Boil milk on low heat for 2-3 hours until it thickens into khoya.
Adulterated milk results in solid, gritty residue; oily residue indicates quality.
Synthetic milk is made by blending chemicals and substances like soap
into natural milk. Detect it by its unpleasant taste, soapy texture, and yellowish color when
heated.
While water in milk isn't harmful but can impact your budget. Test
purity by placing a drop on a surface; if it leaves a trail, it's impure.
To detect starch in milk, add two tablespoons of iodine to 5 ml of milk.
If impure, the mixture turns blue, otherwise it remains unchanged.
Formalin, a transparent preservative, is used to adulterate milk for
prolonged shelf life. Detect its presence by adding sulphuric acid to milk; a blue ring
indicates adulteration.
A common milk adulterant, urea, is difficult to detect due to its
tasteless nature. Test by mixing milk with soybean or arhar powder; litmus paper turning blue
indicates urea.