MANUAL OF METHODS OF ANALYSIS OF FOODS MILK AND …

1 MANUAL OF METHODS . OF. ANALYSIS OF FOODS . MILK AND MILK PRODUCTS. FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA. MINISTRY OF HEALTH AND FAMILY WELFARE. GOVERNMENT OF INDIA. NEW DELHI. 2016. MILK AND MILK PRODUCTS 2016. MANUAL FOR ANALYSIS OF MILK AND MILK PRODUCTS. TABLE OF CONTENTS. TITLE/METHOD PAGE NO. 1 LIQUID MILK 9. Preparation of Sample of Milk 9. Detection of Adulterants in Milk 9. Detection and Quantification of Cane Sugar 9. Detection and Quantification of Starch in Milk 11. Detection of Cellulose in Milk 12. Detection of Added Urea in Milk 13. Detection of Ammonium Compounds in Milk 15. Tests for Presence of Sulphates in Milk 16. Detection and Estimation of Added Glucose in Milk 17. Detection of Sodium Chloride in milk 18. Detection of Presence of Foreign Fat in Milk 19. Detection of Nitrates (Pond Water) in Milk 21. Detection of Neutralizers in Milk 22. Detection of Hypochlorites and Chloramines in Milk 23. Test for Quaternary Ammonium Compounds in Milk 25.

2 Test for Presence of Anionic Detergent in Milk 26. Test for Presence of Skimmed milk Powder in Natural milk 27. (Cow, buffalo, goat, sheep). Test for Detection of Gelatine in Milk 28. Test for Presence of Formalin in Milk 28. Test for Presence of Hydrogen Peroxide in Milk 29. Test for Presence of Boric acid and Borates 31. Test for Presence of Salicylic acid in Milk 32. 1. MILK AND MILK PRODUCTS 2016. TITLE/METHOD PAGE NO. Other Tests for Chemical ANALYSIS of milk 32. Alkaline Phosphatase Test for Checking Efficiency of 32. Pasteurisation in Liquid Milk Turbidity Test for Checking Efficiency of Sterilization in Liquid 35. Milk Determination of Total Solids ( gravimetric method) 36. Determination of Fat in Milk 37. Method 1. Gerber Method 37. Method 2. Rose-Gottlieb Method 41. Method 3. Acid Digestion Method (Werner Schmidt Method) 43. 2 CREAM, INCLUDING STERILISED CREAM, WHIPPED CREAM 45. AND MALAI. Preparation of Sample of Cream 45. Determination of Fat in Cream 45. Method 1.

3 Rose Gottlieb Method. 45. Method 2. Werner Schmidt Method 46. Detection of Presence of Thickeners in Cream 46. Method 1. for Detection of Starch in Cream 46. Method 2. for Detection of Gelatine in Cream 46. 3 CREAM POWDER 47. Preparation of Sample of Cream Powder 47. Determination of Moisture in Cream Powder 47. Determination of Fat Content in Cream Powder 48. Determination of Milk Protein in Milk Solids not Fat of Cream 49. Powder Method 1. As per AOAC Method 49. Method 2. Determination of Protein Content Using IDF 50. Procedure 4 CURD OR DAHI 51. 2. MILK AND MILK PRODUCTS 2016. TITLE/METHOD PAGE NO. Preparation of Sample of Dahi 51. Determination of Fat in Dahi 51. Test for the Presence of Starch in Dahi 51. Determination of Total Solids in Dahi 51. Method 1. Sodium Hydroxide Method 51. Method 2. Zinc oxide Method 52. Determination of Total Solids in Dahi Sweetened with Cane 55. Sugar 5 CHHANNA OR PANEER 56. Preparation of Sample of Channa/Paneer 56. Determination of Moisture in Channa/Paneer 56.

4 Determination of Fat (by Acid Digestion Method) in 58. Channa/Paneer Detection of Starch in Channa 58. 6 CHEESE (ALL VARIETIES) 59. Preparation of Sample of Cheese 59. Determination of Moisture in Cheese 59. Determination of Milk Fat (by Acid Digestion Method) in 59. Cheese 7 ICE CREAM, SOFTY ICE CREAM, CHOCOLATE ICE CREAM, 60. KULFI, MILK ICES OR MILK LOLLIES AND FROZEN. DESSERT / CONFECTION. Preparation of Sample of Ice Cream 60. Determination of Total Solids in the Ice cream 61. Determination of Weight per Unit Volume or Over-run in Ice 61. Cream Determination of Fat in Ice-Cream (Rose-Gottlieb method) 63. Determination of Protein (Kjeldahl method) in Ice-Cream 63. Method 1. As per DGHS MANUAL (2005) 63. 3. MILK AND MILK PRODUCTS 2016. TITLE/METHOD PAGE NO. Method 2. Determination of Protein Content using IDF 65. Procedure Determination of Added Starch in Ice Cream 65. 8 DRIED ICE CREAM MIX / DRIED FROZEN DESSERT / 67. CONFECTION. Preparation of Sample of Dried Ice Cream Mix 67.

5 Determination of Moisture Content in Dried Ice Cream Mix 67. 9 CONDENSED / EVAPORATED (SWEETENED, 68. UNSWEETENED AND SKIMMED) MILK. Preparation of Sample of Condensed/Evaporated Milk 68. Determination of Total Solids in Condensed/Evaporated Milk 68. Determination of Fat by Rose-Gottlieb's Method in 70. Condensed/Evaporated Milk Determination of Sucrose Content in Condensed/Evaporated 71. Milk Lane-Eynon (Volumetric) Method 71. Polarimetric Method for Determination of Sucrose in 79. Condensed Milk Determination of Titratable Acidity in Condensed/Evaporated 84. Milk Determination of Milk Protein in Milk Solids not Fat of 85. Condensed/Evaporated Milk 10 MILK POWDER (WHOLE, SKIMMED, PARTIALLY 86. SKIMMED) INFANT MILK FOOD, INFANT FORMULA, MILK. CEREAL WEANING FOOD, PROCESSED CEREAL BASED. WEANING FOOD. Preparation of Sample of Dried Milk 86. Determination of Moisture in Dried Milk 86. Determination of Fat in Dried Milk 88. Determination of Titratable Acidity in Dried Milk 88.

6 Determination of Total Carbohydrates in Dried Milk 89. 4. MILK AND MILK PRODUCTS 2016. TITLE/METHOD PAGE NO. Determination of Milk Protein in Milk Solids not Fat of Dried 90. Milk Determination of Total Ash on Dry Basis in Dried Milk 90. Determination of Ash Insoluble in Hydrochloric Acid (for 91. Infant FOODS and Processed Cereal based Weaning FOODS ). Determination of Crude fibre (in Processed Cereal Weaning 93. FOODS ). Determination of the Solubility Index in Milk Powder 94. Determination of the Solubility Percent in Milk Powder 96. 11 KHOA 98. Preparation of Sample of Khoa 98. Determination of Moisture in Khoa 98. Determination of Fat content in Khoa 98. Determination of Starch in Khoa 99. Detection of sucrose in Khoa 99. 12 TABLE (CREAMERY), AND DESHI BUTTER 101. Preparation of Sample of Butter 101. Determination of Moisture in Butter 101. Determination of Fat and Curd (Milk solids not Fat) in Butter 102. Determination of Salt Content in Butter 104. Method 1. (Volhard's Method) 104.

7 Method 2. (Mohr's Method) 106. 13 GHEE / BUTTER FAT /BUTTER OIL AND ANHYDROUS 109. MILK FAT / ANHYDROUS BUTTER OIL. Preparation of Sample of Ghee 109. Determination of Moisture in Ghee 109. Determination of Butyro Refractometer Reading in Ghee 110. Determination of Free Fatty Acids in Ghee 114. 5. MILK AND MILK PRODUCTS 2016. TITLE/METHOD PAGE NO. Determination of Reichert-Meissel and Polenske Value in Ghee 117. Test for Detection of Vanaspati in Ghee (Boudouins Test) 123. Detection of mineral oil in ghee (Holde's test) 124. Determination of Fatty Acid composition in Ghee by Gas 125. Liquid Chromatography (GLC). Determination of Peroxide Value in Ghee 134. 14 CHAKKA AND SHRIKHAND 137. Preparation of Sample 137. Determination of Milk Solids 137. Determination of Fat 137. Determination of Protein 137. Determination of Titratable Acidity 137. Determination of Total Ash 137. Determination of Sucrose Content 137. 15 YOGHURT 138. Preparation of Sample of Yoghurt 138. Determination of Milk Solids not Fat in Yoghurt 138.

8 Determination of Milk Fat in Yoghurt 138. Determination of Protein Content in Yoghurt 138. Determination of Titratable Acidity in Yoghurt 139. 16 WHEY POWDER 140. Preparation of Sample of Whey Powder 140. Determination of Moisture in Whey Powder 140. Determination of Fat in Whey Powder 140. Determination of Milk Protein in Whey Powder 140. Determination of Total Ash in Whey Powder 140. Determination of pH in Whey Powder 140. 6. MILK AND MILK PRODUCTS 2016. TITLE/METHOD PAGE NO. Determination of Lactose in Whey Powder 140. 17 EDIBLE CASEIN PRODUCTS 141. Preparation of Sample of Casein/Caseinates 141. Determination of Moisture in Casein/Caseinates 141. Determination of Fat in Casein/Caseinates 141. Determination of Milk Protein in Casein/Caseinates 145. Determination of Casein in Protein in Casein/Caseinates 145. Determination of Lactose Content in Caseins/Caseinates (by 146. Photometric Method). Determination of Ash Content in Casein/Caseinates 149. Determination of Fixed Ash (ash including P2O5) Content in in 151.

9 Casein/Caseinates Determination of Free Acidity in Caseins/Caseinates 153. Determination of pH in Casein/Caseinates 155. 18 DETERMINATION OF LACTOSE BY COLORIMETRIC 157. METHOD IN MILK BASED SWEETS. Determination of Lactose by Colorimetric Method 157. Determination of Lactose by high-performance liquid 158. chromatography (HPLC). 19 DETERMIANIOTN OF TOTAL NITROGEN CONTENT IN 165. MILK/MILK PRODUCT BY KJELDAHL METHOD. Determination of Total Nitrogen/Crude Protein in Milk 166. Method 1. Macro Kjeldahl Method (IDF 20B: 1993) 166. Method 2. Block Digestion/ Steam Distillation method (IDF 173. 20B: 1993). Method 3. Micro Kjeldahl Method 179. Determination of Non-Protein Nitrogen (NPN) in Milk 183. Determination of True Protein Nitrogen Content in Milk 186. Determination of Protein content in milk and milk products by 189. 7. MILK AND MILK PRODUCTS 2016. TITLE/METHOD PAGE NO. BIS method 20 DETERMINATION OF MELAMINE AND CYANURIC ACID IN 191. MILK, MILK PRODUCT AND INFANT FORMULAE.

10 GUIDELINES. Method 1. Detection of Non-Protein Nitrogen (NPN) 192. Containing Substances in Milk Method 2. ELISA based METHODS 194. Method 3. ISO Method 194. Note: The test METHODS given in the manuals are validated/ standardized test METHODS . However, it would be the responsibility of the respective testing laboratory to confirm that the above METHODS are validated in its laboratory and gives proper result in their laboratory.. 8. MILK AND MILK PRODUCTS 2016. 1. LIQUID MILK. Buffalo milk, cow milk, goat milk, sheep milk, mixed milk, standardised milk, full cream milk, recombined milk, toned milk, double toned milk, and skimmed milk as laid down under FSSAI Rules. Preparation of Sample of Milk Samples are received after few days of drawl and contain preservative ( formalin). Warm the sample to 37- 40 C by transferring it to the beaker and keeping it in a water bath maintained at 40 - 45 C. Stir slowly for proper homogenisation. Mix sample thoroughly by pouring back into the bottle, mixing to dislodge any residual fat sticking to the sides and pour it back in the beaker.