This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS., the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. The Indian Dairy Industry has made rapid progress since Independence. A large number of modern milk plants and product factories have since been established. These organized dairies have been successfully engaged in the routine commercial production of pasteurized milk and various western and Indian dairy products. Most of the supervisory and technical personnel in these dairies have had their dairy education in this country, although a few have been trained abroad as well. The author is interested in sharing his knowledge of chemical and microbiological analysis of milk & milk products with many such persons i.e. consumers, producers, graduate and post-graduate students of food technology, microbiology, dairy technology, doctors, and research scholars in the interest of our business and for the safety of our consumers. It is essential to make awareness regarding food safety standards. The term 'quality' covers physical, chemical, microbiological and safety aspects of a product. A poor-quality food product will have poor market value, short shelf life and could also be a health hazard to consumers. In order to safeguard the existing market and expand the business of the co-operative dairy sector, it is essential to produce superior quality products that are safe for consumers. In order to fulfill the information appropriate to producers, consumers and milk processers, the book has been prepared. I hope the reader, besides basic concepts, will also gain an overview of the current status of many diverse and interesting aspects of physico-chemical and microbiological analysis of milk and milk products.
Dr.Bhujendra Soni is currently employed asVeterinaryAssistant Surgeon (VAS) for Government of Chhattisgarh. He is graduated (B.V.Sc.&A.H.) in 2011 from College of Veterinary Science & A.H., Anjora, Durg (C.G.), has obtained M.V.Sc. in Livestock Products Technology & Meat Science from ICAR-IVRI, Izatnagar (U.P.). He has also a teaching experience for a yearin Dept. of Veterinary Public Health in C.V.Sc. & A.H., Sikar, Rajasthan. He has worked as Technical Manager and Technical Officerin C.P. Pvt. Ltd., Pune and Simran Pvt.Ltd. in Chhattisgarh region respectively for a year. He has secured 19th rank in Chhattisgarh Public Service Commission for V.A.S. selection. He has got ICAR Junior Research Fellowship AIR 31st. He has also qualified ICAR NET in discipline Livestock Products Technology & Meat Science in the year 2014 and 2015. He has published 12 research papers, 15 Abstracts and 8 popular articles related to Livestock Products and Poultry Production Management. He is the life time member of 2differentprofessional societies andact asMember of Scientific review committees of different journals.
Dr. Anuradha Yadav is currently employed as Veterinary Assistant Surgeon (VAS) for Government of Chhattisgarh. She is graduated in 2011 from College of Veterinary Science and Animal Husbandry, Anjora, Durg. She has done her post-graduation in Animal Nutrition from GADVASU, Ludhiana (Punjab). She has been awardedgold medalfor bestM.V.Sc. student. She has alsomany research papers to her credit published in reputed National and International journals.
Dr. Ajay Kumar Chaturvedani is an Assistant Professor, Department of Veterinary Extension, Faculty of Veterinary and Animal Sciences, Rajiv Gandhi South Campus- Banaras Hindu University, Mirzapur, U.P., India. He has completed Bachelor of Veterinary Sciences and Animal Husbandry degree from the College of Veterinary Sciences and Animal Husbandry, Dau Shri Vasudev Chandrakar Kamdhenu Vishwavidyalaya, Anjora, Durg, Chhattisgarh. He has been awarded M.V.Sc. degree with ICAR-JRF and Ph.D. degree with UGC-JRF & UGC-SRF inVeterinary Extension Education from ICAR- Indian Veterinary Research Institute, Izatnagar in the year 2014 and 2017, respectively. He has started his professional career as a Junior Scientist at Krishi Vigyan Kendra, Dantewada (C.G.) and continued as a contractual teacher in Department of Veterinary and Animal Husbandry Extension Education, College of Veterinary Science and Animal Husbandry, Anjora, Durg (DSVCKV). He has also awarded ICMR-JRF and RGNF-JRF for pursuing his Ph.D. He is the lifetime member of 6 different professional societies and act as Member of Scientific Advisory Board and review committees of different journals. He has contributed more than 30 research papers, book chapters, compiled teaching manual and booklets, edited compendium and review articles in National and International Journals.
1. Introduction........................................................................................ 1
2. Collection of Milk Sample for Chemical and Bacteriological Examination ............................................................ 5
3. Physical Examination of Milk ....................................................... 17
4. Adulteration of Milk and Method of Detection (Reduction of fat)............................................................................. 19
5. Adulteration in Milk ....................................................................... 29
6. Rapid Platform Test ........................................................................ 35
7 Methylene Blue Reduction Test (MBRT) ..................................... 43
8. Resazurin Test.................................................................................. 47
9. Test for Heated and Pasteurized Milk ......................................... 51
10. Bacterial Examination of Raw and Pasteurized Milk, Milk Product and Water for Processing Plants .......................... 55
11. Standard Plate Count ..................................................................... 59
12. Test for Coli Form Group of Organisms ...................................... 63
13. Faecal Streptococci .......................................................................... 67
14. Examination of Milk for Tubercle Bacilli..................................... 69
15. Bovine Mastitis ................................................................................. 71
16. Isolation and Identification of Organisms of Public Health Significance from Milk and Milk Products .................... 75
17. Adulteration in Ghee ...................................................................... 79
References ......................................................................................... 81
