As the name suggests, synthetic milk is not milk, but it is totally different from highly contaminated ingredients in order to increase the amount of milk and make a profit. Generally, it is a mixture of water, ground detergent or soap, sodium hydroxide, vegetable oil, salt and urea.
Milk can be mixed Simplicity and quickness are always tempted by malicious milk distributors to indulge in fraud and to incorporate milk. The desire to appear constantly has led to the development of a new type of mixed milk known as synthetic milk.
Like the production of pure milk, the practice of preparing synthetic milk also begins at the village level. Famous places for the production of synthetic milk include parts of Rajasthan, Haryana and Uttar Pradesh in India. Slowly but steadily, practice spreads to other parts of India.
How is synthetic milk produced?
A vegetable refined oil (any brand) with a Butret Refractometer reading less than 42 is placed in a wide grinding vessel with the appropriate emulsifier and thoroughly mixed so that the whole contents become thick white paste . After this is accomplished, water is slowly added to the paste until the density of the liquid is the same as the density of the milk. Then it is added with urea or sodium sulphate or glucose or maltose, or sometimes one of the commonly available fertilizers is added. These substances are usually dissolved in hot water and then added to a milky solution at first glance.
Refined oil in synthetic milk acts as a fat source if the hot solution of any of the above substances acts as a fat free source (SNF). The ingredients entering the production of synthetic milk are calculated so that the fat and SNF percent are similar to mixed milk. It easily passes through platform tests carried out at the village level dairy cooperatives (such as reading of fat and lactic acid bacteria), but it is very dangerous from the viewpoint of consumer health. The taste is very disgusting.
For details on how to distinguish synthetic milk from normal milk milk (genuine milk), please see synthetic milk
The author is a dairy specialist specializing in dairy technology and microbiology, holds a doctorate in dairy science, detailed information on milk and dairy products is available on her site A Professional Dairy Site
