Quality Control

    AAREY MILK & MILK PRODUCTS - COMPOSITION
    BACTERIOLOGICAL STANDARD FOR MILK
    GRADATION OF MILK ON THE BASIS OF METHYLENE BLUE REDUCTION TEST
    AVERAGE COMPOSITION & NUTRIENTS IN MILK & MILK PRODUCTS
    DETAILED COMPOSITION OF MILK
    CHEMICAL COMPOSITION OF MILK OF DIFFERENT SPECIES
    DETECTION OF ADULTERANTS
    INSTRUMENTS USED FOR QUALITY CONTROL

AAREY MILK & MILK PRODUCTS - COMPOSITION

Milk Water % Fat % S.N.F % Protein % Lactose % Ash % Calories
Cow Milk 87.5 4.0 8.5 3.2 4.6 0.752 67
cow Milk 88.0 3.5 8.5 3.2 4.6 0.7 65
Aarey Special 85.0 5.5 9.5 3.78 5.0 0.77 87
Std. Milk 85.0 6.0 9.0 3.7 4.8 0.765 88
Std. Milk 87.0 4.5 8.5 3.4 4.5 0.60 72
Double Tonned 89.5 1.5 9.0 4.4 4.1 0.50 48
Tonned 88.0 3.5 8.5 4.0 4.3 0.55 67
Skimmed 90.5 0.1 8.8 3.3 4.8 0.72 33
Buffalo Milk 85.0 6.0 9.0 3.7 4.8 0.765 88
High fat Milk 85.0 6.0 8.5 3.5 4.7 0.758 80
Aarey shakti Com milk - 3.8 8.5 - - - -
Milk Products Moisture % Fat % Total Solids % Sugar % Ash % Calories per 100 Gms Yield from 100 Lts of Cow Milk in Kg
Energee 83.0 3.0 17.0 5.5 0.8 79.8 /Bottle added Vit.200I.U.
Ghee 0.3 99.7 - - - 896 3.7
Cheese 42.0 26.0 58.0 - 6.1 344 11.5
WhiteButter 15.0 82.5 85.0 - - 765 6.0
Ice Cream 64.0 10.0 36.0 15.0 - 190 -
Shrikhand 42.0 5.0 58.0 42.0 - 273 39.0
Paneer 70.0 15.0 30.0 - - 195 14.5
Yoghurt 77.0 3.5 23.0 7.0 - 102 -
Skimmed Milk Powder 03.0 1.1 97.0 - 8.0 363 9.7
Pedha 15.0 20.0 85.0 30.0 - 412 21.5
Dahi 83.0 3.0 14.0 - 0.75 70 -
Lassi 80.0 3.0 23.0 14.0 - 103 -
Masala Milk 80.0 5.0 24.9 7.0 - 119 -

BACTERIOLOGICAL STANDARD FOR MILK

Standard Plate Count Grade
1. Not exceeding 2,00,000 very good
2. 2,00,00 to 10,00,000 Good
3. 10,00,000 to 50,00,000 fair
4. Over 50,00,000 poor

GRADATION OF MILK ON THE BASIS OF METHYLENE BLUE REDUCTION TEST

Standard Plate Count Grade
1. Not exceeding 2,00,000 very good
2. 2,00,00 to 10,00,000 Good
3. 10,00,000 to 50,00,000 fair
4. Over 50,00,000 poor

AVERAGE COMPOSITION & NUTRIENTS IN MILK & MILK PRODUCTS

Dairy Products Fat % Protein % Carbohy- drates % Total Solids% Calories % Ash % Calcium Mg Phosphorous Mg
Milk 3.0 3.2 4.7 11.6 59 0.70 115 66
  3.5 3.3 4.8 12.3 63 070 117 88
  4.0 3.4 4.8 12.9 69 0.70 118 90
  4.5 3.5 4.9 13.6 74 0.70 122 92
  5.0 3.6 4.9 14.2 79 0.70 124 93
  5.5 3.7 5.0 15.9 84 0.75 126 94
  6.0 3.8 5.1 15.6 90 0.75 126 96
  6.5 3.9 5.2 16.4 95 0.80 130 100
  7.0 4.0 5.2 17.0 100 0.80 132 102
MILK PRODUCTS
Dairy Products Fat % Protein % Carbohydrates % Total Solids% Calories % Ash % Calcium Mg Phosphorous Mg
Skimmed Milk ( Buffa.) 0.1 4.2 5.4 10.5 39 0.80 150 105
Skimmed Milk ( Cow.) 0.1 3.6 5.0 9.4 35 0.75 130 100
Cream 25 2.5 3.6 31.5 250 0.60 130 100
Butter 81.0 0.6 0.4 84.5 780 2.50 20 16
ButterMilk 0.5 3.7 4.8 9.7 39 0.70 118 90
Dahi As per milk used with 5 to 7 % concentration due to loss in moisture
Ghee 99.5 0.1 0.0 99.7 896 0.10 - -
Icecream 10 5 17.6 23.4 180 0.80 150 120
CheddarCheese 32.2 32.0 2.1 63.0 398 3.70 725 495
Processed Cheese 29.9 232 2.0 60 370 4.90 675 487
Whey 0.5 13 74.5 96.5 365 8.5 572 524
Evaporated Milk 8.0 7.0 10.9 25.4 144 1.5 250 200
Condensed Milk 9.4 8.4 54.8 74.3 337 1.70 273 228
W.MilkPowder 27 26.5 38.4 98 503 6.10 960 720
Sk.Milk Powder 1.1 36.4 51.8 97 363 7.70 1294  

DETAILED COMPOSITION OF MILK

CONSTITUENTS APPROX.. CONCENTRATION / LIT
Water 860 TO 880 gms
Lipid in emulsion phase ( mixture of mixed triglecerides) 30-50gms
Phospholipids ( lacithin, Cephalin, ) 0.30 gms
STEROLS 0.10 gms
carotenoids  
vit. A, D.E.K  
Proteins (Casein) 25 gms
B- Lactoglobulin 3 gms
Lactoalbumin 0.7gms
Albumin, Psuedoglobulin etc  
Enzymes ( Catalase, Peroxidase, Amylase, Lipase, Protease)  
DESSOLVED MATERIALS  
Carbohydrates  
Lactose 40-50 gms
Glucose 50 mgs
ORGANIC AND INORGANIC ION & SALTS  
Calcium 1.25 gms
Phosphate 2.10 gms
Citrate 2.0 gms
Chloride, Sodium, Potassium, Magnesium etc. 1.00 gms
Water soluble Vitamins Thiamin Riboflavin Niacin Pyridoxine Pentothenic Acid Biotin Folic acid Choline (Total) Vit B12 inositol Ascorbic acid 0.4 mg 1.5 mg 0.2 -1.2 mg 0.7mg 3.0 mg 50 mg 1.0 mg 150 mg 7.0 mg 180 mg 20 mg
Nitrogenous material Ammonia Amino Acids Urea Createne and Createnine Uric acid Gases Carbon dioxide Oxygen Nitrogen 2-12 mg 3.5 mg 100 mg 15 mg 7 mg Milk exposed to air 15 mg 7.5 mg 15 mg
Trace element Copper, Iron, Rb, Li, Ba, Mn, Al, Zn, B, Co, I
Occasionally Present Mc, Cr, Ag, Sn, Ti,

CHEMICAL COMPOSITION OF MILK OF DIFFERENT SPECIES

SPECIES WATER % FAT% PROTIENS% LACTOSE % ASH%
Ass 90 1.3 1.7 6.5 0.5
Buffalo 84.2 6.6 3.9 .2 0.8
Camel 86.5 3.1 4.0 5.6 0.8
Cat 84.6 3.6 9.1 4.9 0.6
cow (Foreign) 86.6 4.6 3.4 4.9 0.7
Dog 75.4 9.6 11.2 3.1 0.7
Elephant 67.8 19.6 3.1 8.8 0.7
Ewe 79.4 8.6 6.7 1.3 1.0
Goat 86.5 4.5 3.5 4.7 0.8
Guinea pig 82.2 5.5 8.5 2.9 0.9
Human 87.7 3.6 1.8 6.8 0.1
Mare 89.1 1.6 2.7 6.1 0.5
Reindeer 68.2 17.1 10.4 2.3 1.5
whale 70.1 19.6 9.5 - 1.0

DETECTION OF ADULTERANTS:  Adulteration Test Photo Gallery(8 Photo) / Quality Control Video

Detection of Starch:- 
Take 3 ml of milk in test tube Boil it and cool at room temperature Add 3 drops of 1% Iodine Solution Blue colour indicates starch test Positive
Detection Of Maltose (Maltodextrine) :- 
Take 20.25ml milk in 100ml conical flock boil Add few drops of 5% Lactic Acid & Filter Take 5 ml filtrate intest tube Add 2-3 drops of 1% Iodine solution in the filtrate Brown Colour indicates Maltose test + Ve. (Positive)
Salt Test :-
Take 5ml of 0.1341% AgNo3 (Silver Nitrate) solution in test tube. Add 2 drops of 10% Potassium chromate solution. Shake well and add 1 ml of milk. Shake well. Yellow Colour Indicates Salt test is Positive.
Detergent Test :- 
Take 5ml milk in the test tube. Add 2 drops of 0.5% solution of Bromo cresol Purple solution Violet colour indicates indicates Detergent test +Ve.
Sugar Test :-
 
Fructose in cane sugar (sucrose) reacts with resorcinol in HCL to give red colour.
Take 1 ml. of milk in a test tube. Add 1ml of resorcinol Solution and mix.
Place the tube in boiling water bath for 5 min. withdraw the tube and observe the colour. Appearance of deep red colour indicates presence of sucrose or a ketose sugar. In pure milk samples no such red color is developed and sample remains white in nature. The limit of detection of method is 0.1%.
Urea Test :-
Take 5ml of milk in test tube.
Add 20mg Soya Powder and 2 drops Bromothymol blue (0.5%) Mix the solution Blue Colour after 10 minutes Indicates Urea Test +Ve.
Detection of carbonate of Bicarbonate :- (Soda Test) 
Take 5 ml of milk in test tube Add 5 ml Absolute Alcohol shake well. Add 3 drops of 1% rasalic Acid (Alcoholic solution) Mix rose/Pink colour indicates presence of sodium carbonate or sodium Bicarbonate.

Detection and Estimation of Added Glucose in milk
Procedure :- Take 1 ml of milk sample in a test tube. Add 1 ml of modified Barford's reagent Heat the mixture for exact 3 min in a boiling water bath. Rapidly cool under tap water.
Add one ml of phosphomolybdic acid reagent to the turbid solution. Observe the colour.
Immediate formation of deep blue color after adding phosphomolybdic acid reagent indicates the presence of added glucose in the milk sample.
In case of pure milk, only faint bluish color can be observed due to the dilution of barfords reagent. The limit of detection of method is 0.1%

Natural milk is clean and slightly sweet in taste. It reveals freshness but if it is adulterated it is possible to test it by color and taste at home.

Some home remedies to test milk

1.Buffalo milk is white while Cow milk is slightly yellowish in color.

2.If milk taste sour or acidic, it shows it is stale and it may curdle.

3.Test to detect starch - boil 5ml milk and cool it. Add three - four drops of 1% iodine. If blue color appears, it shows the adulteration of starch.

4.If milk is adulterated with caustic soda it shows darker shade of red as compare to natural milk during condensation.

5.If milk adulterated with sugar / glucose it taste more sweeter than natural milk.

6.If milk adulterated with salt it tastes salty.

INSTRUMENTS USED FOR QUALITY CONTROL


SR.NO INSTRUMENT NAME USE
1 MILKOSCAN It is used to scan milk in terms of proteins, milk sugar and fat and the said percentage is found out by the process of Milkoscan in 30 seconds.
2 DENSITY METER It is used to examine milk in terms of solids other than fats in the milk and which should be up to 8.5% percent in cow milk.
3 CRYOSCOPE It is the method whereby the freezing point is measured by which we get adulteration % of added water.
4 EMULSION QUALITY ANALYSER It is use to determine the size of fat globules.
5 GAS CHROMATOGRAPH AND MASS SPECTROMETER It is use for checking the strength of colour used in the milk such as Energee and Masala milk.
6 HIGH PERFORMANCE LIQUID CHROMATOGRAPH Use for checking the salt, sugar, urea in minute in micro percentage.
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