Rapid Method for the Detection of Fake Protein Addition in Milk

The purpose and aim of this research work is rapid detection of fake protein or added protein in milk, In 3rd world, especially in Pakistan , where total protein criteria for milk acceptance norm exists at Processor end, chemicals containing NH2 or N are added in fresh milk to top up the total protein by middle man to mask the adulteration .When milk is coagulated the casein protein form the coagulant while all other proteins including the Whey protein and chemicals they get separate in the form of filtrate. Naturally, whey proteins (Globulin & Albumin) have a specific ratio to casein protein. Whey proteins are 20% of the total protein .To detects the presence or absence of any fake chemical that produces its impact on milk protein, a rapid and easy method has been established by simple filtration and titration method. To set this method as standard and make it as a benchmark, different commercial milk samples of reliable selected sources were chosen (including Farm Milk samples, Prema, Gourmet milk AA milk, Nestle Milk) and did the comparative study of total and whey protein against the adulterated samples.