Paper No.

: 07
Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS
Module – 3: Raw milk quality and Market milk

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 Did You Know?
Description
Classification
of quality Characteristic Attributes
attributes Sight Appearance, Colour, Gloss, Viscosity/
consistency, Size and shape
Touch Texture, Hand/ Finger/ Skin feel/Mouth Feel
Smell and Taste Flavour
Hidden Nutritive value, Digestibility, Adulterants
Contaminants, Toxicity
 Points to Ponder
No. Food Hazards
1 Biological Hazard: It include pathogenic bacteria, fungus, virus and parasites
and toxins synthesized by these organisms.
Chemical Hazards: It include naturally occurring toxicants such as trypsin
inhibitors, solanins, haemagylutnins, phytates, cynagonic glycosides and
alkaloids, heavy metals (lead, merury, arsine, cadminimum etc), pesticide
residues like DDT, malatheion, parathion, endosuffon etc. chemical hazards can
be mycotoxins like aflatoxins developed on nuts, corn, veterinary drugs
residues and also unapproved additives or additives added in excess.
Physical Harzards: It include extraruous matter such as glass, stones, wood,
metal, bits etc.
 INTERESTING FACTS
No. Quality Control vs. Quality Assurance
1
Quality Control Quality Assurance

• The evaluation of a final product • It includes the planning and

prior to its marketing, i.e. it is
based on quality checks at the
end of a production chain for
maintenance of prescribed
standards or grading the quality
of products.
surveillance of everything to do
with the quality throughout the
company. It is the implementation
of quality checks and procedures
to immediately correct any failure
and mistake that is able to reduce
the quality of the interim products
at every production step.
 Further Reading
No. Further Reading
1 Ahmed, T. (1999). Dairy Plant Engineering and Management, Kitab Mahal, Allahabad.
2 Anantakrishnan, C.P. & Simha, N.N. (1987) Technology and Engineering of Dairy Plant
Operations. Laxmi Publications, New Delhi.
3 Aneja, R.P., Mathur, B.N., Chandan, R.C., Banerjee, A.K. (2002). Technology of Indian
milk products, Dairy India Publication, Delhi.
4 De, Sukumar (1980). Outlines of dairy technology, Oxford University Press, Delhi.

5 IS:1479 (Part-I)1960. Methods of test for Dairy Industry. Part I, Rapid Examination of
milk. ISI, New Delhi.
6 Kessler, H.G. (1981). Food Engineering and Dairy Technology, Verlag A. Kessler,
Freising (Germany).
7 Khan, A.Q. and Padmanthan P.N. (1991), The Technology of Milk Processing. Laxmi Publications,
New Delhi.
 Further Reading
No. Further Reading
8 Mathur, M.P., Datta, Roy, D., Dinakar, P. (1999). Textbook of Dairy Chemistry, Indian
Council of Agricultural Research, New Delhi.
9 Milk Industry Foundation, (1957). Manual for milk plant operators, Washington, USA.
10 Milk Industry Foundation, (1959). Laboratory Manual Washington, USA.

11 Rangappa, K.S., Acharya, K.T. (1974). Indian Dairy Products, Asia Publishing House,
Bombay.
12 Spreer, E. 1998. Milk and Dairy Product Technology. Marcel Dekker, N.Y.

13 Walstra, P., Geurts, T.J., Noomen, A., Jellema, A. and vanBoekel, M.A.J.S. (1999). Dairy
Technology: Principles of Milk Properties and Processes. Marcel Dekker, Inc., New York.