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1. Definition of Synthetic Milk: A fraudulent milk substitute created by mixing harmful chemicals to mimic real milk's appearance and texture. 2. Primary Components: a. Water: Base liquid (50-60%) b. Detergents (e.g., Sodium Lauryl Sulfate): Create froth/lather resembling natural milk c. Vegetable Oil: Mimics milk fat content d. Urea: Increases nitrogen content to fake protein levels 3. Key Differences from Real Milk: 4. Health Hazards: a. Detergents: Cause gastrointestinal disorders b. Urea: Leads to kidney damage c. Oils: May contain trans fats 5. Detection Methods: a. FSSAI-Approved Tests: i. Detergent Test: Forms excessive lather ii. Urea Test: Changes color with DMAB reagent iii. Viscosity Check: Thinner than real milk 6. Regulatory Status: a. Banned under FSS Act, 2006 Section 59 b. Penalty: Up to ₹10 lakh fine and life imprisonment Consumer Alert: • Synthetic milk lacks nutritional value (no real proteins/vitamins) • Always purchase milk from FSSAI-licensed vendors • Check for unusual smell (soapy) or taste (bitter) Scientific Reference: As per ICAR (Indian Council of Agricultural Research) Technical Bulletin No. 2017/4 on milk adulteration. Note: This adulteration is particularly common in North Indian states, with FSSAI reporting 10-15% samples as synthetic in routine checks (2023 data).
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