Nobody is unaware of the importance of milk in our lives. It is a food full of energy and nutrition, which cannot be denied. It has a special composition when produced from the body of the animals that differ from species to species. The natural peculiar composition of the nutrients in milk makes it really suitable, harmless, tasty, healthy, undeniable part of food in our daily lives.
Milk has water, proteins, calcium, potassium and many other microminerals. It is a good source of carbohydrates, fats, iron and what not to mention. When certain chemicals or other unnatural ingredients or contents are added to raw milk, they affect its efficacy, nutrition, taste, quality and natural energy and health-producing ability.
Once the composition of milk is changed by any means its quality is badly affected; that is called adulteration. How certain nutrients are affected in milk by adding some commonly used adulteration ingredients, are to be discussed here.
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First of all the preservatives:-
the commonly used is formalin or formaldehyde. It binds the milk proteins and hinders them functioning properly in the natural biological way. It decreases the fat percentage and harms the kidneys and liver tissues. Borax–a food additive, once, way back in history.
It is a clothe softener but used to think as food digestibility enhancer but definitely, harmful poison to eat. In other words, they don’t kill you but do not leave you to look like the same as you were before. Now it is banned to be added even in little amounts to the milk or any edible items.
Surfs or soaps disturb the edible quality of milk and directly affect the consumer taste, body physiology and organs health. Lethal chemicals present in the surfs or soaps that may include bleaches and acids are highly harmful when exposed to tissues.
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Different foods given to producer animals affect the quality of milk, like certain raw vegetables, they definitely disturb the natural aroma and taste of the milk. In particular seasons the milk-men offer such vegetables like turnips (according to them only), for example, that make it quite unsuitable for a general user of milk.
Carrots are not harmful, yet if animals eat them, milk produced is with the carotene odor and color of carotene contents that can be easily felt by sensitive consumers. Any medicines or injections for any purpose (deworming, fever, wounds, cough, diarrhea, weaknesses, etc) may also appear as residue in the milk produced during the diseased condition. Yet the residual effect subsides after some period and the animals may commence producing normal milk after that.
The unnatural ways of milk lactation i.e. chemicals and injections:-
They affect the different physiological activities of the consumers at all age levels. There has been the use of oxytocin injection to let down the milk. It is a hormone mainly affecting the physical maturation of the humans.
Since this injection is used just prior to the milking, so it comes in the milk (residues). This may not appear affecting the edible quality of the milk but when goes inside the body, may cause a problem, but a recent study reveals that there is no adverse effect of oxytocin on the health of common people consuming milk.
Quality of water and foods:-
Of course, the quality of water, given to animals and the types of foods given to them affect the milk quality. Moreover, finally, the amount of water added to the milk definitely affects its quality. Water affects not only the taste of the milk but it hinders with the fat percentage which is cost effective and quality marker.
Water used for adulteration:-
Talking about the quality of water used for adulteration is obviously not healthy and clean. It adversely plays with the consumer’s health and daily output in routines. That is really havoc play with the national health standards.
The above discussion is only to give awareness about the changes produced in milk through these chemicals and sources. There are many tests and procedures available to check the milk adulteration. Samples can be taken to specific laboratories that evaluate the contents of the foods, as well as milk, whenever the need is felt.