Quality of Diary Products
Quality of Dairy Products Judging Grading and Standardizing Booklet No. 278
Dairy Management & Milk Products: DMMPS - 8
Contents
Preface
I. Introduction
II. Milk Grades
III. Fundamental Rules for Judging Milk
IV. Detection of Adulteration in Milk
V. Detection of Water in Milk
VI. Detection of Adulteration in Ghee
VII. Off-Flavours in Milk
VIII. Quality Control Tests
IX. Bacteriological Tests
X. Standards of Dairy Products
XI. PFA Standards for Milk Products
Preface
Milk is a complete food which is liked by almost all the people. Despite 'Operation Flood' there is still scarcity of milk the market. A common man is still deprived of milk. The milk & milk products in the market is mostly adulterated. People follow different methods to test the purity of the milk. But, best is to test the milk & milk products in the laboratory by scientific methods. This booklet describes in detail different lab methods to test the adulteration of milk & milk products.
Dr. K. T. Chandy, Agricultural & Environmental Education
I. Introduction
Judging of milk refers to the evaluation of its "eating quality" on the basis of various attributes; Grading refers to the classification of milk into different grades. The 'eating quality' of any dairy product is determined by organoleptic/sensory tests, smell taste, touch and sound. Of these, taste and smell are the most important in judging and grading. Based on the quality as determined by the evaluation of the milk, samples could be broadly classified into two categories: acceptable and rejected.
The samples which are grouped under "acceptable category" can further be differentiated in grades. This classification is based on physical characteristics such as colour, smell, taste and presence of visible foreign material in milk. The evaluator makes use of the most sensitive organs viz. eyes, nose, tongue and hands.
II. Milk Grades
The
Dairy Management & Milk Products: DMMPS - 8
Contents
Preface
I. Introduction
II. Milk Grades
III. Fundamental Rules for Judging Milk
IV. Detection of Adulteration in Milk
V. Detection of Water in Milk
VI. Detection of Adulteration in Ghee
VII. Off-Flavours in Milk
VIII. Quality Control Tests
IX. Bacteriological Tests
X. Standards of Dairy Products
XI. PFA Standards for Milk Products
Preface
Milk is a complete food which is liked by almost all the people. Despite 'Operation Flood' there is still scarcity of milk the market. A common man is still deprived of milk. The milk & milk products in the market is mostly adulterated. People follow different methods to test the purity of the milk. But, best is to test the milk & milk products in the laboratory by scientific methods. This booklet describes in detail different lab methods to test the adulteration of milk & milk products.
Dr. K. T. Chandy, Agricultural & Environmental Education
I. Introduction
Judging of milk refers to the evaluation of its "eating quality" on the basis of various attributes; Grading refers to the classification of milk into different grades. The 'eating quality' of any dairy product is determined by organoleptic/sensory tests, smell taste, touch and sound. Of these, taste and smell are the most important in judging and grading. Based on the quality as determined by the evaluation of the milk, samples could be broadly classified into two categories: acceptable and rejected.
The samples which are grouped under "acceptable category" can further be differentiated in grades. This classification is based on physical characteristics such as colour, smell, taste and presence of visible foreign material in milk. The evaluator makes use of the most sensitive organs viz. eyes, nose, tongue and hands.
II. Milk Grades
The