recal or coliform bacteria rm bacteria should b) Coliform count test number of fe Al, colifo standard protocol to determine the: ample. According (0 be absent in milk, as they are pathogenic 19 nature. followed for this test 18- on hv a Now take and diluted with 0.9% saline water. Now al > 1 ml of milk is taken diluted milk is taken in petri-dish. : MacConkey agar is poured in the diluted sample. > Then the nutrient media ic., petri-dish which is then mixed properly with the > Itis left to get solidified & then incubated for 24 hours: .d and then result is recorded. > The result i.c., colonies are counte Some facts regarding the quality of milk products according to presence of microbes and its limits in milk products shouldbe absent ( Mice 2) The test is used present in the milk s Coliform- it \Yeast &moulds- Acceptable-50 OMarginally acceptable-100 For butter and paneer all the thee testing are done sil ia cia Sas Acceptable Marginally acceptable |Cen ee also be cobes may also smophili¢ micr a & 45°c. sometimes oe (temperature ranges 40°¢ pert cold, between 20 fem present, which can resist high t resent in raw milk which above). rp There are about 2-2.5 lakhs mieroorganisns Pes ‘at methods applied are- and. are reduced to a level of 20-30 thous’ a) Standard Plate Count (SPC) b) Coliform Test ©) Yeast & Mould Test culture are- Some important points to remember while inoculating © Glassware are to be sterilized at 160-200°C. ae * Media is sterilized at 121°C for 15 minutes at 15 psi P * Laminar flow bench has to be wiped properly. * Micro pipette has to be sterilized a) Standard plate count is used for the routine examination of milk by dairy quality This te: control laboratory. This method is empirical, but if carefully done gives reliable results that whether milk contain very few bacteria or millions in an ml of sample. The standard procedure to be followed is- nPop 0.9% saline ¢ > I ml of milk sample is taken which is diluted with and then diluted milk is poured in the petri-dish, solution » The nutrient media used for this test is plate count agar which is then added to the petri-dish. The mixture is rotated slowly to allow all components mix well. » The mixture is left to get solidified and then incubated for 48 hours at 37°C, » The results i.e., the colonies are counted through colony counter & results are recorded, The whole process is done under sterile laminar hood, Also, the necessary precautions % conditions in the standard protocol is followed,in dairy industry. As liquid le matter is being d grade and should not ance Packaging material is of greater es o milk, high fat content material & higl y Rebs packaged so packaging material oe a ee impose bad effect of quality of product = palatability of food pro aon caging material needs to be Packaging material also increases Jing should be done. According to FSAI standards, pacl grade, virgin polyethylene. Proper label Properties of packaging material * Food grade Virgin polyethylene (LDPE) for packing liquid mil . © Milk and ghee are packaged in polyfilm. : i © It should not impart bad effect sensory properties of package’ product. a Packaging material should not leak dye in packaged food. Testing of packaging material of milk- * Thickness-50 micron polyfilm is used for packaging liquid material (micrometer is used for measurement). © Printing material test * Ink reduction test of film is checked by using glue tape * Drop test for strength 4/16 packets should pass the test in order for approval. non-acidic in nature. © P" should be 6.5-7 i e., MICROBIAL TESTS FOR MILK AND MILK PRODUCTS A common procedure to judge the sanitary its bacterial count. A drop of sour milk may contain more than 50 million bacteria. Undesirable microorganisms in milk may cause it to become sour or may develop bad taste, hence it becomes important to keep a check on the number & type of bacteria present in milk. Milk procured laces may spread pathogenic microbes (yeast & mold quality of milk is to determine from unhygienic pl may also be present), Most of the microbes present | milk are mesophilic m nature 1.¢., grow best in moderate temperature (neither too hot nor too