Scribd
Upload
2 views

Presentation Impl

The document provides insights into various types of milk, including pasteurized, skimmed, toned, and buffalo milk, along with techniques for milk testing and quality control. It outlines common tests for assessing milk quality, such as organoleptic, acidity, and phosphatase tests, as well as methods for detecting common adulterants like water, starch, and detergents. The training emphasizes the importance of quality control in enhancing dairy production and ensuring safety for consumers.

Uploaded by

anushka171021
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
2 views

Presentation Impl

The document provides insights into various types of milk, including pasteurized, skimmed, toned, and buffalo milk, along with techniques for milk testing and quality control. It outlines common tests for assessing milk quality, such as organoleptic, acidity, and phosphatase tests, as well as methods for detecting common adulterants like water, starch, and detergents. The training emphasizes the importance of quality control in enhancing dairy production and ensuring safety for consumers.

Uploaded by

anushka171021
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 6

TOPIC:

Insights from Implant Training


at Parag Dairy: Enhancing
Dairy Production and Quality
Control

Presented by:
Anushka Mishra
Food science&technology
DDU Gorakhpur university
TYPES OF MILK
• Pasteurized milk: Heated to kill pathogens, ensuring
safety without affecting nutritional content.
• Skimmed milk: Fat removed to reduce calorie content,
suitable for those watching their fat intake.
• Toned milk: Diluted with water and skimmed milk
powder, balancing nutrition and affordability.
• Double toned milk: Further diluted for lower fat content,
a lighter alternative to whole milk.
• Cow milk: Commonly consumed, varying in fat content
based on breed and diet.
• Buffalo milk: Richer in fat compared to cow milk,
preferred for its creaminess in dairy products.
• Homogenized milk: Fat particles are broken down to
distribute evenly, enhancing texture and taste consistency.
TECHNIQUES USED IN MILK TESTING AND
QUALITY CONTROL
• Milk Sampling: This process involves carefully collecting small, representative
portions of milk from large bulk quantities to ensure that the sample accurately
reflects the overall quality of the batch.
• Milk Sampling for Bacteriological Testing: Specifically designed to detect harmful
bacteria like Salmonella and E. coli, this sampling method focuses on gathering
portions of milk that are most likely to harbor pathogens, ensuring accurate
assessment of milk safety.
• Preservation of Milk Samples: To maintain sample integrity, collected milk samples
are promptly cooled and stored at low temperatures (typically around 4°C) to inhibit
bacterial growth and prevent spoilage, preserving their chemical and microbial
composition until analysis.
• Labelling: Each milk sample is meticulously labeled with essential information such as
the date and time of collection, location or farm of origin, and any other pertinent
details, ensuring traceability and accountability throughout the testing process.
• Record Keeping: Detailed records are maintained throughout the sampling and
testing process, documenting all procedures, observations, and results. These records
serve as crucial documentation for quality control, regulatory compliance, and
retrospective analysis.
Common Tests for Milk Quality

• Organoleptic test: Evaluates milk's sensory properties like smell and taste to
detect any abnormalities.
• COB test:The heating of milk in an advanced state of souring (acidity of more
than 0.20%) or abnormal milk (colostrum or mastitis milk) will result in clotting.
• Alcohol test: Identifies added water by observing milk's reaction when mixed
with alcohol.
• Acidity test: Measures milk's acidity level to ensure it's within safe and
acceptable limits.
• MBRT (Methylene Blue Reduction Test): Checks for microbial contamination by
assessing milk's ability to reduce methylene blue dye.
• Lactometer test: Determines milk's density to detect water dilution or added
substances.
• Phosphatase test: Verifies pasteurization effectiveness by detecting residual
phosphatase enzyme activity.
• Gerber butterfat test: Quantifies butterfat content in milk for nutritional labeling
and quality control purposes.
COMMON ADULTERANTS AND THEIR DETECTION
• Water
Detection Method: Specific gravity testing using lactometer.
• Starch
Detection Method: Add a few drops of iodine solution to milk; blue color indicates
presence of starch.
• Urea
Detection Method: Add a few drops of sodium hypochlorite; effervescence indicates
presence of urea.
• Neutralizers (such as washing soda, sodium bicarbonate)
Detection Method: Add a few drops of phenolphthalein; pink color indicates presence of
neutralizers.
• Formalin
Detection Method: Add a few drops of sulphuric acid and shake; violet color indicates
presence of formalin.
• Detergents
Detection Method: Shake milk vigorously with equal volume of water; persistent froth
indicates presence of detergents.
• Vegetable Oil
Detection Method: Add a few drops of hydrochloric acid to milk in a test tube; appearance
of reddish color indicates presence of vegetable oil.
THANK YOU…

You might also like