Quality specifications The following standards and recommendations are given on order to define good quality milk and

milk product. National standards have been incorporated but in few cases the DDC standard is more strict than the National Standards. Raw milk: Fat content (buffalo milk only) SNF Acidity Temperature after chilling pH Standard plate count per ml: Less than 200,000 200,000 1,000,000 1,000,000 5,00,000 More than 5,000,000

Minimum 5.0% fat Minimum 7.5% Less than 0.20% lactic acid Maximum 5oC Recommended 3-4oC 6.6 6.75

Very good Good Fair Poor

Methylene Blue Reduction Test: reduction time: More than 5 hours Very good 3 4.5 hours Good 1 2.5 hours Fair and below Poor Pasteurized milk: Milk fat SNF Titrable acidity Ash Temperature when leaving coldstore Phophatase test Total plate count per ml Coli form plate count per ml Table butter: Moisture Butter fat Salt content recommended

Minimum 3.0 % Minimum 8.0% Maximum 0.20% Maximum 0.9% Maximum 7oC Negative Maximum 50,000 Less than 10

Maximum 16.0% Minimum 80.0% 1- 2

Curd Annatto colour Yeast and mould per ml Coli form plate count per ml Yoghurt: Fat SNF Titrable acidity pH Phosphatase test Coli form plate count per ml Yeast and mould per ml Ice cream: Milk fat Total solids Titrable acidity Phosphatase test Overrun Sucrose Stabilizer / emulsifier Coli form plate count per ml Total plate count per gram Cream: Fat Titrable acidity Ghee Fat Moisture Free fatty acids (as oleic acid) Melting point Polenske value Iodine value Saponification value R.M. Value

Maximum 2.0% Up to 250 g/100 kg of fat Less than 10 Less than 10

Minimum 3.0% Minimum 8.0% Minimum 0.90% lactic acid 3.5 4.0 Negative Less than 10 Less than 10

Minimum 10.0% Minimum 36% Maximum 0.25 Negative Maximum 90% Recommended 70- 80 Maximum 15% Maximum 0.5% Less than 100 Less than 250,000

Minimum 32% Maximum 35% Maximum 0.13%

Minimum 99.5% Maximum 0.5% Maximum 3.0% 30-34 oC 2.5 27 38 220 - 240 20

Cheese: (when sold) : Yak cheese: Moisture Fat in dry matter Water in fat free cheese Edible salt (NaCl)

Maximum 43.0% Recommended 38% Minimum 45.0% Recommended 51 52 Maximum 2.5% Recommended 1.5 1.7%

Cow milk cheese: Moisture Fat in dry matter Water in fat free cheese Edible salt (NaCl)

Maximum 43.0% Recommend 41% Minimum 45% Recommended 55 56% Maximum 2.5% Recommend 1.5 1.7%

Buffalo cheese Moisture Fat in dry matter Water in fat free cheese Edible salt (NaCl)

Maximum 43.0% Recommend 41% Minimum 45% Recommended 55 56% Maximum 2.5% Recommend 1.5 1.7%

All cheese: Coli form platecount per gram Yeast and mould per gram Water supply: Total plate count per ml at 21oC Total plate count per ml at 37oC Coli form plate count per ml
Source : His Majestys Government of Nepal (HMG) 10 Year Dairy Development Plan 1990 2000 Volume III Appendices to Main Report November 1991

Less than 10 Less than 10

Maximum 200 Recommended less than 50 Maximum 20 Recommended less than 5 Not detected in one ml