Quality

Control
Section
At Mother Dairy,Calcutta

By-
Souvik De
AE-2021-26-B
Faculty Of Technology,
Uttar Banga Krishi Viswavidyalaya,
Pundibari,Coochbehar
Introduction to Quality
Control
Quality Dairy
Mother isand
Qualitative a Quantative
broad
Calcuttaterm,
has ISO
quality 8402 defines
ais modern
checked here for
quality
Quality
raw as,"
materials
control asThe totality
well as
laboratory, processedofproducts.
equipped features
with highlyand
characteristics
modernized of a product
automatic and manual or service that
machineries
bear
to meeton theits ability
specific to satisfy stated
requirements or
laid by
implied needs."
FSSAI,ISO and others.
 Quality Control Lab
Products here we check:
● Raw Milk
Quality Control Laboratory
● Processed Milk
is● one of the most
Paneer
important
● Ghee part of a Dairy
Processing
● Curd Mix Unit as it
decides the quality of the
● Raw Cream
product
● Butter and packaging
material.
● Curd and Ghol
Fig: Quality Control Laboratory
Fig Source: Mother Dairy Calcutta
Functionality of Quality Control
Lab

 Alkalinity determination
Determination of Fat of water

 Checking of quality
Determination of SNFand(Protein
thickness&
of packaging material
Lactose)

 Determination
Acidity of Raw of strength of and
Milk, Processed
Caustic Solution
Milk, Curd, Ghol,used
Curdin CIPPaneer
Mix,

 Checking
Adulterationof ifparameters of waste
any in the Raw Milk
 water
Determination of microbial load by
MBR test
 Quality Check of Raw products like
Milk, Skimmed Milk Powder,
Fig: Functionality of Quality
Butter, Sugar, Synthetic Food Control Department
Color
Fig Source: Mother Dairy Calcutta
Fig Source: Mother Dairy Calcutta
Determination of Fat Content-Gerber
Method
Principle
MaterialsofRequired:
the Gerber Test
 Sulfuric
The Gerber
Gerber acid
test is
Butyrometer(H₂SO₄)
a widelydigests proteins
used method and other
for determining
 components
the fat content
Gerber of milk,
Centrifuge leaving
in milk andonly fat. products. It was
dairy
 Amyl
Sulfuricalcohol
developed by Dr.
acid prevents
Niklaus
(90–91% charring
Gerber
H₂SO₄) and and
in 1891 ensures
is based clear
on
 separation
the principle
Amyl alcoholof (Isoamyl
thatfat.
sulfuric acid dissolves
alcohol, 99%) proteins and
 Centrifugation
releases helps is
fat, which
Milk sample separate fat into a distinct
then measured layer.
in a calibrated
 The fat and
Butyrometer.
Pipettes risesdispensers
to the calibrated portion of a Gerber
butyrometer, where it can be directly measured. Fig: Centrifuge

Fig Source: Mother Dairy Calcutta

 Procedure:
 At first milk sample is collected in a beaker.
 10 Result:
ml concentrated H2SO4 is poured into
the  The fat content is directly read
Butyrometer.
 WithResult:
fromhelpthe
the scale 10.75
of pipette, of the
ml milk is
collectedButyrometer.
After at a temperature
centrifugation milk offat27°C
is and
added Example: If the fat
with concentrated column
H2SO4.
separated from milk and measure
 Then 1reaches
ml the 3.5 on
Iso-amyl the scale,
alcohol is addedthewith it.
it with help of Butyrometer .
 milk contains 3.5% fat.
Opening of Butyrometer is closed with the
help of lock stoppers or rubber stopper and
stirred frequently for sometime.
 Sample is placed in a Garber Centrifuge
Fig: Butyrometer
chamber and run the centrifuge at a speed
Fig: Butyrometer
of 1400 rpm for 5 minutes.
Fig Source: Mother Dairy Calcutta
 Purity of Milk
Resul :
Principle
Procedure:
 Lactometer
t: Pure milk is aused
has to test
standard the
density
Lactometer
 Milk Purity
Pour of
purity the
the milk
milk. sample into a
due to at
Reading its27fat, SNF (solids-not-
cylinder
 Lactometer or a tall
is content. glass.
hydrometer
C fat), and water
Temperature
specifically of the milk
designed should
to measure
If
26-32 water is added,
Skimmedthe density
Milk
be 27
the C.
density of milk. This density
candecreases, and the Lactometer
Place
32-36 be the Lactometer
androps.
indicator
PureofCow gently
milk in
purity
Milk
reading
the milk
and and let it float.
adulteration, as certain
If
36-40 milk is adulterated
Pure Buffalo with
Milk
Note
substancesthe Lactometer Reading
thickening added to milk (e.g.,
agents can
(LR) its
alter
Above where
40density.the milk level touches
Possible
detergent), the density
the scale. adulteration Fig: Lactometer Reading
increases unnaturally. Fig: Lactometer
Below 26 Diluted Milk
Fig Source: Mother Dairy Calcutta
Determination of S.N.F
Content
Formula to determine SNF
SNF
 (Solids-Not-Fat)
content:
Milk usually consistsrefers towater
of 87% the total
and
Richmond’s Formula:
milk
13%solids
Another excludingformula:
approximate
solid. fat. It includes
proteins,
 This lactose,
solid contains minerals, and other
SNF = (CLR / 4) Fat and *SNF.
+ (0.2 Fat in %)
dissolved
SNF= solids. SNF is essential0.44
{(%Fat+C.L.R)/4}+ for
assessing milk quality and nutritional
Where, CLR = Correct Lactometer Reading
value.
Where,FatSNF=Solid
= Fat in %Not Fat
measured in Gerber
Test C.L.R= Correct Lactometer Reading
Fat=
SNF = %Fat measured
Solid Not Fat from Gerber
Test we know total solid content and fat
When
content then we can calculate SNF by—
SNF = Total Solid(TS) - Fat
 Determination of Titrable Acidity of
Milk
Materials Required :
Principle: Fresh milk sample
Result:
Procedure:
Milk
Titratable acidity
aciditymainly
(TA) two types:is determined by
of milk
Milk isgenerally
 Take 0.1N
Total
10 Sodium
considered
mLTitrable
of hydroxide
aslightly
milk Acidity
in (%)acidic
beaker. in nature.
= Measure The pH×of0.09
volume
neutralizing
raw the
(NaOH)
milk rangesacidic components
solution
from 6.5drops present in
 Natural
the milk
Add
with
1-2
Acidity:
a This
standard isto inherent
alkali
6.7. This acidity
solution
acidity
of is primarily
of
(0.1N milk duedue to to
presence
Range Phenolphthalein
of natural
lies between
phenolphthalein components
0.12%
indicator.
presence like0.18%.
to ofcitrate,
naturalphosphatase.
components like
NaOH) in the presence
indicator (1%etc. of
solution an acid-base
in adulteration
 Acidity
Titrate
citrate, range<0.12%
with 0.1N
Phosphatase NaOH refers
until a or improper
indicator (phenolphthalein).
ethanol) The end point of
handling.
persistent pink color appears.
the titration
 is indicated
Distilled waterby the appearance of
 Acidity>0.18%
Measure initial
Developed refers
and
Acidity: to microbial
final
Developed volumeaciditygrowth,
inFig:
milk spoilage.
refers to the
Instruments
a persistent pink color, which signifies that all
of  Pipette (10 mL) increase in acidity that
burette Fig:occursFig:ofdue
Addition to
Titration
acidic components have been neutralized.
thegrowth
Buretteof bacteria in the milk. This bacteria converts the
Phenolpthalein

milksugar
Conical flask
lactose into lactic acid.
 Measuring cylinder
Fig Source: Mother Dairy Calcutta
 Methylene Blue Reduction
Test(MBR)
Principle:
The Methylene Blue Reduction (MBR) Test is a
Procedure:
Materials
Methylene Required:
blue is a redox indicator, meaning
test10used
Result:
 Take mL Iftothe
of assess
milk milk
in athe microbial
takes
sterile more
test quality
tube. of milk it changes
Methylene
color blue
based onthe solution
oxidation-reduction reactions.
 Addby
than 1measuring
5 mL
hr to
of turn
0.05% time
white it takes
methylene
again thenfor
bluemethylene
 In(0.05%)
bluemilk,
solution
milk
 dye
is and
of
microorganisms
to
good
mixbewell.
decolorized
quality and
consume
bymilk
if
oxygen
bacteria present during their
Sterile test
metabolic tubes
activities.
in the
 Close
turns the milk.
white
tube The
inwithfaster
less the
a rubber
time color
then
stopperdisappears,
the and the
 Water
As oxygen bath (37°C)
is depleted, methylene blue gets reduced and
higher
invert
milk the acceptable,
gently
is not microbial
to mix. load,
it indicating
has high lower milk
Pipettes
loses its blue color.
quality.
 Place
microbial
the tube
load. in a water

 TheMilktime sample (raw bathor
taken for complete
at 37-
decolorization
Fig: Dyed Milk
indicates the
39°C. processed)
Fig: Fig:
DyedMilk
milksample
placed in water
 Observe for load
bacterial in milk—quicker decolorization
decolorization at regular
bath means
higher bacterial contamination.
intervals without shaking.
Fig Source: Mother Dairy Calcutta
 Phosphatase Enzyme Test
Procedure:
Materials
Result: Required
The Phosphatase
After Test isisobserved.
2 hr sample used to If the
 Atdetermine
color first
Milk 1 sample
ml ofwhether
observed milk is collected
(raw,
is yellow, into
pasteurized,
milk
then has test tube
been
it confirm by
orthat
the
the help
suspected
properly
sample of pipette.
issample)
pasteurized
phosphatase by positive,
detecting i.e,the
milk is
  5presence
ml
Bufferbuffer solution
solution
of (pHtheadded
9.6) with it.
enzyme alkaline
not properly pasteurized. If color remains same
  Test tube opening
Phenolphthalein
phosphatase is closed
phosphate
(ALP). Since bysubstrate
thiscap.
enzyme is is
then it’s phosphatase negative and milk
  Then pasteurized.
Alkaline
naturally sample
presentis instirred
phosphatase raw frequently
reagent milk but for
properly
sometimes.
Incubator (37°C)
destroyed by pasteurization, its
 It is placedininto
detection milkwater bath (Incubator)
indicates incomplete at a
temperature
pasteurization of 37°C for 2 hrs
or contamination with raw
milk.
 Caustic Strength
Test
The Caustic Strength Test is used
Materials Required:
inthe dairy industry to determine
Caustic cleaning solution
the concentration of caustic
(CIP solution)
(NaOH) cleaning solutions used in
 Standard acid
Clean-in-Place (CIP) systems.
solution(HCl or H₂SO₄)
Proper caustic strength ensures
 Phenolphthalein indicator
effective
 Pipette & burette removal of
cleaning,
organic residues, and microbial
 Conical
Fig: Chemicals required for test flask
control while preventing excessive
chemical usage that could lead to
equipment damage or safety
Fig: Caustic Solution hazards. Fig Source: Mother Dairy Calcutta
Caustic Strength Test

Acceptable
Procedure:Range of Caustic Strength in CIP:

 For daily
10 ml cleaning
Caustic (MildisCleaning):
solution taken in a0.5 – 1.5% NaOH
beaker

 For
Thenheavy-duty
3-4 drops ofcleaning (Strong is
Phenolphthalein Cleaning):
added. 1.5 –
 3.0% NaOH
After that titration is done using 2.5N H2SO4.
 Take the reading when the solution is colorless.
Hardness of Water
Procedure:
Materials
Result:
Water Required:
used When
in theblack
dairycoloration
industry for Clean-in-
 10
Take
ml 10
of ml of
water water
and 10 ml of tapwith
water
comes
Place check
(CIP) the
systems reading.
and mixing milk must
 Add coloring
Coloring
have agent
agenthardness
Recommended
controlled Hardness: levels. Hard water can
 Ammonia
Then add Ammonia
buffer solution buffer
CIPscale
lead to system: 0-50
formation in equipment, reducing
Solution.
 EDTA(Ethylenediaminetetraacetic
Milk efficiency,
Mixing: 30-100 acid)
cleaning
 Titrate EDTA and check the affect milk
and can also
Boilerleading
properties, Water: <10
to poor product quality.
reading when black coloration Fig: Chemical Laboratory
occurs.

Fig Source: Mother Dairy Calcutta

 Milkoscan
Calibration:
Principle:
The MilkoScan
 Preparing
Infrared theFT3
Light is a Fourier
MilkoScan
Transmission: FT3 A Transform
forbroad
Calibration
spectrum of infrared
Result: Result is displayed within some seconds in the (IR)
Infrared
Ensure
light (FTIR)
the spectrometer
instrument
is passed through used
is clean a thin in the
beforefilmdairy
calibration.
of the milk Warm up the
sample.
screen.
industry
system to at
for
Different analyze
least 15
milk the composition
minutes.
components Useabsorb and light
the zero concentrate solution
at specific
quality
providedof milkby the
wavelengths. and manufacturer
dairy products.orIt prepare providesdeionized water with
fast, accurate,
 Absorption
controlled pH and and multiple-parameter
conductivity.
Measurement: The amount of absorbed IR light is
analysis
 Running for Zero
measured. raw
The milk,
Concentrate standardized
absorption for Calibration
pattern milk,
(spectrum) is unique for
cream,
Loadeachcurd
the mix,
zero and
component. other dairyinto
concentrate products.
the sample holder. Fig: Milkoscan
Start the
 Fourier mode
calibration Transform in the(FT)MilkoScan
Analysis: FT3The software.
FTIR The instrument
spectrometer
willprocesses
analyze the the zero solution to ofdetermine
Fig: Calibration
absorption data. Milkoscan
It converts thethe
baseline infrared
raw infrared
absorption.
absorption If any deviations
signals are detected,
into quantitative the system
values for fat,adjusts the
protein,
baseline
lactose, calibration.
SNF, etc. Fig: Result displaying on the screen
Fig Source: Mother Dairy Calcutta
 Milkoscan
:
Key Features and Benefits:
a) Rapid Analysis: The MilkoScan FT3 can provide results
within seconds, allowing for efficient quality control and
process monitoring.
b) Accurate Measurements: It offers high precision and
accuracy for components such as fat, protein, lactose, and
somatic cell count.
c) Non-Destructive Analysis: The testing process does not
damage or alter the milk sample, allowing for further
analysis or processing.
d) User-Friendly Interface: The MilkoScan FT3 is designed
with a user-friendly interface, making it easy to operate
and maintain.
 Packaging Material
GSMLength
(Gramsandper
Width:
Square Meter):
• Accuracy:GSM
• Thickness: The measures
length andthe width of the packets should
thickness
In the dairy industry, packaging materials must be
or be measured
weight of theto ensure they
packaging
safe, hygienic, and suitable
meet the specified
material.for preserving milk and
• dimensions.
Strength: A higher GSM
dairy products. generally
Checking packaging materials
• Uniformity:
indicates The dimensions
a stronger should be consistent to
ensures qualityand more durable
control, compliance with food
prevent product leakage or damage
packet.
safety standards, and product integrity.
Color: Its
• Barrier importantGSM
Properties: to check whether the
can influence the color is fading
Fig: Packaging material and
thickness checking instrument
or not, whether the printing is
packaging material's ability to protect the proper or not
product from oxygen, moisture, and other
environmental factors. Fig: Testing of packaging material

Fig Source: Mother Dairy Calcutta

 Organoleptic Test
The organoleptic test is a
sensory evaluation method
used in the dairy industry to
assess quality, freshness,
and acceptability of milk and
dairy products based on
human senses—sight, smell,
taste, touch, and sometimes
sound.
Fig: Organoleptic test of Misti doi
Fig: Organoleptic test of Paneer
Fig Source: Mother Dairy Calcutta
Thank
You