Through an order dated 21 March 2018, the FSSAI has revised the procedure for detection of sodium chloride in milk. FSSAI has taken this step as it had received numerous representations from stakeholders, pointing to the fact that Test No22.214.171.124 in the FSSAI Manual of Methods of Analysis of Foods – Milk and Milk Products, is not appropriate for detection of sodium chloride in milk. Therefore there was a need to review this method of analysis.
The matter was taken up in the Scientific Panel on Methods of Sampling and Analysis where it was decided to replace the procedure in the Method for Detection of sodium chloride in milk as mentioned in 126.96.36.199 in the FSSAI Manual of Methods of Analysis of Foods – Milk and Milk Products. The new procedure to be adopted is as follows
Take 5.0 ml of milk sample and add 2.0 ml of 0.1 N silver nitrate solutions. Mix the content thoroughly and add 0.5 of 10% potassium chromate solution and observe the color. The appearance of chocolate brown precipitate indicates the absence of dissolved chloride in the milk. The appearance of yellow color indicates the presence of dissolved chloride. The limit of detection of a method is 0.02%
The food testing laboratories are allowed to use the above-mentioned procedure for detection of sodium chloride in milk.
About Sodium Chloride in Milk
Added sodium chloride in milk is practiced with the aim of increasing the density of milk as well as the ash content in milk which has been adulterated with water. This analysis also allows food labs to quantify the concentration of salt in products such as cheese and other milk products.