This document discusses quality assurance in milk and milk products. It outlines the components of milk including water, protein, vitamins, lactose, minerals and fat. It then discusses common adulterants added to milk like water, cane sugar and glucose. The quality assurance process involves reception tests like organoleptic tests, Clot on Boiling (COB) and alcohol tests, as well as lab tests including Gerber Butterfat tests to check fat levels, acidity tests to check sweetness, and lactometer tests to check density. Pasteurization is also discussed as a process to purify milk and extend its freshness.

1. QUALITY ASSURANCE IN MILK
AND MILK PRODUCTS
ASHISH KUMAR
ashish.narayan.ashu@gmail.com

2. MILK
Milk is a white liquid produced by the mammary glands of mammals.
Milk is an emulsion or colloid of butterfat globules within a water-based fluid that
contains dissolved carbohydrates.
Because it is produced as a food source for a neonate, all of its contents provide
benefits to the growing young

3. COMPONENTS
MILK
WATER PROTEIN
VITAMINS LACTOSE
MINERALS
FAT

4. MILK COMPOSITION
CONSTITUENTS COW WATER BUFFALO
WATER 87.7 81.1
LACTOSE 4.6 4.9
FAT 3.6 8.0
PROTEIN 3.4 4.5
MINERAL’S 0.7 1.5
- All the mentioned values are in percentage.

5. ADULTERATION
BY-
• Water
• Cane Sugar
• Glucose
• Urea

6. QUALITY ASSURANCE FOLLOWS TWO
STEPS
• RECEPTION
a) Milk Sampling
b) Labeling And Records of the Sample
c) Organoleptic Tests
d) Clot on Boiling (COB)
e) Alcohol Test
• LAB TESTS

7. LAB TESTS: GERBER BUTTERFAT TEST
Done for checking the fat level in milk.
• 10.75-11 ml of milk warmed at 27⁰C.
• 1ml of Amyl Alcohol
• Centrifuge machine.
• Minimum reading of fat should be 5.

8. ACIDITY TEST (LA)
• 9ml milk
• 2-3ml of Phenolphthalein indicator.
• Titrate
• 0.1 N Sodium hydroxide (NaOH)
• Divide the reading with 10.
• For ex- Initial reading Final reading
11.4 12.8
Answer - will be 1.4/10 = .14

9. LACTOMETER TEST
Done for checking the sweetness of the milk.
• Taking warm milk(20⁰C) 300-500ml milk.
• Putting the lactometer in milk containing
cylinder.
• Taking the reading just the above the level of
milk and recording it.

10. Sample Milk temp. Lactometer
reading
Correction True reading
No. 1 17⁰ C 30.6⁰ L -0.6⁰L 30.0⁰L
No. 2 20⁰ C 30⁰ L Nil 30.0⁰L
No. 3 23⁰ C 29.4⁰ L -0.6⁰L 30.0⁰L
for the calculations, for the conversion to density (1.0 + True Reading lactometer).
Standard reading of
•density is 1.026-1.032g/ml.
•For lactometer reading range is 26-32⁰L

11. TOTAL SNF COUNT
Can be calculate as:-
SNF=
CLR
4
+ 0.2 X FAT + .29
SNF = SOLID NOT FAT
CLR = CLEAR / CORRECTED LACTOMETER READING=29
FAT = ALREADY CALCULATED

12. PROTEIN ESTIMATION
• 10ml of well mixed sample of milk.
• Add 1ml of Phenolpthalein indicator.
• 0.4ml saturated pottassium oxalate solution
• Put for 2-3 mins
• Titatre with N/10 sodium hydroxide till pink
colour.
• Add 2ml of 40% neutral formaldehyde and
mix.

13. • Titrate against N/10sodium hydroxide till pink
colour.
• Record the consumption of N/10 alkali in 2nd
titration.
• Volume required in 2nd titration= 5ml
• % of protein in the given sample= 5+1.7=6.7

14. PASTEURISATION
• Pasteurization is the process that purifies milk
and helps it stay fresher, longer.
• There two methods:
1. Batch Method.
2. Continuous Method.

15. Thank
you