Title
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Sub-Titles
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Testing of Milk
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Platform Tests:
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Clot on Boiling (COB) Test
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Alcohol Test (To determine heat stability of milk)
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Determination of Titratable Acidity
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Determination of Preservative and Adulterants
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Hydrogen Peroxide
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Hypochlorites
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Formaldehyde (Honnies Test)
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Boric Acid and Borates
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Maltodextrins
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Urea
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Neutralizers
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Starch
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Sugar
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Salt
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Mineral Oil
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Other Tests:
Determination of milk fat (Gerber Method)
Testing
Fat in Homogenized milk
Microscopic observation of fat globules size
Determination of SNF (Volumetric Method)
Determination of
Total Solids
Phosphatase Test
Determination of Ash content in milk
Determination of Protein in milk
Testing
of Milk Powder
Moisture
Content by IMA
Moisture Content by drying method
Titrable Acidity
Rosalic Acid Test
Scorched
Particles
Ash Content
Insolubility Index
Fat
Percent (WMP)
Fat percent (SMP)
Bulk Density
Testing
of Butter
Determination of Moisture
Determination of Curd
Determination of Fat
Titrable
Acidity
Analysis of Salt in Table Butter
Testing
of Ice Cream
Determination of Fat
Determination
of Protein
Titratable Acidity
Determination of Total Solids
Phosphtase Test
Titratable Acidity (Candy Mix)
Determination of Total Solids (Candy Mix)
Testing
of Paneer
Determination of Moisture
Determination
of Fat
Determination of Acidity
Testing
of Ghee
Determination of Moisture
Free
Fatty Acids Percent as Oleic Acid
Butyro Refractometer Reading
RM Test
Testing
of Flavoured Milk (UHT Milk)
Determination of Fat
Determination of Total Solids
Determination of Acidity
Testing
of Sterilized Cream
Determination of Fat
Determination
of Acidity
Testing
of Lassi
Determination of Fat
Determination of Total Solids
Determination
of Acidity
Testing
of Curd
Determination of Fat
Determination of Acidity
Testing
of Water
Hardness
PH
Sulphite Ions (For Boiler Water)
Phosphate
Ions (For boiler water)
Residual Chlorine in Water by Tolidine Method
Residual Chlorine in Water by Chlorotex Method
Preparation
Chemical Solutions/Reagents
PLATFORM TESTS
Clot
on Boiling Test :
Apparatus:
Test Tubes, Spirit
Lamp
Principle:
To detect in a
rapid manner the presence of extent of developed acidity, which might render
the milk unsuitable for processing and distribution.
Procedure:
Conduct COB test by
taking about 5 ml of milk in a test tube, boil on the flame of a spirit lamp.
Observation:
Formation of clots
in the test tube indicates COB positive milk and is unacceptable.
Alcohol
Test (To determine heat stability of milk) :
Apparatus:
Test Tubes
Reagents:
80% ethyl alcohol;
60% ethyl alcohol
Principle:
This test is
conducted to know the heat stability of milk. It is useful in the manufacture
of condensed milk, UHT, Dried and Pasteurized milk. 80% ethyl alcohol is
recommended for selection of milk to process under UHT system. For selection of
milk to pasteurize, 60% ethyl alcohol is recommended. One of the factors
causing heat instability of milk is disturbance in mineral balance.
Procedure:
Take 5 ml of milk
in a test tube. Add the desired percent of ethyl alcohol in equal quantity.
Shake the contents. Observe for clots.
Observation:
Absence of clots
indicate that the milk is suitable for respective heat treatment.
Determination
of Titratable Acidity
Apparatus:
Burette, Conical
flask (100 ml capacity), Stirring Rods, Pipette (10 ml) & Tilt Measure (1
ml) for indicator.
Reagents:
N/10 NaOH,
Phenolphthalein indicator.
Principle:
When freshly drawn,
milk contain very low acidity acid contributed by its constituents, namely,
carbondioxide, citric acid, albumin, casein and minerals.Later during storage
due to bacterial action on lactose acidity increases. Since alkali neutralizes
acid the acidity of milk is estimated through titration against standard alkali
using phenolphthalein as indicator. Normal acidity of milk range from 0.14% to
0.16%. Lower range (less than 0.12%) indicate neutralization and higher range (more
than 0.16%) indicate development of acidity due to bacterial action or mastitis
milk.
Procedure:
Take 10 ml milk in 100 ml conical flask, add 10 ml distilled water. Add 1ml phenolphthalein indicator and titrate against N/10 NaOH till a faint pink colour appears to determine the percent lactic acid in milk.( The pink color has to match with rosaniline acetate bench solution.)
Calculation:
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