Pradeshik Cooperative Dairy Federation , Uttar Pradesh

Topic- Qualitative Testing of Milk & it’s Products

Duration of Training –30/06/23 – 29/07/23

Submitted to - Submitted by -
Mr GN Sahu Sparsh Tiwari
( In charge of Quality Assurance) ( Khwaja Moinuddin
Chishti Language University)

1
 DECLARATION

I am Sparsh Tiwari , a student of the Khwaja Moinuddin Chishti

Language University,would like to solemnly declare here that a
training report on Qualitative Testing of Milk &its Products has been
authentically prepared by me. This report is based on the data and
stats I collected during the period running under the guidance of Mr.
GP Sahu in charge of quality control.

2
 ACKNOWLEDGEMENT

I am very thankful to Mr Kamal Kishore (inchargeof Quality

Assurance) at Lucknow milk union for his co-operation.
I am also highly obliged to Mr G.P Sahu (Agmark Chemist) Lucknow
milk union for giving me his valuable time and interest in the training
project.
I am also thankful to Mr Manoj Kumar Maurya (Lab Technician) for
giving me guidance and valuable information.
I would also give special thanks to all the outlet holders I have visited
for their support, information, co-operation, and advice to complete
my project details.
I would also like to give special thanks to all staff and member of
Lucknow Producers Co-operative Milk Union Ltd. Parag Dairy
Lucknow.
I am also thankful to my institute for giving a such opportunity to do
summer training in a Parag Lucknow Milk Union.

3
S. No Topic

1. Dairy Industry at present

2. About Parag

3. About the plant

4. Plant Layout

5. Milk Processing

6. Products at Parag

7. Complete milk testing: DOCK

LAB
8. Adulteration test in milk

9. Conclusion

4
 DAIRY INDUSTRY AT PRESENT

India is ranked 1st in milk production contributing 23 percent of

global milk production. Milk production in the country has grown at a
compound annual growth rate of about 6.2 per cent to reach
209.96tonnes in 2020-21 from 146.31 Million tonnes in 2014-15.
The top 5 milk producing states are Uttar Pradesh (14.9%), Rajasthan
(14.6%), Madhya Pradesh (8.6%), Gujrat (7.6%) and Andhra Pradesh
(7.0%).
India alone produces milk worth 8.5 lakh crores annually, which is
more than the total production of wheat and rice altogether. India
produces 2099 lakh tonnes of milk annually, which is enough to
provide each person with 427 grams of milk each day. India pays it
milk producers 75 paise for every rupee spent on milk purchases.
The dairy industry in India contributes 5% to the Indian economy and
gives employment to more than 8 crores of farmers i.e. form of
animal husbandry, milk production and other allied activities.
The Government of India in association with the Department of
Animal husbandry and Dairying in June 2020 announced a $2.1
Billion infrastructure development fund with an interest subsidy
scheme to promote investment by private players and MSMEs in
dairy, meat processing and animal feed plant which in return is
expected to create 3.5 million jobs.

5
 ABOUT PARAG

Parag, Uttar Pradesh is a government funded co-operative. It

processes and milk and other dairy products. It was established in
1938 by Mr. Gopal Pandaya. He started his small venture in
Ganeshganj, Lucknow with an investment of 100 rupees and a
production of just 20 litres. The products produced at Parag are
distributed throughout the state. The co-operative plant is set in 33
cities in the state, including Meerut, Prayagraj, Noida, Varanasi,
Ayodhya, etc, and of course the capital of the state Lucknow. The
milk co-operative draws its inherit strength from the farmers
committed participation which includes more than 5.91 lakh rural
milk producing families of 12,500 villages.
Parag ensures to fulfil all 3 objectives of the dairy which are:

• To provide fair rates of milk to milk farmers in order to improve

their financial condition.
• To remove the mediators completely.
• To provide good quality products to consumers.

To keep the employees motivated it also provides a bonus at the end

of a year whenever there is profit. It also has luring awards for the
milk farmers such as 'GokulPuraskar'. Whichever farmer brings milk
of the highest throughout the year get this reward. Bitanadevi from a
village in the outskirt of Lucknow has been getting the award since
many years.

6
Parag has recently set up a new plant in Lucknow which is just seven
months old and happens to be set up with Asia's latest technology for
the dairy industry. The plant is fully mechanized with very minimal
manual work.
Everything is controlled by computers. Lab’s are equipped with
'Milkoscan' by Indie FOSS for checking the milk composition and
adulterants and the"Refractometer' by ATAGO to check the Butyro-
Refractometer (B.R.) reading of ghee. Chemicals used are of
Analytical Grade and Laboratory Grade. All instruments Used in labs
are calibrated with high precision. They are sent for testing at a
NABL.
The working staff at Parag is also very welcoming and friendly. They
maintain complete transparency while working and work with
dedication. These are huge variety of products produced at Parag with
a high demand in the market. All the products are of very good quality
and seems to meet all the parameters required at any time.

7
 About The Plant

• The plant is situated at Chakganjaria, Lucknow, covering an area

of 5 acres
• The plant has been recently set up is equipped with the latest
technology.
• It holds a capacity of processing 3,00,000 litres of milk every
day.
• Daily production of the plant is up to 1,00,000 litres.
• This plant also acts as a cluster unit.

The other plants are situated in 5 different cities in the state, which
are:
1. Raebareli
2. Hardoi
3. LakhimpurKhiri
4. Sitapur
5. Unnao

8
The Plant Building consists of 2 floors
1. The Ground Floor
2. The First Floor
The ground floor consists of a Milk Reception Unit and Tanker Bay, 7
Silos for pasteurized and raw milk storage, an Alcove room which
connects us to the gate of the silos at the back of it for the purpose of
transferring milk to it. It also consists of a Reception/Dock Lab, CIP
Room, Rinse and RCM Room, Control Room/Office, Paneer
Processing Room, Crate Washing Area, Packaging section, Incubation
Room, Buffer Room and Blast Room. There are several storage room
like Cold store, the most important storage unit, then we have
Packaging material storage and Khoya and Panner storage room.
Milk Reception Unit/Tanker Bay: The milk reception line includes
intake liquid milk for further processing in a milk processing plant.
The primary function is to eliminate air, measure the quantity,
pumping and cooling before storing and further processing.
Silo Foundation: The silo foundation consists of a total 7 silos.
Thecapacity of each silo is 60000 litres, 3 silos are allocated for raw
milk storage known as'Raw Milk Storage Tanks' (RMST's) whereas 4
are allocated for pasteurized milk storage known as 'Pasteurized Milk
Storage Tank' (PMST's).
Alcove Room: The alcove room connects us to opening gate of silos
which are situated at the back of them.
Reception/Dock Lab: This lab, as he name suggests is situated right
beside the tanker bay. Raw milk is tested in the lab before unloading
of milk in order to check for any adulteration, fat percentage and SNF
percentage. All types of milk testing are performed in the dock lab.

9
Cleaning-in-Place(CIP) Room: The room consists of 5 silos,
consisting of lye tank, acid tank, hot water, recuperation tank and a
fresh water tank.
Paneer Processing Room: The processing of paneer takes place in
this area. The processing step such as heating of milk, acidifying of
milk, curd separation and pressing of curd takes place in this room.
Crate Washing Area: This section is specific to washing of milk
crates in a machine designed especially for the washing of crates. It is
situated right before the packaging section and is connected to the
packaging section through conveyor belt.
Packaging Section: This is an essential part of any food plant. Filling
of Milk, mattha, chaach and dahi takes place in this section. The area
consists of different kinds of machines for filling and packaging of
various products.
Incubation Room: The incubation room is essential for dahi
preparation.The room maintains a temperature of 40-42 degrees
Celsius for dahi preparation. Filled dahi cups and polypacks are
brought to this room after filling for the purpose of incubation.
Blast Room: Dahi is kept in this room for the purpose of setting of
curd. The temperature of this room is maintained below 4 degrees
Celsius. Dahi is kept in this for minimum 4-6 hours before dispatch.
Cold Store: All finished goods except butter are stored in this room
before dispatch. The temperature of this room is set below 4 degrees
Celsius.
Packaging Material Storage Room: This room is used for the
storage of all kinds of packaging material for milk and other dairy
products. Each packaging material has been given a series number.
The costing of packaging material used is calculated with the help of
the series number. The first floor consists of the plant office, Quality
control and assurance lab, incubation room, Laminar Air Flow Unit
(LAFU), Process Hall, Control Room, Curd processing room, Butter
Processing room, Butter packing room, Butter deep room, Ghee

10
processing room, Ghee packing room, Ghee storage room, Horizontal
Milk storage Tank (HMST room), Khoa processing room, packing
storage room.
Plant Office: The quality control in charge/ the factory manager sits
in this office.
Quality Control and Assurance Lab (QC/QA lab): This lab is
involved with all kinds of testing of various milk products such as
dahi, mattha, chaach, shrikhand, peda, paneer, etc. The lab is equipped
with advance machinery to perform the most efficient testing. The
incubation room and the LAFU is also attached to the QC/QA lab for
the purpose if performing microbiocidal testing on milk products.
Process Hall: This hall is equipped with pasteurizers, homogenizers
and cream separators for milk processing. This is controlled by the
control unit in the control room.
Curd Processing Room: This is the curd processing room, where the
milk is standardized, heated and inoculated with culture for curd
processing. The filling of hand is also done in this area whereas the
cups are filled downstairs in the packing area.
Ghee Processing Room: Ghee is processed from the white butter
processed in the plant and then packed and stored into the storage
room.
Butter Processing Room: Butter is processed with the cream
separated from milk. There is an entire unit set for butter production
including churns, chillers, butter packing machine and then the
produced butter is stored in the deep freezer at -18 degrees Celsius.
Horizontal Milk Storage Tank (HMST room): There are 4
horizontal milk storage tanks which store standardized, pasteurized
market milk ready for filling in packing and dispatch. The purpose of
the horizontal tanks is efficient filling of milk into packs as the milk is
moved downstairs which is aided by the gravitational force.

11
Khoa Processing Room: Milk is heated through steam produced in
the boiler house and the heated to a concentration appropriated for
khoa making.Milk for kheer is also produced in this room.

Processed Market Milk

Definition Of Milk: According to PFA, Milk is normally mammary

gland secretion derived from one or more healthy milch animals. It
should be free from extraneous matter and colostrum. The
composition of milk is as follows.

S.No Major Constituents Minor Constituents

1. Water Phospholipids
2. Fat Steroid
3. Protein Vitamins
4. Lactose Enzymes
5. Ash Pigments

Composition of Milk

CONSTITUENTS COW MILK BUFFALO MILK

WATER 86.00% 84.00%

TOTAL SOLIDS 13.00% 16.00%

FAT 5.00% 7.00%

SNF 8.50% 9.00%

12
PROTEINS 3.40% 3.80%

LACTOSE 4.50% 4.50%

ASH 0.70% 0.078%

Milk Processing

1. Grading of milk: It refers to the eating quality of milk. Prior to

unloading. milk is tested for its microbial load, fat percentage, S- IN-1
percentage, specific gravity, and any adulteration. Only after the
approval from lab testing, the milk is unloaded for further processing.
2. Chilling of Milk: After the unloading process, the milk is chilled to
or below 4 degrees Celsius and stored at this temperature until further
processing in milk silos. The main purpose of chilling is to prevent
microbial growth and increase in acidity of milk.
3. Homogenization: In simple words, homogenization, process of
reducing a substance, such as the fat globules in milk, to extremely
small particles and distributing it uniformly throughout a fluid, such
as milk. When milk is properly homogenized, the cream will not rise
to the top. Homogenized milk is treated in such a manner to ensure
break up of fat globules to such an extent that after 48 hours of
storage there is no visible cream separation occurring in milk and fat
percentage of milk in top 100 ml in a quart bottle or a proportionate
volume in container of other size, does not differ by more than 10% of
itself from fat percentage of remaining milk as determined after
through mixing.
Double stage homogenizer is often used in the dairy industry. In the
first stage, the pressure maintained in the homogenizer for the first
stage is of about2000-2500 psi and for the second stage the pressure is
around 500 psi. This is an optional step in processing, carried out in
the basis of the type of product being processed.
13
4. Pasteurization: The process was named after the French
microbiologist, Louis Pasteur, whose research in the 1860s
demonstrated that thermal processing would deactivate unwanted
microorganisms in wine. Spoilage enzymes are also inactivated
during pasteurization. Today, pasteurization is used widely in the
dairy industry and other food processing industries.
Different Types of Pasteurization Method

a. Thermalization: Heat the milk to between 57°C to 68°C and hold

for 15minutes. Thermalization targets pathogenic bacteria while
leaving the good bacteria in the product. The low temperatures do not
alter the structure and taste of the milk.

b. Batch pasteurization: Also known as low-temperature long time

(LTLT) pasteurization. Heat the milk to 63°C for 30 minutes. The
extended holding time causes the alteration in the milk protein
structure and taste.

c. Flash Pasteurization: Also known as high-temperature short time

(HTST) pasteurization. Heat the milk to between 72°C to 74°C for 15
to 20 seconds.

d. Ultra-high temperature (UHT) pasteurization: Heat the milk to

between 135°C to 140°C for 2 to 4 seconds. The extreme heat targets
Coxiellaburnetii, which causes Q-fever. The heat kills all the
vegetative forms of bacteria and the milk can survive for 9 months.
High Temperature Short Time Pasteurization is the most common
method of heat treatment used in dairy industries today.

Different Parts of HTST Pasteurizer

14
Balance tank: The balance tank maintains the flow in the pasteurizer.
The capacity of this tank is 400 liters.
Regeneration Tank 1: Regeneration tanks are used for warming
upthe raw liquid milk to a temperature up to 78-80 degrees Celsius.
The purpose of 3 tanks is to gradually raise the temperature of milk
rather than rapidly in order to control energy losses. Heating begins in
the first tank and ends at the lastone.
Regeneration Tank 2
Regeneration tank 3
Heating section: The heating section heats up the milk to 78-80
degrees Celsius to kill all potential pathogenic bacteria.
Holding section: This section is made for holding the milk or any
liquid being pasteurized at 78 degrees for 15 seconds in order to kill
pathogenic microorganisms. Coxiella Brunetti which causes 'Q fever'
is one of the main targeted bacteria during pasteurization of milk.
Chilling Section: The milk is chilled to a temperature below 3
degrees Celsius in the chilling section to improve shelf life and retard
bacterial growth of pathogens (if any). The milk is passed through
regeneration tanks and then to the chilling section.

5. Standardization: standardization of milk refers to the adjustment

(raising or lowering) of the milk fat and solids not fat content of milk
to prepare different varieties of milk, e.g.. double-toned, toned,
standardized milk, etc. objectives of standardization are:
• To comply with the legal requirements for particular milk/ dairy
products.
• To provide the consumer with a uniform product.

15
• To ensure economics in production.

Products At Parag

Parag offers a wide range of products, from the very basic milk to rich
Indian delicacies like GulabJamuns and Milk cakes. Each product is
produced with high quality standardized raw material. There is a
standard operating procedure (SOP) for the production of each
product which has been certified by ISO 22000:2005, It is also
certified by HACCAP.
PRODUCTS
S.No. Names Of Product
1. Full Cream Milk
2. Standardized Milk
3. Toned Milk
4. Skimmed Milk
5. Sweet Dish
6. Plain Dahi
7. Poly pack Dahi
8. Chhach
9. Mattha
10. Chenna Kheer
11. Shrikhand
12. Patisa

16
 13. Milk cake
14. Rasgulla
15. Besan Laddu

Full Cream Milk: Full cream milk contains 6 % fat and 9% Solid-
Not-Fat (SNF) which is the highest amount of fat and SNF found in
market milk. This standard is set by the Food Safety Standards
Association of India (FSSAI). The milk procured from the villages
has an average of5.2-5.4% fat and 8.20-8.50% SF, hence we need to
add milk solids and fat to the procured milk in order to reach the
desired standard. FCM milk is sold in an orange colour packaging.
There are 4 types of packaging sizes available in the market, that is:
• 170ml poly pack
• 500ml poly pack 1 litre poly pack a
• 5 litre poly pack
Standardized Milk: Standardized milk contains 4.5% fat and 8.50%
Solid-Not Fat (SNF). This milk is processed by Parag especially for
the 'Indian Army' It is daily supplied only to the cantonment of the
city. Parag produces 9000 litres of standardized milk every day. The
packaging colour of this type of milk is green and this comes in only
one size that is the 500 mlpoly pack.
Toned Milk: Toned milk is standardized to 3% fat and 8.50% solid-
not-fat (SNF). Toned milk is fortified with vitamin A and vitamin D.
This variant of milk is packed in a blue colour poly packed due to
high demand, there are 5 different types ofpackaging sizes available
for toned milk, that are:
• 105ml poly pack
• 180 poly pack 500ml poly pack
• 1 litre poly pack.
• 5 litres poly pack
17
Skimmed Milk: Skimmed milk is stripped off of all the fat in milk
and contain from 0-0.5% fat only. The Solid-Not Fat (SNF) in this
type of milk is 8.70% which is 0.20% higher thatstandardized and
toned milk. This type of milk is preferred by people looking for low
fat options in their diet, people trying to lose weight and even heart
patients. This type of milk comes with purple packaging and is sold
only in one size of packaging that is 500ml poly pack.
Dahi: Dahi is the product obtained from pasteurized or boiled milk by
souring, natural or otherwise,by a harmless lactic acid or other
bacterial culture. Dahi may contain added cane sugar. Dahi shall have
the same minimum per cent of milk fat and milk solids-not-fat as the
milk from which it is prepared. The shelf life of dah is around 7 days.
Parag produces 2 types of Dahi.
1. Sweetened Dahi
2. Plain Dahi.
It is produced with pasteurized and homogenized milk. The minimum
amount of fat in milk used in dahi preparation should be around 3.2-
3.6% with solid-not-fat (SNF) around 11%.
The reason behind a higher percentage of SN in milk is that is aids in
well setting of the curd. In order to increase the SNF of the milk we
add skimmed milk powder to the milk. The organized sector for dahi
market is around 23-24% and rest of the market falls under the
unorganized sector, with the NCR region being an exception. The
organized market.

18
 COMPLETE MILK TESTING: DOCKLAB

Testing of density of milk using a lactometer

Material required:
1. Milk sample
2. Lactometer
3. Cylindrical flask
4. Thermometer
Procedure:
• Take a milk sample and add some milk to the cylindrical flask. Put
the lactometer in the flask and continue adding the rest of the milk till
the cylindrical flask is filled to the brim.
• Make sure the temperature of the milk to be tested is 15.5 degrees
Celsius as the lactometer is calibrated at this temperature. Take the
reading of the lactometer. The more the reading of the lactometer, the
more is the Total Solid (TS) present in the milk. The reading we get
from the lactometer is the Clear Lactometer Reading (CLR).

Testing of Fat percentage and Solid-Not-Fat (SNF) in Milk

Material Required:
1. Butyrometer
2. Lock stopper
3. Lock stopper key

19
4. Pipette
5. 90% conc. Sulfuric Acid
6. Amyl Alcohol 7. Distilled Water
8. Gerber Centrifuge
Procedure:
• Take sample and heat it to 40 degrees. Heating the milk will
remove gases such as oxygen, carbon-di-oxide and nitrogen and
prevent any bubble formation. This aids in getting accurate
result. Let the temperature of the sample of milk come down to
27 degrees Celsius
• Take 10 ml 90 percent concentrated sulfuric acid in the
butyrometer.
• Using a pipette take 10.75ml milk and slowly add this to the
sulfuric acid in butyrometer by tilting it. The addition must be
slow but should be completed within10-12 seconds. Slow
addition of milk ensures no losses by burning of the fat content
of milk.
• Straighten the pipette at 90 degrees for 5 seconds, then tilt it at
45 degrees and slightly press the mouth of the pipette 3 times in
order for all the milk to come out it.
• Now add eyml amyl alcohol to the milk.
• You may add a few drops of distilled water in order to level the
butyrometer.
• Seal the butyrometer using a lock stopper and shake it
vigorously. Shaking will burn the minerals of the milk resulting
into a dark brown liquid (resembling black coffee) and the
mixture will reach temperature of 65 degrees Celsius. Now we
put the butyrometer into the centrifuge for 5 minutes at 1400 pm
for proper separation of fat. We need to put a balance
butyrometer in front of testing butyrometer to ensure proper
centrifugation in the balance in the machine. Butyrometer
consists of water.

20
 • After 5 minutes the centrifuge opens automatically, we can see
the results.
We can adjust the level of fat using a lock stopper key for after taking
down the fat reading, we calculate the SN with the help the case of
noting the.
After taking down the fat reading, we calculate the SF with the help
of the followingreading:
Formula:
SNF% = CLR/4+ fat% *0.2 +0.29
Where, CLR=Clear Lactometer Reading

Testing Acidity of Milk:

Material Required
1. Pipette
2. Milk sample
3. Beaker
4. Sodium Hydroxide with normality N/10
5. Phenolphthalein

Procedure:
• Take 9 ml milk in a beaker using a pipette. Add 1 ml
phenolphthalein to the milk.
• Take NaoH in a pipette and start titrating the milk.
• Make sure to titrate with dry hands for proper dripping of the
NaOH from the pipette.Stopimmediately when the colour of the
milk changes to baby pink. Note the amount of NaoH consumed
for titration of milk, take reading for the same formula used for
the calculation of acidity of milk:9*N* weight of the sample

21
Where,
N = Normality of NaoH
V = Volume of NaoH consumed

MILKOSCAN
Milkoscan FT1 is dedicated to liquid dairy production. It allows you
to control and standardize liquid dairy products while simultaneously
screening for abnormalities. It works on the FTIR spectroscopy
technology. It is connected to a computer to display the results of
testing.
Parameters for Testing
• Fat Protein Lactose
• Total solids
• SNF
• FPD
• Total acidity
• Density-FFA
• Citric acids
• Casein
• Urea
• Sucrose
• Glucose
• Fructose
• Galactose

22
Testing of Moisture Percentage, Curd Percentage and Fat
percentage of White Butter:

Materials required:
• White butter sample
• Beaker
•Glass covered weighing balance
• Spatula
• Hot Plate
• Desiccator
• Petroleum ether
• Hot air oven

Procedure:
1. Moisture Percentage of Butter
• Take a beaker and measure the empty weight of the beaker on a
weighing scale.
• Note down the weight of empty beaker i.e. WI.
• Now press tare and take 10.0000 grams of butter in the beaker.
Add the weight of empty beaker and the weight of the sample.
Mark this as W2.
• Set the hot plate to 40 degrees and heat the butter till the butter
turns dark golden brown and curd granules start to separate.
• Once this is done, put the beaker in the desiccator for it to cool
down.
• Weight the beaker again and note down the weight. This weight
is less and indicates loss of moisture. This is W3.
• Calculation of moisture percentage (W2-W/Weight of sample)
*100

23
2. Curd Percentage of Butter
• Take the dark brown butter or ghee and wash the sample with
petroleum ether.
• First washing involves using 30 ml of petroleum ether. Carefully
pour the petroleum spirit all over the circumference of the
beaker in order to wash all fat from the walls.
• Let it rest for a few seconds and let the curd the settle down,
then drain all the liquid.
• Repeat this process 2 more times with using 15ml petroleum
ether each time.
• After 3 washings, the curd will be mostly free of fat and will
begin to look moisture free.
• Now we will put the beaker in the hot air oven for 25-30
minutes and let it dry.
• After drying the curd, we will let it cool down in the desiccator
for 20 to 25 minutes.
• After cooling the beaker, we will now weigh the beaker again.
Mark it as W4 Take reading.
• Note the difference between this weight and the weight of empty
beaker.

Moisture Calculation for PEDA, PANEER or any solid dairy

product

Materials Required:
•Sample
• Parchment Paper
• Weighing Scale
• Aluminium petri dish
24
• Spatula
• Mixing rod
• Dry sand
• Hot air oven

Procedure:
• Weigh 2 grams sample with the help of weighing scale Note
down weight of sand + weight of dish + weight of mixing rod +
lid. This is WI.
• Add sample and note down the weight again, this is W2-
Rupture the sample in the petri dish along with sand with the
help of mixing rod. Make sure the sample has been ruptured and
mixed evenly with the sand.
• Transfer the petri dish to the hot air oven for 2 hours at 102
degrees Celsius
• After 2 hours remove the dish from the oven and transfer in to
the desiccator for 25-30 mins for cooling down
• After cooling, weigh the dish again and notice the difference in
temperature, this isW3

Calculation of moisture loss:

W2-W3 = W4,
Where, W4 is the amount of moisture in the sample.
Moisture percentage = W4/W2*100.

25
 Methylene Blue Reduction Test (MBRT)

The basic objective of this experiment is to determine the quality of

the milk throughMethylene Blue reduction test.
Principle:
The principle behind this test is that the quality of the milk is
determined by observing the colour that appears in the milk after
addition of dye like methylene blue. Because methylene blue is a
redox indicator, which loses its colour when it comes under the effect
of lack of oxygen. Bacterial metabolism causes decrease of oxygen in
the milk due to formation of reducing substances. The time taken by
the dye to get reduced determines the number of microbes in the milk
and the metabolic reactions in the microorganism.
Procedure:
1.Take 10 ml milk in a test tube using a sterilized pipette, taking care
of the critical control point here which is using a sterilized test tube
which has been in an autoclave or a hot air oven for 2 hours at 121
degrees Celsius
2.The cork which is used for sealing of the test tube should also be
boiled in water and should be handled using only sterilized forceps
only. MBR solution:
a. Mix 1-gram MBR powder with 270ml distilled water, this solution
is the stock solution.
26
b. Now mix 10 ml stock solution with 100 ml distilled water, this is
the working solution. Add 1 ml MB working solution into the milk.
Seal the test tube with cork.Set the test tube in water bath at 37
degrees Celsius, make sure the test tube is immersed in water till the
level of milk in the test tube and observe at every 30 mins for
discoloration.
3.Raw milk usually take 15-30 minutes until discoloration and
pasteurized milk should take not less than 5 hours minimum until
discoloration.
To Check the Total Solids (T.S.) in milk
Materials required:
• Milk sample
• Weighing scale
• Aluminium petri dish.
• Water bath
• Hot air oven
• Desiccator

Procedure:
• Note down the fat percentage of milk.
• Take 2 petri dish for each sample and weigh them to note down the
weight of empty dish, mark this as 'A'.
• Add 5 ml milk sample to each dish.
• Weigh the petri dishes again and calculate the weight of sample of milk.
• Keep the petri dishes above the water bath at 100 degrees Celsius for the
water evaporate from the milk. Keep the dishes like this for 30 minutes or
until a dry layer to form on the surface of the milk.
• After this, remove the dished from the water bath and transfer them to the
hot air oven for at least 2 hours.
• Remove the petri dish from the oven and put it in the desiccator for 30
minutes
• Weigh the dish again, this weight is 'B'.

27
Calculation of total solids in milk:
B-A weigh of total solids in milk 'C'
Percentage of TS in milk = C/weight of sample

Adulteration Tests in Milk

Sugar Test: Take 3 ml milk and add 5 ml sugar solution. Mix and
immense the test tube in boiling water for 5 minutes. If the solution
turns blood red, then it means it is positive for sugar.
Soda Tests: Take 2 ml milk sample and add 2 ml soda solution to it.
Mix the solution and observe change in colour. If the colour change is
pink, test is negative and if the colour change is brick red, test is
positive.
Urea Test: 2 mi milk sample and 2 mi urea test solution. Mix and boil
and cool to observe colour. If the change in colour is brick red then it
is positive. If white then it is negative.
Salt Test: Take 5 ml milk sample and add few drops of potassium
dichromate and 5 ml of silver nitrate. Mix and observe colour change.
If the colour change is yellow then the test is positive, else if brown
then the test is negative.
Starch Test: Take 3ml of milk sample in test tube and add 5 drops of
iodine solution, mix it and observe change in colour. Result- If blue in
colour, then test is positive, if brown or yellow then test is negative.
Formalin Test: 5ml of milk sample in test tube + 1% FeC13 0.5ml,
mix it, pour H.SO, from side of test tube & observe colour. Result- If
violet in colour, then test is positive: if yellow then test is negative.
Glucose test: 1ml of milk sample in test tube + 1ml barford (reagent
A), heat for 3 min in boiling water, now cool in tap water+ 1ml
28
phosphomobilic acid (reagent), mix it, & observe colour. Result- If
dark blue in colour, then test is positive, if light blue then test is
negative.
Mineral oil test: 50ml of milk sample in test tube centrifuge for 15
min, remove cream layer, convert it into ghee + 1ml ghee in a flask &
22ml alcoholic KOH slowly into it, heat it +25ml distilled water, mix
it observe colour. Result- If turbidity is their then test is positive; if
transparent then testis negative.
CONCLUSION

* This training program was a great opportunity for me to interact

with dairy laboratory equipment and how they are operated.

* It gave me a better understanding about the production, packaging

and qualityassurance of dairy products.

* The great cooperation and guidance of the staff of the plant towards
its trainees has made it possible for me to grasp better
practicalknowledge of the dairy industry.

29