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 Draft Sri Lanka Standard
SPECIFICATION FOR RAW MILK

DSLS:

Gr.

Copyright Reserved
SRI LANKA STANDARDS INSTITUTION
17, Victoria Place,
Elvitigala Mawatha,
Colombo 8,
Sri Lanka.
 DSLS :

Draft Sri Lanka Standard

SPECIFICATION FOR RAW MILK

FOREWORD

This Sri Lanka Standard was approved by the Sectoral Committee on Agriculture and was
authorized for adoption and publication as a Sri Lanka Standard by the Council of the Sri
Lanka Standards Institution on…….

Milk is a nutritious food produced by milking animals for the nourishment of the newly born.
Dairy animals often produced milk in excess of the nutritional requirement of their young.
Surplus milk is therefore extensively used for human nutrition in variety of forms. Milk is
used as raw material in processing various food products. Thus, of necessity raw milk must
meet the required safety and quality requirements before it is processed into subsequent dairy
products. Once raw milk is defective, it cannot be improved during processing, and defects
often become more pronounced. This Standard is therefore being prepared to ensure safety
and quality of raw milk produced and/or traded in the country.

Earlier the requirements of this Standard were covered by SLS 181 “Specification for raw
and processed liquid milk” which was first published in 1972 and revised in 1983. While
reviewing this Standard, the committee decided to separate and update this Standard, as the
basic requirements are different for raw milk and processed liquid milk.

This Standard is subjected to the provisions under the Food Act No. 26 of 1980, the Animal
Diseases Act No. 59 of 1992 and the regulations and amendments framed thereunder, and any
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other regulatory and statutory requirements wherever applicable.

Guidelines for the determination of compliance of a lot to the requirements of this Standard
based on statistical sampling and inspection are given in Appendix A.

All values given in this Standard are in SI units.

For the purpose of deciding whether a particular requirement of this Standard is complied
with, the final value, observed or calculated, expressing the results of a test shall be rounded
off in accordance with SLS 102. The number of significant figures to be retained in the
rounded off value shall be the same as that of the specified value in this Standard.

In the preparation of this Standard, the valuable assistance derived from the following
publications is gratefully acknowledged:
EU 605/2010 Animal and public health and veterinary certification conditions for the
introduction into the European Union of raw milk, dairy products, colostrum
and colostrumbased products intended for human consumption
CAC/RCP 57 Code of hygienic practice for milk and milk products
GB 19301 Raw Milk
KS EAS 67 Raw cow milk — Specification

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 DSLS :

1 SCOPE

1.1 This Standard specifies the requirements and methods of sampling and tests for raw
milk.

1.2 This Standard applies for raw milk obtained from milking of cow, buffalo and goat.

1.3 This Standard does not applicable for raw milk for direct human consumption.

2 REFERENCES

ISO 5764 Milk - Determination of freezing point -

Thermistor cryoscope method (Reference method)
ISO 13366 Milk - Enumeration of somatic cells -
Part 1: Microscopic method (Reference method)
ISO 14501 Milk and milk powder - Determination of aflatoxin M1 content -
Clean-up by immunoaffinity chromatography and determination by
high-performance liquid chromatography
ISO 14674 Milk and milk powder - Determination of aflatoxin M1 content -
Clean-up by immunoaffinity chromatography and determination by
thin-layer chromatography
ISO 26844 Milk and milk products - Determination of antimicrobial residues –
Tube diffusion test
SLS 102 Rules for rounding off numerical values
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SLS 428 Random sampling methods

SLS 516 Methods of test for microbiology of food and animal feeding stuffs
Part 1/ Section 1: Horizontal method for the enumeration of
microorganisms - Colony count at 30°C by the pour plate technique
Part 3/ Section 2: Horizontal method for the detection and
enumeration of coliforms – Colony count technique
SLS 735 Methods of test for milk and milk products
Part 1/ Section 10: Milk – Determination of fat content - Acido –
butyrometric method
Part 7/ Section 4: Determination of protein - Milk - Determination
of protein and non-protein-nitrogen content and true protein content
calculation (Reference method)
SLS 872 Code of hygienic practice for dairy industry
SLS 910 Maximum residue limits for pesticides in food
SLS 1404 Methods of sampling for milk and milk products
Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC),
21st Edition, 2019

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 DSLS :

3 DEFINITIONS

For the purpose of this Standard, the following definitions shall apply:

3.1 milk: Normal mammary secretion, free from colostrum, obtained from healthy dairy
animals by the complete milking without either addition to it or extraction from it, intended
for consumption as liquid milk or for further processing.

3.2 raw/ fresh/ unprocessed milk: Milk in its natural liquid form and such milk may be
chilled, but has not been subjected to temperature treatment or any processing intended to
alter the quality or compositional characteristics of the milk.

4 REQUIREMENTS

4.1 Hygiene requirements

4.1.1 Milk shall be produced, handled, stored and delivered under hygienic conditions as
prescribed in SLS 872.

4.2 General requirements

4.2.1 Raw milk shall be clean and obtained from healthy dairy animals.

4.2.2 Raw milk shall be free of colostrum. 2WGC

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4.2.3 Raw milk shall have white or pale yellow colour with natural odour and flavor.

4.2.4 Raw milk shall be free from adulterants and preservatives.

4.3 Compositional requirements

The product shall conform to the requirements given in Table 1, when tested according to the
methods given in Column 4 of the Table1.
TABLE 1 – Compositional requirements for raw milk

Sl Characteristic Requirement Method of test

No. Cow Buffalo Goat
(1) (2) (3) (4) (5) (4)
i) Milk fat, per cent by 3.5 7.0 3.0 SLS 735: Part 1/ Section
mass, min. 10
ii) Protein,per cent by 3.0 3.5 3.0 SLS 735: Part 7/ Section
mass, min 4

iii) Milk solids other than 8.5 9.0 8.5 Appendix B

milk fat, per cent by
mass, min.

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 DSLS :

4.4 Physical and chemical requirements

The product shall conform to the requirements given in Table 2, when tested according to the
methods given in Column 4 of the Table 2.

TABLE 2 – Physical and Chemical requirements for raw milk

Sl No. Characteristic Requirement Method of test

(1) (2) (3) (4)
i) Freezing point, °C -0.550 to -0.525 ISO 5764
ii) Alcohol precipitation test Negative Appendix C

iii) Clot-on-boiling test Negative Appendix D

iv) pH 6.6–6.8 Appendix E
v) Density at 27°C, g/ml, min 1.027 Appendix F

vi) Titratable acidity, %, max. 0.17 Appendix G

4.5 Microbiological limits

4.4.1 The product shall not exceed the limits for microorganisms given in the Table 3 when
tested using the methods prescribed in Column 4 of the Table 3.
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TABLE 3 – Microbiological limits for raw milk

Sl Test organism Limit Method of test

No.
(1) (2) (3) (4)
i) Total plate count, CFU/ ml 3x105 SLS 516: Part 1/ Section 1

ii) Somatic cell count, cells/ml 4x105 ISO 13366: Part 1

4.6 Contaminants

4.6.1 Aflatoxins

The product shall not exceed the level 0.5 µg/ L for Aflatoxin M1, when determined
according to the method given in ISO 14674 or ISO 14501.

4.6.2 Veterinary drug residues

Maximum residue limits for veterinary drugs shall comply with the national provisions and
announcementswhen determined according to the method given in ISO 26844.

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 DSLS :

4.6.3 Potentially toxic elements

Raw milk shall not exceed the level 0.02mg/ kg for Lead (Pb), when determined according to
the method given in AOAC 999.10

4.6.4 Pesticide residues

Raw milk shall comply with the maximum residue limits specified in SLS 910.

5 STORAGE AND TRANSPORTATION

5.1 Raw milk containers and utensils shall be clean, dry, free from musty and putrid
smell. The containers and utensils shall be food grade, chemical resistant, smooth and
seamless. The containers and utensils shall be cleaned with immediately after use using food
grade cleaning material.

5.2 Water used for cleaning of milk containers and utensils shall be suitable for intended
purpose and shall not introduce any hazard to the milk.

5.3 Raw milk collected from individual dairy cows shall be pooled in a clean container
and immediately cooled to below 10 °C.

5.4 Time of transportation from immediately after milking directly orthrough milk
collecting point to the milk chilling centershall not take longer than 2 hours. If milk is unable
to transfer with in this time, temperature shall be reduced to 1 °C to 4 °C within two hours
after milking and directly transferred to a chilling center within 24 hours.
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5.5 The temperature of raw milk kept in the storage tank at the chilling center shall be
maintained at 1 °C to 4 °C and delivered to the processing plant within 24 hours.

5.6 Mix of rejected milk with good quality raw milk is strictly prohibited.

5.7 Trucks or any mode of transportation for milk delivery from farms directly or through
milk collecting point to the milk chilling center shall be clean and suitable for transport of
milk containers.

5.8 Road tankers for delivery to the processing plant shall be designed to effectively
maintain temperature and prevent contaminations as well as adulterations during transport.

6 PACKAGING

6.1 Raw milk shall be packaged in a food grade material/ container which is impermeable
and non-absorbent.

6.2 It shall be sufficiently inert to preclude substances from being transferred to food in
quantities large enough to endanger human health or to bring about an unacceptable change
in the composition of the product or deterioration in its organoleptic properties.

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 DSLS :

6.3 The temperature of packaged raw milk shall be maintained 1 °C to 4 °C and used
within 24 hrs.

7 SAMPLING

Representative samples of the product for ascertaining conformity to the requirements of this
Standard shall be drawn as prescribed in Appendix A.

9 METHODS OF TEST

9.1 Tests shall be carried out as prescribed in Appendix B to G of this Standard, ISO
5764, Part 1 of ISO 13366, ISO 14501, ISO 14674, ISO 26844, Section 1/ Part 1, Section
2/ Part 3 of SLS 516, Section 10/ Part 1, Section 4/ Part 7, Part 16 of SLS 735 and
Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC).

9.2 Unless otherwise specified, quality reagents, chemicals and distilled water shall be
used in tests.

APPENDIX A
COMPLIANCE OF A LOT

The sampling scheme given in Appendix A shall be applied where compliance of a lot to the
requirements of this Standard is to be assessed based on statistical sampling and inspection.
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Where compliance with this Standard is to be assured based on manufacturer’s control

systems coupled with type testing and check tests or any other procedure, appropriate
schemes of sampling and inspection should be adopted.

A.1 LOT
In any consignment, all the containers of the same size and belonging to one batch of
manufacture or supply shall constitute a lot.

A.2 GENERAL REQUIREMENTS OF SAMPLING

In drawing, preparing, storing and handling samples, following precautions and directions
shall be taken.

A.2.1 Samples shall be drawn in a protected place not exposed to damp air, dust or soot.
A.2.2 The samples for microbiological analysis shall be drawn first.
A.2.3 The samples shall be protected against adventitious contamination.
A.2.4 The sampling instruments shall be clean and dry when used. When taking samples for
microbiological examination, the sampling instruments shall be sterilized.
A.2.5 The samples shall be kept in glass or suitable containers. They shall be clean and dry
when used. The samples for microbiological examination shall be kept in sterilized containers.

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 DSLS :

A.2.7 The samples shall be stored in such a manner that there will be no deterioration of
quality of the material.
A.2.8 The sample containers shall be sealed air-tight after filling and marked with necessary
details of sampling.
A.3 SCALE OF SAMPLING

A.3.1 Samples shall be tested from each lot separately for ascertaining conformity of
material to the requirements of this Standard.

A.3.2 The sampling shall be drawn as per procedure specified in SLS 1404, as appropriate
for testing requirements.

A.3.3 The packages or containers shall be selected at random. In order to ensure the
randomness of selection, tables of random numbers as given in SLS 428 shall be used.

A.4 NUMBER OF TESTS

A.4.1 Each container shall be selected as in Clause A.3.2 shall be examined for the general
requirements given in clause 4.2.

A.4.2 Each container shall be selected as in Clause A.3.2 shall be examined and tested for
the requirements given in Clause 4.3, 4.4, 4.5 and 4.6.

A.5 CRITERIA FOR CONFORMITY 2WGC

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A lot shall be declared as conforming to the requirements of this Standard if the following
conditions are satisfied.

A.5.1 Each container inspected as in Clause A.4.1 shall satisfies the relevant requirements.

A.5.2 All test specimens tested as in Clause A.4.2 shall satisfy the relevant and applicable
requirements.

APPENDIX B
DETERMINATION OF MILK SOLIDS OTHER THAN MILK FAT IN MILK

B.1 GENERAL
Cow milk has 87% of water and 13% of solids approximately. Total solids is a measure of the
suspended and dissolved matter in milk that remains after all the water has been evaporated.
A well-mixed milk sample of a known volume is evaporated to a constant weight in an oven
maintained at a temperature of 70 °C to 80 °C. The mass of the dried sample’s solids is
determined and used to calculate the percentage of total solids in the sample. Solid nonfat is
the fraction of solids excluding fat.

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 DSLS :

B.2 APPARATUS
B.2.1 Petri dishes
B.2.2 10 ml pipette
B.2.3 Boiling water bath
B.2.4 Analytical Balance
B.2.5 Desiccator
B.2.6 Oven

B.3 PROCEDURE
B.3.1 Dry petri dishes in an oven and cool in a desiccator.
B.3.2 Place 5g of acid washed sand into the petri dish and weigh (W1).
B.3.3 Mix the milk sample well and add 10ml of it into the petri dish with sand and weigh
(W2).
B.3.4 Place the petri dishes in a boiling water bath for 30 minutes.
B.3.5 Then transfer the petri dishes into an oven at 70 ℃-80 ℃ for 6 hours/ until a constant
weight.
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B.3.6 Transfer petri dishes into a desiccator to cool and then weigh (W3).

Total Solids (TS) % = W3-W1 x 100

W2-W1

Solid Non-Fat (SNF) % = TS% - Fat%

B.4 CALCULATION METHOD

SNF = CLR + 0.22F + 0.72

4

CLR = LR + CF x 0.1

Where,
CLR – Calculated lactometer reading;
LR – Lactometer reading;

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 DSLS :

CF (+) - difference in temperature of milk (°F) above lactometer calibrated temperature of

lactometer (°F);
CF (-) - difference in temperature of milk (°F) below lactometer calibrated of lactometer
temperature (°F); and
F - Fat percentage.

B.5 INTERPRETATION
Cow milk has an average of 8.5% solid nonfat. Adulteration with water can reduce both fat%
and SNF%. Adulteration of milk with solids can increase SNF%.

APPENDIX C
ALCOHOLIC TEST

C.1 GENERAL

The alcohol test is used for rapid assessment of stability of milk for processing, particularly
for condensing and sterilization. The alcohol test determines susceptibility of milk to
coagulation due to high developed acidityor having mineral compounds in greater than
normal amounts. The test also gives positive results for colostrum, milk from animals in the
late lactation, milk from animals suffering from mastitis which the salt concentration has
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C.2 APPARATUS

C.2.1 Test-tubes
C.2.2 Pipette

C.3 REAGENT
C.3.1 Ethyl Alcohol, minimum for cow 68 % by v/v, minimum for buffalo 64 %by v/v and
minimum for goat 45 %by v/v

C.4 PROCEDURE

C.4.1 Mix equal amounts of milk and Ethanol in a test tube (preferably 2 ml).
C.4.2 Mix the contents of the test tube by inverting several times.
C.4.3 Note any flakes or clots.
C.4.5 The presence of a flake or a clot denotes a positive test.

C.5 INTERPRETATION

A negative test indicates low acidity and good heat stability of milk sample.

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 DSLS :

APPENDIX D
CLOT-ON-BOILING (COB) TEST

D.1 APPARATUS

D.1.1 Test-tube, preferably with a mark at 5 ml

D.1.2 Source of heating, boiling water-bath or a flame

D.2 PROCEDURE

D.2.1 Transfer 5 ml of the sample to the test-tube

D.2.2 Place the tube in a boiling water-bath and hold for about 5 min, or heat in a flame
until boiled
D.2.3 Remove the tube and rotate it in an almost horizontal position and examine the film of
milk or side of the test-tube for any precipitated particles.
D.2.4 The formation of clots indicative of a positive test.

D.3 INTERPRETATION

The principle features of the boiling test are speed and definiteness of results. Milk either
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remains unchanged or coagulates. Milk, which gives a positive COB. test, has acidity
generally above 0.22% (as lactic acid) and is not suitable for distribution as liquid milk or for
processing.

APPENDIX E
DETERMINATION OF pH

E.1 GENERAL
The pH value or hydrogen ion concentration gives a measure of the true acidity of milk. The
relationship between pH and acidity of milk is only approximate. In normal cow milk the pH
is ranges from 6.6 to 6.8. The value is reduced by the development of acidity. On the other
hand, the pH value of milk from a cow suffering from mastitis is alkaline in reaction, the
value being over 7.0. The pH test is mainly used for the detection of abnormal mastitis in
milk.

E.2 APPARATUS
E.2.1 pH meter
E.2.3 Beakers

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 DSLS :

E.3 PROCEDURE
E.3.1 Put the meter into calibration mode.
E.3.2 Pour 10 ml of each pH buffer into a beaker.
E.3.3 Place the electrode into the buffer solution so the sensor end is immersed. Gently
wave the electrode back and forth in the buffer until stable reading is given. Check that the
value has been recognized correctly and saved.
E.3.4 Rinse the electrode with distilled water and dry with a tissue to make sure the second
calibration point is from fresh.
E.3.5 Repeat the steps with the next buffer and rinse again.
Repeat for all buffers with rinsing the sensor with distilled water in between (Usually pH 4,7
and 10).
E.3.6 The pH meter should be calibrated once in every 25 samples.
E.3.7 Before measuring the pH of the test sample, rinse the electrodes with distilled water
and dry
E.3.8 Put the meter into measurement mode
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E.3.9 Immerse the electrode sensor into the beaker with sample and gently wave back and
forth until a stable reading is given.
E.3.10 Rinse thoroughly in distilled water to remove any traces of the sample. For more
samples repeat last two steps.
E.3.11 Keep the electrode tips in distilled water between tests.
E.3.12 Put the clean electrode into storage solution.

E.4 INTERPRETATION
If milk pH below 6.5 indicates developed acidity due to bacterial fermentation. Milk of pH
over 6.9 should be regarded with suspicion as indication of some diseases of the udder, of late
lactation milk or milk adulteration.

APPENDIX F
DETERMINATION OF DENSITY IN MILK

F.1 GENERAL

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 DSLS :

The density is a relationship between the body mass and the volume this body occupies in the
space. The density test is performed in order to be used in the detection of adulteration in the
milk since, the addition of water only would cause the decrease in density, whereas the
skimming (fat removal) would cause an increased density in the milk, beside supplying
important information for the determination of the total dry extract.

F.2 APPARATUS
F.2.1 Lactometer
F.2.2 Measuring cylinder/ jar
F.2.3 Thermometer

F.3 PROCEDURE
F.3.1 Sample of the milk shall be taken without incorporating air bubbles as this would
interfere with the readings.
F.3.2 Pour well mixed milk sample along the wall of the cylinder, measure the temperature
of milk and place the lactometer slowly into the milk
F.3.4 Remain for 30 seconds until the lactometer is floating freely. The lactometer should
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not be allowed to touch the sides or the bottom of the cylinder.

F.3.5 Then the lactometer should be read at the top of the liquid meniscus where appears to
meet the stem.
F.3.6 Record the lactometer reading (LR) together with the milk temperature.
F.3.7 Calculate the corrected lactometer reading (CLR).

CLR = LR + (CF x 0.1)

Where,
CF (+) = difference in temperature of milk (°F) above lactometer calibrated temperature of
lactometer (°F); and
CF (-) = difference in temperature of milk (°F) below lactometer calibrated of lactometer
temperature (°F).

Density / Specific Gravity (SG) = CLR +1

1000

F.4 INTERPRETATION

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 DSLS :

The readings should be adjusted according to the temperature. It is best to combine the
lactometer reading with a fat test because if the fat content is low and the density is high then
the milk might have been skimmed. If the both fat content and the density is low, then water
might have been added to the milk.

APPENDIX G
DETERMINATION OF TITRATABLE ACIDITY

G.1 GENERAL

An indicator, which changes colour at a specific pH, is added to the milk, and titrated with a
base (added little by little) until the colour changes. By recording the volume of base required
and the volume of the milk sample, the amount of lactic acid can be calculated.

G.2 APPARATUS

G.2.1 Two white porcelain dishes, hemispherical, 60 ml capacity

G.2.2 10 ml pipette, reading 1-10 ml and 1 ml pipette
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G.2.3 Measuring cylinder, 25 ml

G.2.4 Burette, 0.1 ml graduations, with soda-lime guard-tubes
G.2.5 Glass rod for stirring, flattened at one end

G.3 REAGENTS
G.3.1 Phenolphthalein indicator solution (0.5% in 50% alcohol)
Dissolve one gram of phenolphthalein in 100 ml of 95 percent ethyl alcohol. Add 0.1 N
sodium hydroxide solution until one drop gives a faint pink colouration. Dilute with the
distilled water to 200 ml.
G.3.2 0.1 N sodium hydroxide solution
Prepare a concentrated stock solution of sodium hydroxide by dissolving equal parts of
sodium hydroxide (pellets) in equal parts of water in a flask; Close the flask with a rubber
stopper and allow any insoluble sodium carbonate to settle out for 3 to 4 days; Use the clear
supernatant liquid for preparing the standard 0.1 N Solution. About 8 ml of stock solution is
required per litre of distilled water.

G.4 PROCEDURE

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 DSLS :

G.4.1 Measure accurately 10 ml of milk in two porcelain basins.

G.4.2 Add 1.0 ml of the phenolphthalein indicator solution. Rapidly titrate the contents of
basin 1 against the standard sodium hydroxide solution stirring the contents with a glass rod
until the first definite change to a pink colour, which remains for 10- 15 seconds.
G.4.5 Complete the titration within 20 seconds.
G.4.6 Basin 2 will serve as a control for comparing change of colour of milk from opaque
white to faint pink.

G.6 CALCULATION

Titratable acidity (%, by weight) =

Where,
V1 = Volume in ml of the standard sodium hydroxide solution required for titration;
V2 = Volume in ml of milk taken for the test; and
N = Normality of the standard sodium hydroxide solution.

G.7 INTERPRETATION 2WGC

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Normal milk acidity ranges from 0.10 to 0.20% lactic acid. Any value in excess of 0.20 %
can safely be reckoned as developed lactic acid

14