Milk and Milk Products

Quality and Chemical Parameters

No. Parameter
1 Milk Fat
2 Moisture
3 Solids Not Fat
4 Milk Protein
5 Lactose
6 Added sucrose
7 Titrable acidity
8 Insolubility index
9 Scorched Particle
10 Lactate
11 Total ash
12 Acid Insoluble Ash
13 Weight/Volume
14 Alkaline Phosphatase
15 Turbidity Test
16 Creaming Index
17 Size of lactose crystals
18 Sterility test
19 Reichert Meissl value
20 Polenske value
21 Butyrorefractometer reading
22 Peroxide value
23 Free Fatty Acid

Chemical Adulterants

No. Parameter
1 Detection of Cane sugar
2 Detection of Starch
3 Detection of Cellulose
4 Detection of added Urea
5 Detection of Ammonium Compounds
6 Detection of sulphates
7 Detection of glucose
8 Detection of sodium chloride
9 Detection of nitrates
10 Detection of neutralizers
11 Detection of QAC
12 Detection of Anionic Detergent
13 Detection of gelatine
14 Detection of formalin
15 Detection of Hydrogen Peroxide
16 Detection of Boric acid
17 Quantitative estimation of added Maltodextrin
18 Detection of foreign fat in milk fat