DETECTION OF PRESERVATIVES IN MILK

Milk is highly perishable product since it provides an ideal growth medium for the micro-organisms. Therefore, there is a tendency to use chemical preservatives to prevent microbial proliferation and spoilage of milk.The use of hydrogen peroxide, formaldehyde, neutralizers, boric acid, benzoic acid and salicylic acid is most commonly reported. Numbers of qualitative tests are reported, buttheir comparative appraisal is not available. Similarly, for particular qualitative test several variations are observed. Information on possible interference of common adulterants in detection of preservatives in milk is scanty.Therefore, need was felt to make study for comparative appraisal of different qualitative tests used for detection of preservative in milk. To evaluate the effect of different variables of the procedure on performance of the test and to check the interference of commonly used adulterants on performance of qualitative test used for detection of preservatives in milk.