Department of Biosciences

Report of Microbial and Chemical Analysis of

milk and milk products at SUMUL Dairy, Surat

Name : Sonvane Truptiben K.

Roll No : 2223
Master’s of Biosciences (Microbiology)
Guide : Dr. Dhara Gamit
Training guide : Mrs. Jahanvi Desai
  Products
Milk Varieties Milk Products Traditional Sweets

• Amul Gold • Paneer • Elaichi Peda

• Amul Shakti • Ghee • Keasr Peda

• Amul Tazza • Cow ghee • Elaichi Shrikhand

• Amul Slim’N’ Trim • Probiotic Skim Milk Dahi • Ghari

• Amul T-Top • Probiotic Dahi • Kesar Dryfruit

• Amul T-Speacial • Amul Masti Dahi • Mango Shrikhnd

• Sumul Pasteurized skim Milk • Lassi • Gulab-Jamun

• Sumul Cow Milk • Jadi Chhash • Rasgulla

• Sumul Jome • Masala chhash

• Sanjivani (For Mid-day Meal • Chhash

Scheme)
• Khoa
• Sumul Slim and Trim
• Butter
• Sumul Health+Milk
Laboratory Sections in SUMUL
1. RMRD Laboratory
2. Process Laboratory
3. Main Laboratory
4. Microbiology Laboratory
1. RMRD Laboratory
RMRD Lab is for testing raw milk received from
various villages via tankers at 4°C temperature.
The milk from various villages (including small
individual farmers) is first collected in small amounts
at receiving center and is sent for testing at RMRD.
On arrival of the tanker the milk is stirred using a
plunger, later the temperature is checked and a small
portion is sent at RMRD and Process Lab.
 
Seal checked of Milk Tanker at security gate and weighed on weigh bridge

Sampling of milk and

Shake the milk in tanker and measure the temp
platform testing of milk at
of milk.
RMRD Lab

Unloaded of tanker if milk is

Milk stores in Raw Milk Silo OK.

Milk passed in Pasteurizing silos for

pasteurization.
Instrument used at RMRD Lab
Sample
1.MILKOSCAN Milk, Cream, Whey, Concentrated whey, Ice
cream, Desserts, Fermented products and
Concentrated milk

Parameters
Fat, Protein, Lactose/Reduced Lactose, Total
solids, SNF, FPD, Total Acidity, Density, FFA,
Citric Acids, Casein, Urea, Sucrose, Glucose and
Fructose. Targeted and untargeted adulteration
screening.
Platform Tests of Raw Milk at RMRD Lab:

 OT (Organoleptic Test)
 COB (Clot on boiling)
 pH (Potential Hydrogen)
 %SNF (Solid Not Fat)
 %Fat
 %Acidity / % Lactic Acid
 Sugar
 Alcohol
 Urea
Daily samples at RMRD lab(First Shift)

Sample Total no of Pass Sample Rejected

Sample Sample
Raw chilled milk 70 70 00
tanker
Raw chilled milk 10 10 00
silo
Bulk cooling 850 850 00
Unit sample
Test Performed of given milk sample
1) pH
• Using calibrated pH meter, measure the pH of milk.
• If the pH is below 6.7 then it indicates spoilage. (Bacterial degradation)
• If pH is >=6.9, the animal is suffering from Mastitis disease. (color turns red)

PH VALUE MILK TYPE

6.6-6.7 Normal
6.4-6.6 Slightly acidic
6.3 OR LOWER Acidic
6.8 OR HIGHER Alkaline
pH of given Milk Sample of test

Sample name pH
Mahuva 6.78
Anaval 6.80
Songadh 6.74
Chikhli 6.70
Bamniya 6.73
2) Acidity of Milk

Take 10ml of milk sample and dilute it with 10ml distilled

water.
Add few drops of phenophthylene.
Titrate it with 0.1N NaOH.
Observe the end point light pink.
Note down the reading and calculate the acidity using
following formula.
Acidity= Reading×0.09
 Calculation of given milk sample of Valvada
B.Reading : 1.36
Acidity= 1.36×0.09
= 0.123
3) Alcohol test
 Alcohol test can be performed using 72%, 68% and 65%. However, at
SUMUL 68% is used.
 If the test is negative at 65%, then further tests at 68% and 72% are not
required.
 Take 2 ml of raw milk.
 Add 2ml of 68% Ethyl alcohol.
 If there is no coagulation, clotting, or precipitation then the milk is of
good quality.
 Result of Milk Sample Tested

Sample name Observation

Jalgaon No precipitation
Songadh No precipitation
Valvada No precipitation
Mahuva No precipitation
Vyara No precipitation
4) Clot on Boiling (COB)
 Take 5ml of milk in a clean test tube.
 Put the test tube on the burner and allow it to boil.
 Drain the milk sample and check for clot at the bottom of the tube.
 If the clots are seen the test is positive i.e., the milk is of bad quality.
 Result of milk sample tested
Sample name Clot
Vyara No clotting
Chikhli No clotting
Navapur No clotting
Jalgaon No clotting
5) Sugar Test
 Take 1 ml of milk sample in a test tube.
 Add 1 ml of sugar reagent.

Color change Result

Orange/Red Positive
No change in color Negative

 Result of Milk sample tested

Sample Name Observation

Bamniya Negative
Navapur Negative
Chikhli Negative
6) Urea Test
 Take 2ml of milk sample in a test tube.
 Add 1ml of urea reagent.
 Keep it in water bath for 5 mins.

Color change Result

Yellow Positive
No change in color Negative

 Result of milk sample tested

Sample name Observation

Vyara No change in color
Jalgaon No change in color
Chikhli No change in color
Bamniya No change in color
 At SUMUL, along with sugar, urea some other tests are calculated
using Milkoscan.

8) Milkoscan
 The sample is kept directly under the milkoscan.
 The amount of protein, Fats, %SNF, Lactose, Glucose, etc. can be
obtained.

9) Organoleptic test(OT)
 Smell
 Color
 Test
SUMUL standards for milk types
Variety Sumul Standards
  %Fat %SNF
Amul Gold 6.10±6.15 9.05-9.15
Amul Shakti 4.55- 4.65 8.55-8.65
Amul Taaza 3.05-3.015 8.55-8.65
Amul T-Top 3.05-3.15 8.55-8.65
Amul T- special 4.55-4.65 8.55-8.65
Sumul Cow milk 3.65-3.75 8.55-8.65
Sumul SNT/ Delite 1.55-1.65 9.05-9.15
Skimmed milk Max 0.1 Min 9.10
2. Process Laboratory
 Process lab is for testing of
• Raw Milk
• Pasteurized Milk
• Homogenized Milk
• Cream
• Whey
• Buttermilk
1) MBRT (Methylene Blue Reduction Test)

 PROCEDURE
 Take 1 ml Methylene blue in a test tube.
 Add 10 ml of milk sample.
 Mix it well.
 Incubate it at 37°C.
Time required Quality
10-15 mins Adulterated
<4 hours Poor quality
>4 hours Good quality
Result of Raw Milk sample tested

Sample Name Time Color Change

Chikhli 1 hr Decolorize
Songadh 1-2 hr Decolorize
Bamniya 1 hr Decolorize
Navapur 1 hr Decolorize

 Raw milk usually loses its color in 1-2 hours.

Result of Pasteurized Milk sample tested

Sample Name Time Color Change

Mahuva 7 hr Decolorized
Valvada 7 hr Decolorized
Vyara 7 hr Decolorized
Chikhli 6 hr Decolorized

 pasteurized milk usually takes 7-8 hours.

2) Fat Testing using Gerber Method.
 Take 10ml of concentrated H2SO4 in a Butyrometer.
 Add milk sample.
 Add 1 ml Amyl alcohol.
 [NOTE- For milk 10.75 ml of milk sample is taken while for
cream 5ml of sample is taken.]
 Add distilled water for level adjustments.
 Cap it with the stopper and mix it properly.
 Centrifuge it for 5 mins at 1100 rpm.
 Note the %fat. Reading should be taken from bottom of the fat
column to the lower border of meniscus of the scale.
Result of milk sample tested
Sample Name Fat present in sample
Mahuva 3.3
Chikhli 3.3
Navapur 3.4

Result- For cream %fat should be more than 35%. While for milk it
falls between 3.3-3.5%.
3)Alkaline phosphate Test
 PROCEDURE
 Take 5 ml of Alkaline phosphate reagent in a test tube.
 Add 1 ml of milk sample.
 Put it in an incubator at 37°C for 15-30 mins.
 Observe the result.

 Interpretation

Color Test Quality

Yellow Positive Poor milk
No change in color Negative Good milk
Result of milk sample tested

Sample Name Color change

Bamniya No change in color
Valvada No change in color
Chikhali No change in color

 From the above result of tested sample can analysis that milk have
good quality.
3. Main Laboratory
Introduction
Quality assurance refers to the program for the systematic monitoring
and evaluation of various aspects of the project service, or facility to
ensure that standard quality is maintained.
It includes regulation of the quality of the raw-materials, assemblies,
products and components, services related to production,
management and inspection process.
It analysis the quality of products so that specific requirements are
achieved with established plans.
 Ghee Analysis
 Butter Analysis
1) % Moisture
Take an empty aluminum dish.
Weigh the empty aluminum disk.
Add 10gm of Ghee sample into it and weight it.
Put it into Hot Air Oven for 1 and half hour at 105°C.
Take it out and keep it into the desiccator for 15 mins. and let it cool.
weigh the disk and the sample.
calculate the weight loss.
Calculate the moisture % by the given formula.
 

 
 
 
5) Butyrometer Reading (BR) Test for adulteration
Take 10ml H2SO4­­­ in Butyrometer.
Add 10.75 ml Ghee sample in it and 1ml Amyl alcohol.
Close it with the help of stopper and key, mix it well.
Keep the Butyrometer in the Centrifuge and rotate it for 5 mins.
Then the fat portion will separate from the solution (Top layer).
Take the fat layer carefully and check the BR reading with the help of
Butyrorefractometer machine.
Result: BR=42.
Range= 41-43
If >43 then it means the product is adulterated.
4. Microbiology Laboratory
Equipment Used In Microbiology Lab

Microscope
Centrifuge
Incubator
pH Meter
Hot Air Oven
Weigh Balance
Laminar Air Flow
Refrigerator
Colony Counter
Autoclave
Bactoscan
Microbial Standards Followed for Dairy products In
SUMUL Dairy
Count Pasteurized Liquid Milk Paneer
White
Butter (15
kgs)
Coliforms 10-15/gms Ab/10ml 50-90/gm
E.Coli Ab/gm Ab/gm 10/gm
Salmonella Ab/gm Ab/25gm Ab/25gm
L.Monocytog 10/gm Ab/gm Ab/gm
enes
Staphylococc Max 50/gm Max 17/gm 50-100/gm
us
Bacteriological Standards of Raw Milk

SPC/ml/ gm Grade
Not Exceeding 2,00,000 Very Good
Between 2,00,000 & Good
10,00,000
Between 10,00,000 & Fair
50,00,000
Over 50,00,000 Poor
Methods for test milk and milk products in
microbiology lab

1. Methods of isolation and identification of E.Coli.

2. Isolation and identification of Salmonella.
3. Isolation, identification and enumeration of
Clostridium Perferingens.
4. Horizontal method for detection of Lesteria
Monocytogens.
5. Spread plate technique for enumeration of Bacillus
Cereus.
Daily samples at microbiology lab (first shift)

Sample Total Passed Rejected

sample sample sample
Liquid Milk 200 198 04
Pasteurized 100 100 00
White butter
Paneer 100 100 00

Rejected samples are reprocess for standardization.

THANK YOU !