth most important cereal after wheat, rice and maize.             Barley is one excellent source of B-complex vitamins and minerals. Like other cereals, barley is also considered nutritionally poor due to low content of essential amino acids like lysine and threonine. However, breeders have discovered high lysine barley genotypes, which indicate the scope of nutritional improvement in this crop.             Barley genotypes have been classified as hull less and hulled ones. Barley and oats are unique among cereals, containing relatively high concentration of the mixed linked (1-3), (1-4), b -D glucans (...

Antimicrobials will undoubtedly continue to be needed to provide the food supply that will be demanded in the future. The global economy in which we live will result will be demanded in the future. The global economy in which we live will result in foods being transported throughout the world. If foods are arriving in the condition expected, preservatives will be needed. Many chemical compound, either present naturally or formed during processing or legally added as ingredients, are capable of killing microorganisms or controlling their growth in foods. They are designated as antimicrobial inhibitors. A preservative is defined as any substance, which is capable of inhibiting, retarding, or arresting the growth of microorganism, of any deterioration of food due to microorganism or of masking the evidence of any such deterioration. Antimicrobial compound add to products during manufacturing process to reduce bacterial or fungal growth.  According to PFA Act, (1951)    ...