What today synthesize milk producers? We can only guess.
The stores on the shelves there are many counterfeiting, forgery milk with addition of water, starch, baking soda, as well as with the presence of vegetable fats, palm oil, pesticides and antibiotics.
To distinguish a fake from the quality of milk in the eye will not work. But having to hand alcohol, vinegar and iodine can be defined. And it only takes a minute.
1. Determine milk TO WATER
Unscrupulous manufacturers add in milk water. To determine the water we need alcohol.
Add one of the two parts alcohol milk. Quality milk should curdle quickly enough and in a minute it will flake.
Poor-quality milk, too, will react with the alcohol, but much later (within 40 minutes).
2. Determine milk starch
In addition to water in the milk and add more starch to give it thickness and to skim milk seemed delicious.
To identify the starch milk is necessary put a drop of iodine. If the milk has a starch, it will turn blue.
3. Determine milk on SODE
To sour milk is not stored for a long time and it is added antibiotics or soda. Soda can instantly detect using ordinary vinegar.
In milk add the vinegar and wait for reaction. If the milk is of poor quality, then it will be much foaming.
Unfortunately, qualitatively determine the milk on the content of vegetable oils and palm oil, check for the presence of antibiotics and pesticides at home will not work. This is possible only within the laboratory.
Do not allow to cash in on their health. Be healthy!
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