Contents: 1. Sampling of milk. 2. Organoleptic test and temperature. 3. Determination of pH. 4. Clot On Boiling (COB). 5. Alcohol test. 6. Sediment test. 7. Ten-minute Resazurin test. 8. Alizarin-alcohol test. 9. Direct of microscopic count. 10. Detection of mastitis. 11. Methylene Blue Reduction Test (MBRT). 12. One-hour Resazurin reduction test for raw milk. 13. Standard operating procedures for acidity estimation and alkaline phosphatase test. 14. Determination of specific gravity of milk by lactometer and calculation of solid-not-fat of milk. 15. Detection of urea in milk. 16. Determination of fat in milk by Gerber method. 17. Determination of milk fat by electronic milk tester. 18. Detection of preservatives in milk. 19. Detection of neutralizers in milk. 20. Detection of adulterants in milk. 21. Determination of aflatoxin M1 content in milk by High Performance Liquid Chromatography (HPLC). 22. Estimation of lead in milk by Atomic Absorption Spectrophotometer (AAS). 23. Standard operating procedures for testing of microbiological quality of milk. 24. Preparation of media. 25. Bacteriology of air. 26. Assessing sterility of plant and equipment. 27. Assessing sterility of milk bottles. 28. Assessing sterility of milk cans. 29. Microbiological analysis of fermented milk products. 30. Starter cultures. 31. Bacteriological analysis of cream. 32. Ice-cream analysis. 33. Determination of fat in milk products by the Gerber method. 34. Sterilized milk analysis. 35. Analysis of paneer. 36. Analysis of butter. 37. Ghee analysis. 38. Determination of strength of washing solutions IS: 1479 (Part-V) 1962. 39. Soft water analysis for total hardness. 40. Bacteriological analysis of water. 41. Methods of sampling and test for industrial effluents. References. Index.

"The Indian dairy industry has made rapid progress since independence. A large number of modern milk plants and product factories have since been established. These organized dairies have been successfully engaged in the routine commercial production of pasteurized milk and various western and Indian dairy products. Most of the supervisory and technical personnel in these dairies have had their dairy education in this country, although a few have been trained abroad as well. The author is interested in sharing his knowledge of chemical and microbiological analysis of milk and milk products with many such persons i.e. consumers, producers, graduate and post-graduate students of food technology, microbiology, dairy technology, doctors, and  research scholars in the interest of our business and for the safety of our consumers. It is essential to make awareness regarding food safety standards. The term quality covers physical, chemical microbiological and safety aspect of a product. A poor quality food product will have poor market value, short shelf life and could also be a health hazard to consumers.

In most of the developed countries, the media, the consumers and the regulatory bodies have forced the producers and the suppliers to comply with the prescribed food safety standards. Whereas in India, while there are reasonably good rules, observations of these rules and the implementation of quality control measures are usually inadequate, due to many reasons. Public awareness regarding quality is poor and regulations on quality are rarely followed.

In the interest of our business and for the safety of our consumers, it is essential to maintain the appropriate quality of milk and milk products. As a member of the World Trade Organization, it has become obligatory for India to apply sanitary and phytosanitary measures while producing, processing and marketing milk and milk products and abide by the guidelines prescribed by the Codex Alimentarious Commission. This is necessary if we want to participate in the international trade of milk and milk products for ensuring better returns to our farmer members. The United Nations recommends governments of all over the world to adopt the standards set up by the Codex Alimentarious as the reference point for consumer protection, with regard to food. By harmonizing the food laws and by adopting internationally agreed standards, global commerce improves and the trade barriers diminish gradually. Through harmonization free movement of goods amongst the countries is achieved to the benefit of the farmers and the subsequent reduction of hunger and poverty. Several international firms have started importing milk to India and have even set up their plants here. In order to safeguard the existing market and expand the business of the co-operative dairy sector, it is essential to produce superior quality products that are safe for consumers." (jacket)