Introduction :

There is a huge demand for safe, high-quality foods with a long shelf-life.
However, milk and milk products are biochemically unstable, i.e. they
deteriorate very quickly. The food industry uses various quality and safety
management systems, e.g. ISO 9000, Total Quality Management (TQM),
Hazard Analysis and Critical Control Point (HACCP), etc. These systems are
very effective but complex and expensive. This booklet describes simple,
low-cost methods for milk quality control, which will help you produce and sell
dairy products of consistently good quality.

'Milk' who doesn't love it? From young ones to older ones, everyone loves
drinking milk. Adding milk to your diet is extremely healthy as it helps you in
staying fitter and healthier. The calcium present in the milk can be easily
absorbed, thus milk and milk products are the most reliable sources of
calcium. It contains all beneficial nutrients like carbohydrates, minerals, salts,
fats, lactose, and so on.
Different Types of Milk:
Pasteurized Milk
In this process, harmful bacteria are killed by heating the milk at a very high
temperature i.e. around 70°C. Thus it makes milk a safe product to consume.
All this is done without losing the milk's nutritional value and also its flavor.
Homogenized milk
Here, milk is processed and the fat globules present in it are broken to prevent
it from forming the creamy layer on the top level. However, in this whole
process, the nutritional value and the fats are not affected in any way.
Whole milk
In this type of milk, you will find that the fat content in it is not removed. It is full
of flavor, creamier and thicker milk, and has a high amount of fat in it. It is said
that in a glass of whole milk there is 3.5% of fat i.e. 150 calories are present in
it.
Skimmed milk
Skimmed milk is exactly the opposite of whole milk. You will see that in
skimmed milk, the fat is being removed. A glass of skimmed milk (without
sugar) will have around 80 calories. Skimmed milk is helpful for those who are
on a strict diet.
Toned milk
Toned milk contains around 3% fat. This milk is made by adding some
skimmed milk powder and water into the whole milk. This process is carried
out to increase the quantity of the milk and side by side decrease the fat
content. A glass of toned milk will contain around 120 calories.
Double toned milk
This type of milk also contains a mixture of water and skimmed milk powder
into the whole milk. However, it contains 1.5% fat. This is the best milk for
those who are willing to maintain their weight and is also ideal for heart
patients.
Buffalo milk
This milk contains a high proportion of calories and fat. It is creamier and
thicker also. This is the best milk to prepare products like sweets, khoya,
paneer, etc. The cholesterol level is low in this milk.
Cow milk
Cow milk is high in vitamin D, protein, vitamin B, and various minerals. It is low
in calories and fats which makes digestion easier. It is also less creamy and
thicker. This is recommended for small children.
Composition of all kinds of milk.

MILK F% SNF% Protein (g)

cow 4 8.5 8

buffalo 7 9 9

Toned 3 8.51 3.3

F.C.M. 6 9.01 3.1

What is milk quality control?

Milk quality control is the use of various tests to ensure that milk and milk
products are safe, healthy, and meet the standards for chemical composition,
purity, and levels of bacteria and other microorganisms.

Why do we need a quality control system?

A quality control system will test milk and milk products for quality, and ensure
that milk collectors, processors, and marketing agencies follow the correct
methods. Having such a system will cost a lot of money. But it is important to
have a good system because it will provide benefits to everyone involved in
the dairy industry.

• Milk producers: with a good quality control system, farmers can get a fair
price by the quality of milk.
• Milk processors: the milk processor who pays the farmer can be sure that the
milk is of good quality and is suitable for making various dairy products.
• Consumers will pay a fair price, e.g. moderate price for medium quality, high
price, and excellent quality.
• Government agencies: with a good system, the government can protect the
health of consumers, prevent contaminated and sub-standard products, and
ensure that everyone pays or receives a fair price.

All this is possible only if we have a proper system for quality testing and
assurance, which conforms to national or internationally acceptable standards.

WHY HAVE MILK QUALITY CONTROL?

Testing milk and milk products for quality and monitoring that MILK
PRODUCTS, PROCESSORS and MARKETING AGENCIES adhere to
accepted codes of practices costs money. There must be good reasons why
we have to have a quality control system for the dairy industry in Kenya.
The reasons are:
i)To the Milk Producer.
The milk producer expects a fair price in accordance with the quality of milk
she/he produces.
ii) The Milk Processor.
The milk processor who pays the producer must assure himself/herself that
the milk received for processing is of normal composition and is suitable for
processing into various dairy products.
iii) The Consumer.
The consumer expects to pay a fair price for milk and milk products of
acceptable to excellent quality.
iv) The Public and Government Agencies.
These have to ensure that the health and nutritional status of the people is
protected from consumption of contaminated and sub-standard foodstuffs and
that prices paid are fair to the milk producers, the milk processor and the final
consumer.
All the above-is only possible through institution of a workable quality testing
and assurance system conforms to national or internationally acceptable
standards.

QUALITY CONTROL IN THE MILK MARKETING CHAIN

i) At the farm
Quality control and assurance must begin at the farm. This is achieved
through farmers using approved practices of milk production and handling;
and observation of laid down regulations regarding, use of veterinary drugs on
lactating animals, regulations against adulterations of milk etc.
ii) At Milk collection Centres
All milk from different farmers or bulked milk from various collecting centres
must be checked for wholesomeness, bacteriological, and chemical quality.
iii) At the Dairy Factories
Milk from individual farmers or bulked milk from various collecting centres
iv) Within the Dairy Factory
Once the dairy factor has accepted the farmer milk it has the responsibility of
ensuring that the milk is handled hygienically during processing. It must carry
out quality assurance test to ensure that the products produced conform to
specified standards as to the adequacy of effect of processes applied and the
keeping quality of manufactured products. A good example is the
phosphatase test used on pasteurised milk and the acidity development test
done on U.H.T milk.
v) During marketing of processed products
Public Health authorities are employed by law to check the quality of food stuff
sold for public consumption and may impound substandard or contaminated
foodstuffs including possible prosecution of culprits. This is done in order to
protect the interest of the milk-consuming public.

TECHNIQUES USED IN MILK TESTING AND QUALITY CONTROL

Milk sampling
Accurate sampling is the first prerequisite for a fair and just quality control
system. Liquid milk in cans and bulk tanks should be thoroughly mixed to
disperse the milk fat before a milk sample is taken for any chemical control
tests. Representative samples of packed products must be taken for any
investigation on quality. Plungers and dippers me used in sampling milk from
milk cans.
Sampling milk for bacteriological testing
Sampling milk for bacteriological tests requires a lot of care. Dippers used
must have been sterilised in an autoclave or pressure cooker for at least
15mm at 120° C beforehand in order not to contaminate the sample. On the
spot sterilisation may be employed using 70% Alcohol swab and flaming or
scaling in hot steam or boiling water for 1 minute.
Preservation of sample

Milk samples for chemical tests.

Milk samples for butterfat testing may be preserved with chemicals like
Potassium dichromate(1 Tablet or ½ ml 14% solution in a ¼ litre sample bottle
is adequate.) Milk samples that have been kept cooling a refrigerator or
ice-box must first be warmed in water bath at 40 ºC, cooled to 20ºC, mixed
and a sample then taken for butterfat determination.
Labelling and records keeping
Samples must be clearly labelled with name of farmer or code number and
records of dates, and places included in standard data sheets. Good records
must be kept neat and in a dry place. It is desirable that milk producers should
see their milk being tested, and the records should be made available to them
if they so require.
Common testings of milk :
These are the testings of milk from reception point to packing of the milk and
used on a daily basis.
1. Organoleptic test
2. COB test
3. Alcohol test
4. Acidity test
5. MBR test
6. Lactometer test
7. Gerber Butterfat test
8. Phosphate test
Organoleptic tests
The organoleptic test permits rapid segregation of poor quality milk at the milk
receiving platform. No equipment is required, but the milk grader must have
good sense of sight, smell and taste. The result of the test is obtained
instantly, and the cost of the test are low. Milk which cannot be adequately
judged organoleptically must be subjected to other more sensitive and
objective tests.
Procedure:
● Open a can of milk.
● Immediately smell the milk.
● Observe the appearance of the milk.
● If still unable to make a clear judgement, taste the milk, but do not
swallow it. Spit the milk sample into a bucket provided for that purpose
or into a drain basin, flush with water.
● Look at the can lid and the milk can to check cleanliness.
Judgement:
Abnormal smell and taste may be caused by:
● Atmospheric taint (e.g. barny/cowy odour).
● Physiological taints (hormonal imbalance, cows in late lactation-
spontaneous rancidity).
● Bacterial taints.
● Chemical taints or discolouring.
● Advanced acidification (pH < 6.4).
Clot on Boiling (C.O.B) Test
The test is quick and simple. It is one of the old tests for too acid milk(pH<5.8)
or abnormal milk (e.g. colostral or mastitis milk ). If a milk sample fails in the
test, the milk must contain many acid or rennet producing microrganisms or
the milk has an abnormal high percentage of proteins like colostral milk. Such
milk cannot stand the heat treatment in milk processing and must therefore be
rejected.
Procedure:
Boil a small amount of milk in a spoon, test tube or other suitable container. If
there is clotting, coagulation or precipitation, the milk has failed the test.
Heavy contamination in freshly drawn milk cannot be detected, when the
acidity is below 0.20-0.26% Lactic acid.
The Alcohol Test
The test is quick and simple. It is based on instability of the proteins when the
levels of acid and/or rennet are increased and acted upon by the alcohol. Also
increased levels of albumen (colostrum milk) and salt concentrates (mastitis)
results in a positive test.
Procedure:
The test is done by mixing equal amounts of milk and 68% of ethanol solution
in a small bottle or test tube. (68 % Ethanol solution is prepared from 68 mls
96%(absolute) alcohol and 28 mls distilled water). If the tested milk is of good
quality, there will be no coagulation, clotting or precipitation, but it is necessary
to look for small lumps. The first clotting due to acid development can first be
seen at 0.21-0.23% Lactic acid. For routine testing 2 mls milk is mixed with 2
mls 68% alcohol
Acidity test
Bacteria that normally develop in raw milk produce more or less of lactic acid.
In the acidity test the acid is neutralised with 0.1 N Sodium hydroxide and the
amount of alkaline is measured. From this, the percentage of lactic acid can
be calculated. Fresh milk contains in this test also "natural acidity" which is
due to the natural ability to resist pH changes .The natural acidity of milk is
0.16 - 0.18%. Figures higher than this signifies developed acidity due to the
action of bacteria on milk sugar.
Apparatus:
● A porcelain dish or small conical flask
● 10 ml pipette, graduated
● 1 ml pipette
● A glass rod for stirring the milk in the dish
● A Phenolphthalein indicator solution, 0.5%in 50% Alcohol
● N Sodium hydroxide solution.
Procedure:
9 ml of the milk measured into the porcelain dish/conical flask,1 ml
Phenolphthalein is added and then slowly from the buret, 0.1 N Sodium
hydroxide under continuous mixing, until a faint pink colour appears.
The number of mls of Sodium hydroxide solution divided by 10 expresses the
percentage of lactic acid.
Methylene Blue Dye Reduction Test for Assessing the Raw Milk Quality
Methylene Blue Dye Reduction Test for Assessing the Raw Milk Quality
Methylene Blue Dye Reduction Test, commonly known as MBRT test, is used
as a quick method to assess the microbiological quality of raw and
pasteurized milk. This test is based on the fact that the blue colour of the dye
solution added to the milk gets decolourized when the oxygen present in the
milk gets exhausted due to microbial activity. The sooner the decolourization,
the more inferior the bacteriological quality of milk is assumed to be. This test
is widely used at the dairy reception dock, processing units and milk chilling
centres where it is followed as acceptance/rejection criteria for the raw and
processed milk

Grading of raw milk based on MBRT:

MBRT test may be utilized for grading of milk which may be useful for the milk
processor to make a decision on further processing of milk. As per BIS 1479
(Part 3): 1977 criterion for grading of raw milk based on MBRT is as below:

5 hrs and above Very good

3 to 4 hrs Good

1 to 2 hrs Fair

Less than ½ hrs Poor

Procedure:
The test has to be done under sterile conditions. Take a 10 ml milk sample in
a sterile MBRT test tube. Add 1 ml MBRT dye solution (dye concentration
0.005%). Stopper the tubes with sterilized rubber stopper and carefully place
them in a test tube stand dipped in a serological water bath maintained at
37±1⁰C. Record this time as the beginning of the incubation period.
Decolorization is considered complete when only a faint blue ring (about 5mm)
persists at the top.
Recording of Results - During incubation, observe colour changes as follows:
a) If any sample is decolourized on incubation for 30 minutes, record the
reduction time as MBRT - 30 minutes.
b) Record such readings as reduction times in whole hours. For example, if
the colour disappears between 0.5 and 1.5 hour readings, record the result as
MBRT - 1 hour; similarly, if between l.5 and 2.5 hours as MBRT - 2 hour and
so on.
c) Immediately after each, read, remove and record all the decolourized
samples and then gently invert the remaining tubes if the decolourization has
not yet begun.
The Gerber Butterfat test
The fat content of milk and cream is the most important single factor in
determining the price to be paid for milk supplied by farmers in many
countries.
Also, in order to calculate the correct amount of feed ration for high yielding
dairy cows, it is important to know the butterfat percentage as well as well as
the yield of the milk produced. Further more the butterfat percentage in the
milk of individual animals must be known in many breeding programmes.
Butterfat tests are also done on milk and milk products in order to make
accurate adjustments of the butterfat percentage in standardised milk and milk
products.

Apparatus for DF test:

● Gerber butyrometer, 0-6% or 0-8% BF
● Rubber stoppers for butyrometers
● 10.94 or 11 ml pipettes for milk
● 10 mls pipettes or dispensers for Gerber Acid
● 1 mls pipettes or dispensers for Amyl alcohol
● stands for butyrometers
Gerber water bath Reagents:
● Gerber sulphuric acid,(1.82 g/cc)
● Amyl alcohol
Treatment of samples.
Fresh milk at approximately 20ºC should be mixed well. Samples kept cool for
some days should be warmed to 40ºC, mixed gently and cooled to 20ºC
before the testing.
Procedure:
Add 10 mIs sulphuric acid to the butyrometer followed by 10.94 or 11 mls of
well mixed milk. Avoid wetting of the neck of the butyrometer.
Next add 1 ml of Amyl alcohol, insert stopper and shake the butyrometer
carefully until the curd dissolves and no white particles can be seen. Place the
butyrometer in the water bath at 65ºC and keep it there until a set is ready for
centrifuging. The butyrometer must be placed in the centrifuge with the stem
(scale) pointing towards the centre of the centrifuge.
Spin for 5 min. at ll00 rpm.
Remove the butyrometers from the centrifuge.
Put the butyrometers in a water bath maintained at 65ºC for 3 min. before
taking the reading.
(Note: When transferring the butyrometers from the centrifuge into the water
bath make sure that the butyrometers are all the time held with the NECK
POINTING UP).
The fat column should be read from the lowest point of the meniscus of the
interface of the acid-fat to the 0-mark of the scale and read the butterfat
percentage.
The butyrometers should be emptied into a special container for the very
corrosive liquid of acid-milk, and the butyrometers should be washed in warm
water and dried before the next use.
APPEARANCE OF THE TEST
The colour of the fat column should be straw yellow.
The ends of the fat column should be clearly and sharply defined.
The fat column should be free from specks and sediment.
The water just below the fat column should be perfectly clear.
The fat should be within the graduation.
PROBLEMS IN TEST RESULTS
Curdy tests:
● Too lightly coloured or curdy fat column can be due to:
● Temperature at milk or acid or both too low.
● Acid too weak.
● Insufficient acid.
● Milk and acid not mixed thoroughly.
Charred tests:
● Darkened fat column containing black speck at the base is due to:
● Temperature of the milk-acid mixture is too high.
● Acid too strong.
● Milk and acid mixed too slowly.
● Too much acid is used.
● Acid dropped through the milk.
The Lactometer test
Addition of water to milk can be a big problem where we have unfaithful farm
workers, milk transporters and greedy milk hawkers. A few farmers may also
fall victim of this illegal practice. Any buyer of milk should therefore assure
himself/herself that the milk he/she purchases is wholesome and has not been
adulterated. Milk has a specific gravity. When its adultered with water or other
materials are added or both misdeeds are committed, the density of milk
change from its normal value to abnormal. The lactometer test is designed to
detect the change in density of such adulterated milk. Carried out together
with the Gerber butterfat test, it enables the milk processor to calculate the
milk total solids (% TS ) and solids not fat (SNF). In normal milk SNF should
not be below 8.5% according to Kenya Standards(KBS No 05-l0:-1976).
Procedure:
Mix the milk sample gently and pour it gently into a measuring cylinder
(300-500). Let the Lactometer sink slowly into the milk. Read and record the
last Lactometer degree (ºL) just above the surface of the milk. If the
temperature of the milk is different from the calibration temperature
(Calibration temperature may be=20 0C ) of the lactometer, calculate the
temperature correction. For each ºC above the calibration temperature add
0.2ºL; for each ºC below calibration temperature subtract 0.2 ºL from the
recorded lactometer reading.
EXAMPLE: Calibration temperature of lactometer 20ºC.

Fig 7. Equipment used for determination of milk density

Sample Milk Lactometer Correction True reading

temperature reading

No.1 17 ºC 30.6 ºL - 0.6 ºL 30.0 ºL

No.2 20 ºC 30.0 ºL Nil 30.0 ºL

No.3 23 ºC 29.4 ºL + 0.6 ºL 30.0 ºL

For the calculations, use lactometer degrees, and for the conversion to density
write 1.0 in front of the true lactometer reading ,i.e. 1.030 g/ml. Clever people
may try to adulterate milk in such a way that the lactometer cannot show the
adulteration. But look to see if there is an unusual sediment from the milk at
the bottom of the milk can and taste to find out if the milk is too sweet or salty
to be normal. Samples of milk from individual cows often have lactometer
readings outside the range of average milk, while samples of milk from herds
should have readings here the average milk, but wrong feeding, may result in
low readings. Kenyan standards expect milk to have specific gravity of 1.026
-1.032 g/ml which implies a Lactometer reading range of 26.0 -32.0 ºL. If the
reading is consistently lower than expected and the milk supplier disputes any
wrongdoing, arrange to take a genuine sample from the supplier (i.e. inspect
milk right from source).

Alkaline Phosphatase Test for Pasteurized Milk

Pasteurisation is an essential process in the production of milk which is safe
and free from pathogens. Alkaline Phosphatase is an enzyme which is
naturally present in milk, but is destroyed at a temperature just near to the
pasteurization temperature. Alkaline Phosphatase test is used to indicate
whether milk has been adequately pasteurised or whether it has been
contaminated with raw milk after pasteurisation. This test is based on the
principle that the alkaline phosphatase enzyme in raw milk liberates phenol
from a disodium para-nitro phenyl phosphate and forms a yellow coloured
complex at alkaline pH (Scharer, 1943). The intensity of yellow colour
produced is proportional to the activity of the enzyme. The colour intensity is
measured by direct comparison with standard colour discs in a Lovibond
comparator. The test is not applicable to sour milk and milk preserved with
chemical preservatives.
Apparatus required
1. Water-Bath -maintained at 37±l⁰C, thermostatically controlled.
2. Comparator - with special discs of standard colour glasses calibrated in
µg p-nitrophenol per ml milk, and 2 x 25 mm cells.
3. Test Tubes - of size 16 x 1.50 mm and rubber stoppers to fit.
4. Pipettes - 1, 5, and 10 ml.
5. Filter Paper - Whatman No. 2 or equivalent.
6. Litmus Paper
Reagents
1. Sodium Carbonate-Bicarbonate Buffer - Dissolve 3.5 g of anhydrous
sodium carbonate and 1.5 g of sodium bicarbonate in one litre of distilled
water.
2. Buffer Substrate - Dissolve 1.5 g of disodium p-nitrophenyl phosphate in
one litre of sodium carbonate-bicarbonate buffer. This solution is stable if
stored in a refrigerator at 4°C or less for one month but a colour control test
should be carried out on such stored solutions

Procedure
1. Pipette 5 ml of buffer substrate into a clean, dry test tube followed by 1
ml of the milk to be tested. Stopper the tube, mix by inversion and place in the
water-bath
2. At the same time place in the water-bath a control tube containing 5 ml
of the buffer substrate and 1 ml of boiled milk of the same kind as that under
test that is pasteurized homogenized, low fat.
3. After 2 hours, remove the tubes from the bath, invert each and read the
colour developed using the comparator and special disc, the tube containing
the boiled milk control being placed on the left of the stand and the tube
containing the sample under test on the right. Record readings which lie
between two standard colour discs by adding a plus (+) or minus (-) sign to the
figure of the nearest standard.
NOTE - If artificial light is needed when taking these readings, an approved
‘day light’ source of illumination must be used.
MILK PROCESSING WITH TESTING PROCEDURE
TESTS FOR ADULTERATIONS OF MILK :

1. SUCROSE TEST
2. UREA TEST
3. MALTOSE TEST

SUCROSE TEST :

2. UREA TEST :
3. MALTOSE TEST :
Production of Milk Products :
There are a large variety of milk products. Some are :
1. Cream
2. Paneer
3. Curd
4. Butter
5. Ghee

Production of Cream :
● Cream is separated through a Cream separator at the time of milk
processing and used to make Butter.

Acidity test of Cream :

Cream Fat Test :
Production of Paneer :
It is a non-aged, non-melting soft cheese made by curdling milk with a fruit-
or vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd)
before pressing is called chhena.
Production of Curd :
Production of Butter :
Production of Ghee :
Fat Test of Butter
Take three samples for better reading.