For millions in India, milk, paneer, and khoya are not mere food items but the very essence of daily nutrition and festive joy. A recent nationwide crackdown by the Food Safety and Standards Authority of India (FSSAI), however, has revealed a disturbing and widespread practice of adulteration in these dairy staples. The raids uncovered that many products are being contaminated with hazardous substances like detergent powder, urea, starch, synthetic solids, and cheap vegetable fats.
Health Dangers of Consuming Adulterated Dairy
Clinical Nutritionist Deepali Sharma from CK Birla Hospital, Delhi, explains that adulteration is primarily a profit-driven crime with severe health consequences. The immediate risks include stomach ailments and hormonal disruptions, while long-term consumption can lead to serious damage to the kidneys and liver. "Because paneer and khoya are concentrated forms of milk, any health-hazardous ingredient present in the milk becomes all the more concentrated in paneer and khoya," warns Sharma. The health implications, she stresses, far outweigh any financial gain for the adulterators.
Common Adulterants and Simple Home Detection Tests
To combat this menace, consumers must know what adulterants to look for and how to identify them. Milk is often diluted with water or mixed with detergent to mimic froth. Urea is added to falsely elevate protein readings, while starch and glucose are used as thickening agents. In paneer and khoya, manufacturers frequently add starch, vegetable fats, or even chalk powder to increase weight and improve appearance.
Easy Home Tests for Milk Purity
You can quickly check the quality of milk with these kitchen-friendly methods:
Water Test: Place a drop of milk on a smooth, slanted surface. Pure milk will flow slowly, leaving a white mark. Adulterated or diluted milk will drip rapidly without a trace.
Boiling Test: Watch the milk as it boils. Authentic milk will form a thick layer of cream (malai). A lack of cream indicates possible adulteration.
Detergent Test: Vigorously shake a small amount of milk in a transparent bottle. If it produces a dense, lasting lather, it may contain detergent.
Starch Test: Add a few drops of iodine tincture to a sample of cooled, boiled milk. If the colour changes to blue, it confirms the presence of added starch.
How to Identify Authentic Paneer
Fake paneer can be tricky to spot, but these techniques can help:
Hot Water Test: Soak a piece of paneer in hot water for 5-10 minutes. Genuine paneer will retain its density. If the water turns cloudy or you see oil separating on the surface, it likely contains artificial fats.
Texture and Smell Test: Real paneer has a soft, slightly crumbly texture and a fresh, milky aroma. If it feels rubbery or bounces back, it probably contains non-dairy fillers.
Iodine Test for Paneer: Mash a small piece of paneer and add iodine solution. A blue hue signals the addition of starch.
Checking Khoya Quality at Home
Khoya, a festival favourite, is often bulked up with starch or inferior fats.
Palm Rub Test: Take a tiny piece of khoya and rub it between your palms. Pure khoya will soften and become oily from body heat, emitting a sweet, milky smell. A waxy or greasy feel points to additives.
Burn Test: Heat a small portion. Pure khoya will melt evenly. If it releases excessive oil, it has been mixed with other ingredients.
Protecting Yourself and the Bigger Picture
The most effective safeguard is to buy from reputable, FSSAI-licensed brands. Be wary of products that seem unusually cheap or perfect. Especially during high-demand festival seasons, prioritize consuming fresh dairy from trusted sources.
The FSSAI's crackdown underscores the critical need for collective vigilance on food safety. While stricter enforcement is essential, informed consumers performing simple checks at home form the first line of defence. This dual approach can significantly reduce the risks of adulteration, ensuring the well-being of families and upholding food integrity across the nation.
