How to recognize false milk at home and how it is checked in laboratories: 5 of the most important parameters and expert advice

Internet likes advice like: “Pour milk into the pot – if in an hour a sediment, then a false” Or “Place the iodine – if it became blue, then they added starch”.

It seems simple, but, alas, it is not a “magic wand”, but rather a fortune – fortune on the coffee grounds.

Method with iodine It is based on the reaction of the starch: if this is the case, the milk will become blue. The problem is that:

Sediments during defense or heating In addition, he doesn’t mean anything. It can also appear in natural milk, if, for example, the cow was at a certain stage of lactation or the milk was stored a little longer than usual.

Experts warn: These methods are not standardized, not precise and unreliable.

There is another “check” from the common house: freeze the milk and see what is going on. Theoretically, if, after having thawed, it has become launched or in the ice with “flakes”, which means that it is a mediocre quality.

But here too, everything is not so simple.

First, milk is almost 90% water crystals will appear in all cases. Second, the stratification depends on the treatment (whole, pasteurized, ultrapasturized, everyone behaves differently at the following temperatures). And thirdly, it all depends on … your freezer at home. Seriously.

This is where milk is really checked is not “to taste”, but on the molecular level. Modern laboratories can identify everything: vegetable fats and antibiotic and bacteria starch.

Here is what methods are used:

All these methods require equipment, sterile conditions and knowledge. And above all – their results are officially recognized.

When we talk about the quality of milk, it is important to separate two levels:

And only if the indicators of the two levels are normal – the product is considered safe.

Sometimes we open a bottle of milk, try – and sighs with relief: “Well, tasty, that means normal.” Alas, everything is not so simple.

Taste receptors do not recognize antibiotics, toxins, pathogenic bacteria. The milk can be sweet and pleasant in all respects, but at the same time, do not pass the safety test.

The same goes with the expiration date. This is just a benchmark that works in ideal storage conditions. What if the temperature has been disrupted? Or was the packaging slightly damaged? Or was milk itself initially to transformation and not in the best condition? Then the term on the label loses its meaning.

And now – good news. As you have milk in your basket, it goes through a full test: it Testedwhere they study composition, cleanliness and security. These indicators are real quality markers.

What are they looking at in the first place?

Biochemistry:

These data indicate how much he respects standards.

Microbiology:

All these checks are not a formality. If the indicators go beyond authorized standards, the milk is fair does not fall into the official sale.

The taste is pleasant, but it is not he who is responsible for calm. And the path that milk goes is through verification, control and “laboratory hands”.

Checking milk at home is an interesting lesson, but not particularly reliable. Iodine, freezing or sediments can only arch it, but not confirm quality.

If you want to have confidence in the product – Look for the trusted manufacturers, read the composition, look at the certification and remember: real control is not to taste and color, but in terms of safety.