Analysis of Commercial Curd Samples for the Nutrients and Adulterants

Abstract

Curd, an essential part of our diet, provides us with vital nutrients for the healthy growth of the body. These nutrients include protein, lactic acid, fat, pantothenic acid, mineral electrolytes – calcium, phosphorous, and vitamins. Milk, the precursor for the curd, also has similar nutrients that are either transformed or passed on as such in the curd. Recently, there have been reports of adding adulterants in milk to match its physical and chemical properties after suppliers dilute it with water. These contaminants pass on from milk into curd, besides additional added for preservation and appearance. This work analyses commercial curd samples for their nutritional content, besides analyzing seven for the adulterants. The sample contained protein (4.14%), lactose (4.92%), lactic acid (<over 0.20%), fat (3.66%), calcium (0.12%), magnesium (0.014%), and sodium (0.06%). However, to our knowledge, these values are not comparable due to a lack of formal reference standard for the curd. Adulterants like starch, formalin, sodium bicarbonate, added sugar, vanaspati oil and bloating paper were investigated in seven commercial samples. Two samples were found laced with blotting paper, while six contained formalin. The formalin was also quantitively analyzed. The work concludes by suggesting a need to develop convenient methods to detect contaminants accessible to consumers and the development of a reference standard for the curd