Milk Test

Milk Test

We posses one of the best equipped, structured laboratories with dozen of highly qualified staff. We rigorously test procured milk using various modern technology recommended by prestigious leading laboratories in India. Here are some of the examples of what we test in our Milk:

 

Orgaloleptic Test and Temperature

S. No Parameter Requirements Method of Test Ref to

1

Cleanliness Satisfactory IS:1479(Part-II)1961

2

Temperature °C Max. 7.0 * IS:1479(Part-II)1961

3

Foreign Matter Absent IS:1479(Part-II)1961

4

Organoleptic Evaluation Clean Flavour IS:1479(Part-II)1961

5

Titrable Acidity % (as lactic acid) at 8.5% SNF 0.153  max. and 0.100 min. IS:1479(Part-II)1961

6

MBRT minutes 30 min. IS:1479(Part-I)1961

7

Clot on Boiling (COB) Negative IS:1479(Part-II)1961

8

Alcohol (60% V/V, sp gr. 0.91) Negative IS:1479(Part-II)1961

9

Neutralizer (Rosalic Acid) Negative IS:1479(Part-II)1961

10

Urea Negative IS:1479(Part-I)1960

11

Ammonia Compounds Negative IS:1479(Part-II)1961

12

Nitrate Compound ** Negative IS:1479(Part-II)1961

13

Starch and Cereal Flour Negative IS:1479(Part-I)1961

14

Salt Negative IS:1479(Part-II)1961

15

Sugar Negative IS:1479(Part-I)1961

16

Glucose Negative IS:1479(Part-II)1961

17

Formalin ** Negative IS:1479(Part-II)1961

18

Hydrogen Peroxide ** Negative IS:1479(Part-II)1961

19

Butyro Refractometer (BR) at 40OC -Top Layer 40-43 IS:0548 (Part-1)1964

20

Reichert Meissl (RM) value – Top Layer 28 min. IS:3507 :1966

21

Maltodextrin (By Enzymatic) Negative at 1/4 IS:1479(Part-II)1961

22

Mineral Oil ** Negative IS:1479(Part-II)1961

23

Antibiotic Residue ** Negative IS:1479(Part-II)1961

24

Sodium Ion Max. 550 ppm on 8.5% SNF IS:1479(Part-II)1961

25

Protein (By Kjeldhal***) Min. 36 % on SNF basis IS:1479(Part-II)1961

Chemical Composition of Milk

  Cow Buffalo Human
Water  % 87.2 83.5 87.4
Total Solids  % 12.8 16.5 12.6
Fat  % 4.0 7.2 4.3
Lactose % 4.7 4.8 6.8
Protein % 3.4 3.8 1.25
Mineral % 0.7 0.7 0.2
SNF(Solids-not-fat)Minimum  % 8.8 9.3 8.3