In milk processing, Quality Control (QC) is vital for ensuring product safety and consistency. Critical Control Points (CCPs) are rigorously monitored to prevent hazards such as microbial contamination and maintain quality throughout production. By implementing strict QC protocols and addressing CCPs diligently, we guarantee that our milk products meet the highest standards of purity, freshness, and nutritional value, earning consumer trust and satisfaction.

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Quality Control & their CCPs
Milk processing

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PMG Engineering Private Limited
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1 Introduction
2
CONTENTS
2
3
4
Quality and Safety Management System
5
6 References
Quality assessment at processing stage
Quality verification/ validation
CCPs in Milk Processing
X About PMG Engineering

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1. Introduction
3
Milk quality control involves processes to
measure quality of milk at various
processing stages.
 Purpose: Ensure safety, healthfulness,
and adherence to required criteria for
milk and milk products.
 Components of testing: Chemical
composition, purity, and the presence
of bacteria and other microorganisms.
 Stakeholders involved: Milk collectors,
processors, and marketing
organizations.
 Focus: Quality assurance through
proper procedures.
 Key criteria: Safety, healthfulness,
chemical composition, purity, and
absence of harmful microorganisms.

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1.1 Milk Processing
• Milk processing involves conversion of
raw milk into -
 Pasteurized milk
 Milk products like powder, cheese,
butter, and yogurt, etc.
• Processing done using semi-automated
and automated machinery.
• An excellent control over quality is
highly desirable, as milk is the only
product which is consumed by all from
infant/ children to senior citizens.

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2. Quality & Safety Management
Systems
For effective control over quality and safety of the milk products, the food
sector employs several quality and safety management systems, including.
Hazard Analysis and Critical
Control Point (HACCP)
ISO 9000, and others
Total Quality Management
(TQM)

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2.1 Benefits of quality control system
Farmers can
get fair prices
Milk Producers
Conformity of
milk quality
Milk
processors
Fair payment
as per quality
of milk
Consumers
Ensures
•Consumer
health
•Fair pricing
•Product safety
Government
bodies

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•Pleasant smell, White-
yellowish tint colour
1. Visual and
sensory tests
•< 0.5 mg (IS)
2. Sediment test
•Absence of Clots or
Flakes on boiling
3. Clot-on-
boiling (COB)
test
•Identifies aberrant
milk i.e., colostrum
4. Alcohol test
•Milk suitability for high
heat treatment
5. Alcohol–
alizarin test
7
3.1 Platform test for Raw Milk
• Dairy Product Quality is influenced by -
 Quality of raw milk used in manufacture, processing, and handling.
 Poor socio-economic conditions in rural producers
3. Quality assessment
To check suitability/
acceptability for processing,
various quick quality tests
named ‘platform test’ are
done as mentioned in figure.

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3.2(a) Adulteration Test: Detection of preservatives
• Done for both raw milk and processed milk
• Any kind of preservative/neutralizing agents shouldn’t be present, but some of
additives can be present only if mentioned on label in various milk products
• Hehner and
• Lech tests
1. Formalin/
formaldehyde
•P-phenyl diamine
hydrochloride
2. Hydrogen
Peroxide
•Turmeric
paper
3. Boric acid/
borates
Rose red to
pink colour
Rose red to
pink colour
Rose red to
pink colour
3. Quality assessment

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•Rosalic acid
solution test
1. Neutralizer
•Resorcinol
sol test
2. Sugar
• Iodine Test
3. Starch
• DAMB test
4. Urea
•2% DPA
solution
5. Pond
water
Rose red to
pink colour
Red colour
Blue colour
Deep
yellow
colour
Blue
colour
3.2(b) Adulteration Test: Detection of other adulterants
3. Quality assessment
Additive
/adulterant
Result/
Indication

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3.3 Microbial Test
3. Quality assessment
• Quality of milk and milk products
also lie on the microbial status
• In case of milk,
 presence of Coxiella Burnetii
indicates faults in
pasteurization
 Presence of coliform
microorganism esp., E.coli
indicates ineffective CIP
As a results, products quality may
degrade before the general shelf
life of the products

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4. Quality verification/ validation
• After quality assessment of milk, quality, verification and validation of
output as per the standard guidelines, is essential part of quality control.
• In India, FSSAI rules and regulation, & CODEX guidelines are
recommended by government for result validations.

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1.Definition
• Specific
stage where
safety
precautions
are taken to
avoid, remove,
or lessen any
risks.
1.Effect
• Crucial point
to ensure milk
product
quality &
safety
•Common CCPs
• CCPs include
Pasteurization,
Fermentation
and,
Packaging
•Identifying and
Monitoring
• Maintaining
quality,
• Preventing
contamination,
• Guaranteeing
safe,
• wholesome
milk production
12
5. CCPs in Milk Processing

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Receiving of
Milk
Filtration
Chilling &
Storage of
raw milk
Preheating at
regen. 1 & 2
Clarification/B
actofugation
Pasteurization
(HTST/LTLT/Fl
ash) or UHT
Cooling at <
4oC
Homo-
genization
Storage in
PMST at < 4oC
Packaging
(Pouch filling/
bottling)
Transportation/
distribution
5.1 Process flow chart of Milk Processing with CCPs
critical control points critical points

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Processing
Step/
Stage
CCPs
Issues (If CCPs
not meet)
Monitoring &
correction
measure
Critical Limit
Receiving
of
Milk
CCP 1: Raw
Milk
a. pH
b. Specific
gravity
c. Temp.
d. Freezing
Point
e. Microbial
load
a. Milk clotting
on boiling
b. Quality
degradation
c. Shorter shelf
life
d. Chances of
adulteration
e. Higher
processing
condition
required
• Checked by
pH meter,
lactometer,
thermometer,
freezing test,
milko scan
• Rejection of
lot, accept if
all condition
meets.
a. pH: 6.6-6.8
b. s. g: 1.028 -1.032
c. Temp: < 4oC
d. F.pt: -0.53 to
0.575oC
e. Microbial load:-
• Total bacteria:
30,000/mL
• Somatic cell count:
< 750,000/mL
5.2 CCPs in Milk Processing with critical limit

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Processing
Step/ Stage
CCPs
Issues (If
CCPs not
meet)
Monitoring and
correction measure
Critical Limit
Clarification
&
Bactofugation
CCP 2:
Filtered raw
milk
a. Filter pore
size
b. Microbial
load
a. Pump
clogging
b. Shorter
shelf life
1. Checked by
Sampling, testing
(including
adulteration test,
microbial test),
2. Faults corrected by
re-processing etc.)
a) Filter pore size: 100
– 200 µm
b) TPC: 1.81 ± 0.72
log cfu/mL or 95.3
– 99% reduction.
Pasteurization
CCP 3:
Pasteurized
milk
a. Process
condition
b. Target
microbe
a. Shorter
shelf life
b. Food
borne
illnesses
1. Checked by Sensor
based thermo-meter
& sampling and
testing,
2. Corrected by re-
pasteurization
a) Conditions: -
• 63oC/30min,
• 72oC/15 sec,
• 135oC/2- 3 sec
b) Coxiella burnetti:
absent
5.2 CCPs in Milk Processing with critical limit (cont.)

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Processing
Step/ Stage
CCPs Issues (If CCPs
not meet)
Monitoring/ correction
measure
Critical Limit
Homogenization
CCP 4:
Homogenize
d milk
•Fat globule
size
• Non
uniformity in
milk
constituent,
• cream may
separate out
from milk
1. Monitoring done by
sampling and testing
fat globule size
2. Correction done by re-
homogenization
Fat size: 0.2 – 2
µm
Packaging
CCP: 5
Packed milk
•Packaging
material
• Process
contaminati
on,
• Shorter
shelf life
1. Monitoring whole
process of sterilization
of packaging material
and their processing
environment,
2. Usage of food grade
packaging material
1. Food grade
packaging
material
2. Food grade
sterilizing
components
5.2 CCPs in Milk Processing with critical limit (cont.)

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6. Reference
• Griep-Moyer, E. R., Trmčić, A., Qian, C., & Moraru, C. I. (2022). Monte
Carlo simulation model predicts bactofugation can extend shelf-life of
pasteurized fluid milk, even when raw milk with low spore counts is
used as the incoming ingredient. Journal of Dairy Science, 105(12),
9439-9449.
• FAO. 1998. Milk Testing and Quality Control. Milk Processing Guide
Series. Volume 2. FAO/TCP/KEN/6611 Project. Training Programme for
Small Scale Dairy Sector and Dairy Training Institute – Naivasha.
Kenya
• Dairy production and products: Quality and testing (fao.org)
• https://www.scielo.br/j/sa/a/tLWrMkgCycV3hSSFmhMp8fy/#
• https://www.researchgate.net/figure/Flow-chart-indicating-the-
presumptive-Critical-Control-Points-CCPs-for-microbial-
hazard_fig1_342838484

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We deliver End-to-End Engineering Design and Construction Management
Projects in Food and Beverage Industry.
Meeting Global Benchmarks
In ENGINEERING DESIGN and PROJECT MANAGEMENT
for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY
Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety
Key Clients
We deliver End-to-End Engineering Design and Construction Management
Projects in Food and Beverage Industry.
Meeting Global Benchmarks
In ENGINEERING DESIGN and PROJECT MANAGEMENT
for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY
Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety
Key Clients
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