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Raw Milk Testing Procedures at RMRD Lab

The document summarizes milk testing procedures at RMRD Laboratory and the main KMF laboratory. At RMRD Laboratory, raw milk is tested for temperature, acid content using phenolphthalein, and lactic acid content using the methylene blue test. At the main laboratory, processed milk is tested for acid content, lactic acid using methylene blue, and ethanol curdling to check for spoilage or adulteration. The aim of these tests is to check the acidity and ensure the milk meets standards for processing and consumption.

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Dhanya shree
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338 views1 page

Raw Milk Testing Procedures at RMRD Lab

The document summarizes milk testing procedures at RMRD Laboratory and the main KMF laboratory. At RMRD Laboratory, raw milk is tested for temperature, acid content using phenolphthalein, and lactic acid content using the methylene blue test. At the main laboratory, processed milk is tested for acid content, lactic acid using methylene blue, and ethanol curdling to check for spoilage or adulteration. The aim of these tests is to check the acidity and ensure the milk meets standards for processing and consumption.

Uploaded by

Dhanya shree
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

KMF - INTERNSHIP

R.M.R.D LAB
Raw milk supplied from BMC is first tested at RMRD laboratory, each compartment raw milk is being
tested. Farmers supply milk to specific/nearby BMC ( about 7-8 villages have one common BMC).
Testers from KMF at each BMC conduct primary testing and maintain milk at 4 deg.C insulated tanks
are used .

At RMRD laboratory – ( raw milk)

1. Milk temperature : 5-7deg.c increase in milk temperature favours growth of microorganisms


2. Acid content detection – 10ml of raw milk is added with 1-2 drops of phenolphthalein and
titrate it against 0.1N NaOH solution(in burette)
Presence of pale pink colour indicates acid content . supposed to be maintained at 0.1
3. Methylene blue test – checks for lactic acid content . 10ml of raw milk is added with
methylene blue and kept in constant temperature water bath of 60deg.c
Blue solution turns white indicates decolourization of methylene blue . about 240min taken
for decolourisation proves good stable milk, less than 18-min is discarded .

At main laboratory – (processed milk)

1. Acid content test


2. Methylene blue test
3. Ethanol test – shows curdling of milk
10ml of processed milk is added with 72% ethanol, if the milk curdles it indicates curdling
has started or spoilage of milk.
If curdling at 72% , attempt 65% ethanol test – if it results in curdling it indicates complete
curdling of milk.
This will usually be due to adultration, adding of water to milk or not maintainance of 4deg.c
at BMC.
4. Processed milk in a test tube is kept under Bunsen burner , if curdling takes place the
processed milk is reported and discarded.

The main aim of these tests is to check extreme acidic/basic content.

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