Chemical Quality Assurance of Milk and Milk Products

ISBN-13: 9789811541667 / Angielski / Twarda / 2020 / 341 str.

Kamal Gandhi; Rajan Sharma; Priyae Brath Gautam

Spis treści

Introduction

 

1.1 Status of production of milk and milk products in India and Abroad

 

1.2 Status of consumption of milk and milk products in India and Abroad

 

1.3 Common difficulties faced by dairy industry in Quality Assessment of raw milk

 

Sampling Plan for Milk and milk products

 

2.1 Sampling Plan for Raw Milk

 

2.2 Sampling Plan for Processed Milk

 

2.3 Sampling procedure for Cheese

 

2.4 Sampling procedure for Paneer

 

2.5 Sampling procedure for Khoa

 

2.6 Sampling procedure for Channa

 

2.7 Sampling procedure for Sweetened Flavored Milk

 

2.8 Sampling procedure for Dahi and Yoghurt

 

2.9 Sampling procedure for Srikhand

 

2.10 Sampling procedure for Ice-Cream

 

2.11 Sampling procedure for Evaporated and Sweetened Condensed Milk

 

2.12 Sampling procedure for Ghee, Butter Oil and Anhydrous Butter Oil

 

2.13 Sampling procedure for Butter

 

2.14 Sampling procedure for Milk Powders

 

Quality Assessment of Raw milk

 

3.1 Visual and organoleptic tests

 

3.2 Sediment test

 

3.3 Clot-on-boiling test

 

3.4 Alcohol test

 

3.5 Alcohol-Alizarin test

 

3.6 Heat Stability for high heat treated milk

 

3.7 Detection of preservatives in milk

 

 

3.7.1 Neutralizers

 

 

3.7.2 Boric acid and borates

 

 

3.7.3 Formalin

 

 

3.7.4 Hydrogen peroxide

 

 

3.7.5 Benzoic acid

 

 

3.7.6 Salicylic acid

 

 

3.7.7 Hypochlorites

 

3.8 Detection of adulterants

 

 

3.8.1 Sucrose or cane sugar

 

 

3.8.2 Starch or other cereal flours

 

 

3.8.3 Urea

 

 

3.8.4 Glucose

 

 

3.8.5 Maltodextrin

 

 

3.8.6 Pond water

 

 

3.8.7 Vegetable fat

 

 

3.8.8 Vanaspati

 

 

3.8.9 Mineral oil

 

 

3.8.10 Animal body fat

 

 

3.8.11 Buffalo milk in cow milk

 

 

3.8.12 Mastitic/ abnormal milk

 

 

3.8.13 Addition of Skim milk powder

 

 

3.8.14 Detection of adulteration in milk using biosensor and immunological techniques

 

3.9 Compositional analysis of raw milk

 

 

3.9.1 Fat test

 

 

3.9.2 Solids-not-fat test

 

 

3.9.3 Titratable acidity

 

 

3.9.4 Protein content

 

 

3.9.5 Lactose content

 

 

3.9.6 Ash content

 

Quality Assessment of Processed milk

 

4.1 Chemical Tests for Processed Milk

 

 

4.1.1 Fat test

 

 

4.1.2 Solids-not-fat test

 

 

4.1.3 Titratable acidity

 

 

4.1.4 Protein content

 

 

4.1.5 Lactose content

 

 

4.1.6 Ash content

 

 

4.1.7 Total solids/ Moisture content

 

 

4.1.8 Phosphatase test

 

 

4.1.9 Turbidity test

 

 

4.1.10 Homogenization efficiency

 

 

4.1.11 Creaming index

 

Quality Assessment of Milk Products

 

5.1 Analysis of Cheese, Paneer, Khoa and Channa

 

 

5.1.1 Fat test

 

 

5.1.2 Moisture and Total solids content

 

 

5.1.3 Total Protein content

 

 

5.1.4 Soluble protein

 

 

5.1.5 Total ash content

 

 

5.1.6 Titratable acidity

 

 

5.1.7 Salt content

 

 

5.1.8 Total Volatile fatty acids

 

 

5.1.9 Ripening index

 

5.2 Sweetened flavored milk

 

 

5.2.1 Total solids content

 

 

5.2.2 Titratable acidity

 

 

5.2.3 Turbidity test

 

 

5.2.4 Fat test

 

5.3 Dahi, Yoghurt and Srikhand

 

 

5.3.1 Moisture and Total solids content

 

 

5.3.2 Fat content

 

 

5.3.3 Protein content

 

 

5.3.4 Titratable acidity

 

 

5.3.5 Diacetyl content

 

5.4 Ice-Cream

 

 

5.4.1 Fat content

 

 

5.4.2 Total Solids content

 

 

5.4.3 Protein content

 

 

5.4.4 Sucrose content

 

 

5.4.5 Over-run in ice-cream

 

 

5.4.6 Melting of ice-cream

 

5.5 Evaporated and Sweetened Condensed milk

 

 

5.5.1 Fat content

 

 

5.5.2 Total solids content

 

 

5.5.3 Sucrose content

 

 

5.5.4 Titratable acidity

 

 

5.5.5 Protein content

 

5.6 Ghee, butter-oil and Anhydrous butter-oil

 

 

5.6.1 Moisture test

 

 

5.6.2 Free fatty acids

 

 

5.6.3 BR value

 

 

5.6.4 Reichert-Meissl Value (RM value)

 

 

5.6.5 Polenske Value (P value)

 

 

5.6.6 Peroxide value

 

 

5.6.7 Saponification value

 

 

5.6.8 Iodine value

 

 

5.6.9 Total Cholesterol

 

 

5.6.10 Antioxidant in ghee

 

 

5.6.11 Adulterants in ghee

 

 

 

5.6.11.1 Vanaspati in ghee

 

 

 

5.6.11.2 Mineral oil

 

 

 

5.6.11.3 Animal body fat

 

 

 

5.6.11.4 Vegetable oils

 

 

 

5.6.11.5 Phytosterol test

 

 

5.6.12 Fatty Acid Analysis of Ghee/ Butter Oil/ Anhydrous Butter Oil

 

5.7 Unsalted butter and table butter

 

 

5.7.1 Moisture content

 

 

5.7.2 Curd content

 

 

5.7.3 Salt content

 

 

5.7.4 Fat content

 

 

5.7.5 Free fatty acid content

 

 

5.7.6 Acid value

 

5.8 Milk Powders

 

 

5.8.1 Fat test

 

 

5.8.2 Moisture and Total Solids content

 

 

5.8.3 Protein content

 

 

5.8.4 Ash and acid insoluble ash content

 

 

5.8.5 Acid insoluble ash

 

 

5.8.6 Total carbohydrate (only for infant and weaning foods)

 

 

5.8.7 Minerals and vitamin content (only for infant and weaning foods)

 

 

5.8.8 Titratable acidity

 

 

5.8.9 Reconstituton properties

 

 

 

5.8.9.1 Bulk Density

 

 

 

5.8.9.2 Insolubility index

 

 

 

5.8.9.3 Scorched particles

 

 

 

5.8.9.4 Dispersibility

 

 

 

5.8.9.5 Flowability

 

 

 

5.8.9.6 Wettability

 

 

 

5.8.9.7 Sinkability

 

 

 

5.8.9.8 Particle size

 

Calibration and Standardization

 

 

6.1 Calibration of milk pipette

 

 

6.2 Calibration of butyrometer

 

 

6.3 Calibration of lactometer

 

 

6.4 Calibration of pipette

 

 

6.5 Calibration of volumetric flask

 

 

6.6 Calibration of measuring cylinder

 

 

6.7 Calibration of beaker

 

 

6.8 Calibration of thermometer

 

 

6.9 Calibration of weighing balance

 

 

6.10 Standardization of acids and bases

 

Tests to ensure quality of dairy products

 

 

7.1 Determining strength of Washing solution

 

 

7.2 Determination of available chlorine in hypochlorites

 

 

7.3 Determination of iodine in chemical sanitizers

 

 

7.4 Assessing sterility of dairy equipments

 

 

7.5 Hardness determination of water

 

 

7.6 Biological oxygen demand of dairy effluent

 

 

7.7 Chemical oxygen demand of dairy effluent

 

 

7.8 Detection of contaminants (melamine, aflatoxin M1, Lead and other heavy metals)

 

Specifications of chemicals used in dairy industry

 

8.1 Specification of Gerber sulfuric acid

 

8.2 Specification of amyl alcohol

 

8.3 Specification of common salt

 

8.4 Specification of sodium citrate

 

8.5 Specification of nitric acid

 

8.6 Specification of Disodium phosphate

 

8.7 Specification of Sodium thiosulphate

 

8.8 Specification for Reagent grade water

 

Sampling procedures for milk and milk products

 

Quality Concepts

 

Safety and Regulatory Aspects of Dairy Industry

 

11.1 WTO Aggrements and SPS measures

 

11.2 CODEX Alimentarius commission

 

11.3 International Organization for Standards (ISO)

 

11.4 HACCP

 

11.5 Regulatory Institutions of India

 

11.6 FSSAI standards for milk and milk products

 

11.7 Agmark and BIS standards for milk products

 

Index

O autorze

Kamal Gandhi has been a Scientist at the Department of Dairy Chemistry, National Dairy Research Institute, Karnal since 2016. He has received his Ph.D. degree in Dairy Chemistry from National Dairy Research Institute University in 2014, and worked at the Gujarat Cooperative Milk Marketing Federation (GCMMF), Amul, for one and half years. His areas of expertise include: milk and milk products adulteration detection, functional foods and milk lipids. He is the author of 20 research, review and popular science articles in national and international journals and compendiums and recipient of best paper and poster awards. He is a life member of the Indian Science Congress Association, Association of Food Scientists and Technologists, India (AFSTI), and the Indian Dairy Association (IDA).

 Rajan Sharma is currently working as the Principal Scientist at the Department of Dairy Chemistry, National Dairy Research Institute, Karnal. He has 21 years of experience in the field of milk quality and analytical dairy chemistry. He has been associated with Food Safety and Standards Authority of India since 2009, as a member of the Scientific Panels on Milk and Milk Products as well as on Methods of Sampling and Analysis. He has worked as an assessor for the National Accreditation Board for Testing and Calibration Laboratories (NABL) since 2003. Many of the rapid methods for assessing milk quality developed by his group have been commercialized for the dairy industry. He is a recipient of the NRDC Meritorious Invention Award – 2013, and is a Fellow of the National Academy of Agricultural Sciences and National Academy of Dairy Science.

Priyae Brath Gautam is currently pursuing his PhD in Dairy Chemistry at the National Dairy Research Institute, Karnal. He was the Deputy Manager (Quality Assurance) of the Punjab State Co-operative Milk Producers' Federation Limited for 2 years. He was awarded the University Gold Medal for his academic excellence in his undergraduate course in Dairy Technology.

Bimlesh Mann is currently the Head and Principal Scientist at the Dairy Chemistry Division at ICAR-National Dairy Research Institute, Karnal. Her research over the last 28 years has focused on the chemistry of milk and milk products, with a focus on bioactive milk proteins and peptides, functional dairy foods and nanoencapsulation of bioactive components for dairy foods. She is also involved in research related to quality assurance of dairy products. She is the recipient of a Best Teacher Award from the Indian Council of Agricultural Research.

Blurb

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. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, 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.

 This book is a valuable resource for researchers and industry professionals dealing with dairy products.