Laboratory manual of milk testing

Laboratory manual of milk testing provides a practical guide to the methods and procedures used for testing milk quality in dairy laboratories and field conditions. It covers both basic tests (such as sensory evaluation, temperature, density, fat content, solids-not-fat, and adulteration detection) and advanced tests (such as microbial quality, somatic cell count, and antibiotic residue detection).

Outlines:

• Objectives of milk testing – ensuring safety, quality, and fair trade.

• Sampling techniques – correct collection, handling, and preservation of milk samples.

• Chemical tests – determination of fat, protein, acidity, and adulterants.

• Physical tests – density, freezing point, and organoleptic examination.

• Microbiological tests – standard plate count, coliform count, and hygiene indicators.

• Instrumental methods – use of electronic milk analysers and infrared spectroscopy.

• Interpretation of results – standards as per regulatory guidelines (e.g., FSSAI, BIS, Codex). This manual is intended for use by dairy professionals, stu dents, milk collection staff, and quality control personnel, serving as a ready reference to ensure safe, high-quality milk from farm to consumer. 

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