Whether the milk and yogurt on market shelves are truly natural is one of the biggest concerns.
Experts state that adulteration in milk is detected by laboratory tests, but they also say that imitation or counterfeiting in milk and dairy products can be understood by performing simple physical tests such as taste, density, and color.
Pointing out the important considerations when consuming milk and yogurt, Dr. Lecturer Öznur Eyilcim said, “It is essential to choose trusted brands. The brand, label information, and certification of the milk purchased are very important. It is also important whether milk and yogurt are pasteurized. Unpasteurized milk can pose health risks.”
Dr. Lecturer Öznur Eyilcim from Üsküdar University Vocational School of Health Services, Food Technology Department, explained the adulteration in milk and dairy products and practical ways to identify them.
How to tell if water is added to milk?
Dr. Lecturer Öznur Eyilcim stated that adding water to milk to increase its quantity and reduce costs not only lowers the nutritional quality of the milk but can also pose significant health problems. She said, “Adulteration in milk is detected through laboratory tests. However, imitation or counterfeiting in milk and dairy products can also be understood by performing simple physical tests such as taste, density, and color. Natural milk should be porcelain white, matte, and clean. The color of milk adulterated with water for fraudulent purposes is slightly bluish. The purity of milk can be determined by a density test. The density of pure milk is higher than that of water. Therefore, it has a thick consistency. Whether water has been added to milk can be understood by observing its spread and traces when poured onto a surface. While water-added milk flows faster; pure milk flows slowly, leaving a trace. Furthermore, due to the higher density of pure milk, if you drop pure milk into water, it sinks to the bottom, whereas if water-added milk is dropped, it immediately mixes with the water in the glass, causing it to become cloudy.”
If no cream forms, water may have been added
Emphasizing that one of the most effective ways to tell if water has been added to milk is to test it by boiling, Dr. Lecturer Öznur Eyilcim said, “When pure milk is boiled, it forms a thick layer of cream on the surface. However, in water-added milk, this results in either little cream formation or no cream formation at all. Pure milk has its own distinct taste. If a watery taste is felt rather than a rich taste when milk is consumed, it means water has been added to the milk. Whether water has been added can also be understood based on the milk’s characteristic taste.”
Acidic reaction in milk also reveals presence of water
Stating that acid determination in milk is also one of the most important analyses, Dr. Lecturer Öznur Eyilcim continued:
“Freshly milked fresh milk initially shows a normal healthy acidic reaction, which is called initial acidity or natural acidity. However, milk cannot maintain this acidic property for a long time. Different microorganisms contaminate the milk due to milking and storage conditions. The effect of these microorganisms causes the acidic level of the milk to rise. Although acidity testing can be done under laboratory conditions, milk acidity can also be physically understood with a simple home test. If baking soda is added to milk, the effervescence is due to its natural acid balance. However, if water is added, effervescence may not occur due to dilution and disturbance of the acid balance. In this case, there is a possibility that water or other neutralizing substances have been added to the milk.”
What to consider when buying milk and yogurt sold in the market?
Pointing out the important considerations when consuming milk and yogurt, Dr. Lecturer Öznur Eyilcim noted the following:
“-Firstly, reliability is very important. It is essential to choose trusted brands. The brand, label information, and certification of the milk purchased are very important.
-The expiration date should be checked to ensure the product is fresh.
-It is important that the milk or yogurt does not contain undesirable substances such as additives, preservatives, or artificial sweeteners. If organic products are sought, certified organic products can be preferred. This indicates that the product has been produced according to specific standards.
-It is also important whether milk and yogurt are pasteurized. Unpasteurized milk can pose health risks.
Pay attention to the integrity of the packaging!
-Furthermore, undamaged and sealed packaging is an indication that the product is fresh and stored under hygienic conditions.
-Well-known and trusted brands can generally demonstrate quality. A safer choice can be made by researching unknown brands.
-The fat content, protein content, and other nutritional values of the milk and yogurt must be checked.
-It is very important that dairy products such as milk and yogurt are transported and stored in a cold chain. When purchasing, one must ensure that the product has been kept cold.
-Although price is not a criterion for quality, very low prices can also indicate that the product has been adulterated and may have been processed under unsuitable conditions.”
Are organic and local products safer?
Dr. Lecturer Öznur Eyilcim stated that purchasing from organic or local businesses can generally reduce the risks of imitation or counterfeiting, but it does not mean they are completely safe. She concluded, “No matter how often they are inspected, carefully examining the origin, producer, and processing methods of products is crucial to prevent imitation and counterfeiting. In addition, since local producers sometimes work on a smaller scale, inspection processes and regulations may differ compared to large-scale producers. Reliability depends on the quality standards followed by the place of supply, production conditions, and transparency, in addition to the product’s origin, certifications, and production processes. Therefore, when purchasing organic or local products, factors such as the presence of reliable certificates and labels, the reputation of producers, and the reliability of sales locations must also be taken into account.”