Training on Milk Quality

Testing at all levels

TRAINING ITINERARY

TOPICs
• PREREQUISITES FOR TESTING OF MILK

• GOOD LABORATORY PRACTICES

• TESTING OF MILK

• CLEANING OF MILK ANALYSER SYSTEMS

• LABORATORY RECORDS MANAGEMENT

PREREQUISITES FOR TESTING OF MILK
Technical Skills Required For Chemist

• Chemist shall be knowledgeable on Sampling of milk,

Testing, Calibration, Equipment & Lab Maintenance.

• Shall have good sense of sight, smell and taste of milk for
Organoleptic Testing.

• Shall understand Adulterant testing and interpretation of

results.

• Shall undergone training to validate the testing skills.

Schedule Of Task For Chemist At MCC

 Milk Quality testing while reception, storage and dispatch

(as per sampling plan).
 Laboratory management.
 GMP/ Hygiene monitoring.
 Drainage / disposal of non-conforming milk.
 Appraisal of milk Quality through MIS to cluster incharge,
timely calibration of equipment’s, review and upkeep of
documents.
 Supervision of Pest control activities.
 Supervising and analysis of CIP chemical solution and
cleaning & sanitization status.
 Tracking MCC regulatory requirements.
Sampling Of Milk

Pre- requisites for milk sampling

• Sampling shall be done by a trained person.

• Maintain personal cleanliness and follow personnel hygiene
practices while sampling.
• The sampling appliances used shall be clean and dry before
sampling and kept clean after use.
• The sampled milk shall be the representative of the entire milk
sample.
• Each sample container shall be capped to protect from cross
contamination after filling.
• It is preferred to have pre numbered sample bottle to collect
sample from cans to enable traceability.
Sampling of milk cans
• Chemist shall mix the raw milk thoroughly with
a plunger.

• Any milk fat adhering to the neck and under the shoulder of
the can shall be well mixed with the remainder of the milk.

• The composite sample shall be taken after pouring the

contents of the individual cans into weighing bowl.
Sampling from milk Tanker/ Silo

• Ensure proper mixing of milk before sampling from tanker/silo. The

plunging shall be done thoroughly for minimum 15 min for milk tanker.

• In case of silo, agitator shall be put on at least for 15 min before sampling

• Separate sampling shall be done from tanker for chemical analysis and
sediment test

• One representative sample of tanker dispatch shall be tightly stoppered

and preserved at MCC in the refrigerator for 48 hours

• The sample drawn from tanker shall be provided with label indicating the
details of sample drawn.
RAW MILK SAMPLING AND TESTING PLAN AT MCC LABORATORY

S.N Stage Test Description Frequency Remarks

Organoleptic Test (OT) 100%
Fat% 100% Doubtful cans to be further tested as per below mentioned testing
SNF% 100%
Alcohol Test
COB Test
Acidity Test
Sugar Test
Salt Test
Milk
Urea Test
Reception at a) Doubtful cans in OT
1 Neutralizer Test
Receiving b) Composite Sample
Chemical testing & Test Ammonia Fertilizer Test
Dock from every MPP thrice
for adulterants Hydrogen Peroxide Test
a month for random
Glucose Test
testing of MPP.
Nitrate Fertilizer/Pond Water Test
Detergent Test
Starch Test
BR
RM
Maltodextrin
S.No. Stage Test Description Frequency Remarks
Organoleptic Test (OT)
Fat%
Composite sample from
3 End of shifts SNF% the Tank/Silo in each
shift
Temperature
MBRT
Chemical testing & Test As per above list (Before loading to the
Composite sample from
for adulterants tanker)
Silo just before loading in
MBRT the tanker

Organoleptic Test (OT)

Fat%
4 Tanker Dispatch
SNF%
Composite sample from
Temperature
Tanker after loading
Alcohol
Acidity
COB and MBRT

Note: If any sample found not meeting the standard , the information shall be passed on to Cluster manager
immediately during the shift, for root cause analysis and further action at MPP and farmer level.
 CHECK YOUR UNDERSTANDING..

1. What are the skills required for a chemist for doing

organoleptic test?
2. The minimum plunging time for sampling of milk from
tanker?
3. One representative sample of tanker dispatch shall be
preserved at MCC in the refrigerator for ----- hours?
4. Composite Sample from every route shall be tested for all
parameters at a frequency of -----?
GOOD LABORATORY PRACTICES
Laboratory Infrastructure

• Ensure sufficient ventilation, light, constant supply of electricity and

water in the laboratory

• Provide adequate area for storage of laboratory equipment’s,

chemicals, glassware’s & miscellaneous items.

• Keep laboratory premises clean and tidy always

• Do not keep personnel belongings inside laboratory.

• Secure storage areas against unauthorized entry

• Store all chemicals at eye level and below

13
Personal Safety
• Place notice of caution at the storage area as given
• Adhere to personal hygiene practices while working
in laboratory.
• Learn the locations of eye wash bottle and fire
extinguisher.
• Laboratory coat/ apron shall be worn at all times.
• Follow written instructions before working
• In handling all chemicals, avoid contact with skin.
• Avoid working alone in a laboratory if the
procedures to be conducted are hazardous.
Personal Safety

• Always use a bulb to draw chemicals in a pipette. Never use

the mouth to provide suction.
• Do not drink, eat or smoke in areas where laboratory
chemicals are present. Do not drink from laboratory
glassware.

• If any chemical is suck into mouth, wash repeatedly with

copious amount of water
• Do not drink, eat or smoke in laboratory areas.
• Undergo training/ education programme before working in
the laboratory
Laboratory Equipment’s
• Understand the working of equipment to perform the
analysis.
• All the equipment / instrument shall be calibrated with
standard equipment / instrument and duly signed and dated.
• Ensure that the electrical equipment’s are properly connected
and earthed.
• Ensure cleaning of equipment after conducting the
experiment.
• Do not use defective equipment for analysis.
• Do not attempt to repair machinery/ equipment that are
running.
Laboratory Chemicals and Reagents
• All chemicals shall be labeled with -chemical name, date of
initial opening and shelf-life.
• Standard solutions shall be labeled with date of preparation
and concentration.
• The prepared reagent shall be duly signed and dated.
• Check chemical containers periodically for breakage and
leakage.
• Store bottles of especially hazardous and moisture-absorbing
chemicals in chemical-safe bags.
• Keep Material Safety Data Sheet (MSDS) for every chemical
stored in the laboratory.
• Isolate acids and bases from reactive metals.
• Do not mix unknown chemicals
Test Procedures and Methods
• Follow written instructions before working in the
laboratory.
• Do sampling of milk according to written procedure.
• Raw milk should be analyzed within 30 min to avoid
erratic results.
• Ensure facilities like running hot and cold water, distilled
water, cleaning agents etc., before analysis
• Always use a bulb to draw chemicals in a pipette.
• Check expiry date and concentration of the reagent before
use.
• All chemicals shall be added to the sample away from the
body.
• Do not keep chemicals and reagents open after
conducting test.
Laboratory Record Management

• Fresh Stationery: The stationery shall be checked for proof

reading; the content shall be according to the approved
specification/ match with the approved SOPs.

• Test results shall be updated in the approved records and

reported in defined unit of measure.

• The records shall be stored properly to prevent any damage

• The records shall be preserved as directed by management.

Do’s and Don’ts of documentation practices are given below
Do’s Don’ts
 Use permanent ink  Do not use pencil
 Write clearly  Do not obliterate mistakes
 Strike out mistakes (initial & date)  Do not “save” signatures to the
 Make entry at time each action is end
undertaken  Do not “tick” signature entries
 Sign signature entries  Do not leave empty boxes

Data Reporting
• Reporting of results shall be done by the chemist on timely basis. The
results shall be recorded in approved records and communicated to Head
Office as per agreed MIS.
• Deviations in the results shall be verified by the chemist by repeat analysis
with all due cares.
• Deviation shall be escalated appropriately.
TESTING OF MILK
Lab Set-up For Milk Analysis
• Ensure the lab set up equipment’s, glassware's and cleaning agents
are in place.
 Glasswares (cleaned and dried): Sample bottles, Beakers, Test tubes,
Measuring cylinder, Conical flasks, Pipettes, Thermometer, Petri plates,
Burette, Butyrometer, Lactometer etc.,
 Chemicals: 0.1 N NaOH, Phenolphthalein indicator, Ethyl alcohol 60 %,
Methylene blue working solution, Gerber Sulphuric acid, Amyl alcohol,
Diastix strip, Analyser cleaning solution, Distilled water, NDDB
adulteration detection kit etc.,
 Equipment’s: B R Meter, Gerber centrifuge, Hot air oven digital, EMT /
Milk Analyzer, Water bath digital, RM set, weighing balance,
thermometer, Refrigerator, Heater etc.,
• All the equipment's in lab shall be in working condition and properly
calibrated according to calibration plan provided.
• Ensure running tap water is available during milk collection hours
• Ensure all the chemicals and reagents have a label on them
Caution to be taken while testing of Milk

• Milk sample shall be analysed immediately.

• Mix the milk sample properly before analysis.
• Use only standard glassware (as supplied) for test.
• Clean & dry test tube shall be used.
• Always use clean, dried and graduated pipette for transfer of milk
• Avoid splashing of chemicals from the test tube while mixing of
sample
• All chemicals shall be added to the sample away from the body
• Check expiry date and concentration of the reagent before use.
• Never mouth pipette the chemicals.
• Close the lid of reagents and keep in dry and clean conditions after
conducting test
• Make sure to wash the test tubes and pipettes after test has been
completed.
 CHECK YOUR UNDERSTANDING..

1. Expand MSDS

2. The prepared chemical solutions shall be labeled with ----&----?

1. List 5 caution points to be taken while testing of milk?

Organoleptic Evaluation

Aim : Rapid segregation of poor quality milk at the time of milk

receiving
Requirement: Tester shall have good sense of sight, smell and
taste of milk.
Procedure:
• Observe the appearance of the milk for any visual
abnormality. Immediately smell the milk.
• Stir the milk using plunger at least 2 times
• Taste the milk keeping small amount of milk for few
seconds in mouth, feel the taste properly and spit the
milk.
• Look for any abnormal appearance, flavor/ color in milk.
• Accept the milk if no abnormality is found.
Tests For Stability Of Milk

1. Alcohol Test

2. Clot on Boiling Test

3. Titratable Acidity as Lactic Acid

Alcohol Test

Mix by 3-4
inversions

5ml of milk 5ml of alcohol (60%)

Observe for Scatter the sample in

curdling a petridish

Interpretation
Presence of curd flakes/ precipitates : reject milk
Clot On Boiling (COB) Test

Aim: rejection of milk that has developed high acidity, colostrum

and mastitis milk

Interpretation

Accept Reject
Titratable Acidity
Fill burette
with 0.1 N
NaOH

1 ml of Stop when the

10 ml of milk Titrate by continuous Note
phenolphthalein color changes
+10 ml of mixing . Complete reading
indicator to pink
distilled within 20 seconds.
water

Calculate of Titratable acidity as % of lactic acid = (9 * Titre Value * Normality of NaOH)

Volume of milk.
 CHECK YOUR UNDERSTANDING..

1. Concentration of alcohol used in alcohol testing?

2. What may be the possible reasons for COB +ve in

raw milk?

3. Titratable acidity of milk is expressed as -----?

4. Equation for calculating titratable acidity of milk?

FOOD ADULTERATION- DETECTION METHODS

Food Adulteration

“Act of intentionally debasing the quality of food offered for sale

either by admixture or substitution of inferior substances or by
the removal of some valuable ingredient”
COMMON ADULTERANTS IN MILK
• Sugar
• Salt
• Urea
• Ammonia Fertilizers
• Nitrate Fertilizers/ Pond Water
• Starch and General Flours
• Glucose /Maltose
• Neutralizers
• Hydrogen Peroxide
• Detergent
• Detection of Vegetable/ Foreign Fat
NDDB Adulteration Detection Kit

QPM Group
June 7, 2004
Sugar Test

Pipette out 1 ml of Add 1ml of sugar reagent Put the test tube in hot
milk in the test tube to the test tube and mix water bath and heat for
3-4 minutes.

Interpretation

Put off from the heat

and observe for
change in colour
No color change Orange/brick red color
Accept milk Reject milk
Salt Test

Mix, Colour Add 1 ml of milk to

Add 5ml of salt Add 2-3 drops of salt
changes to the test tube
reagent - 1 to test tube reagent - 2 to test tube
brick red

Interpretation
Mix and observe
for colour change.

Reject milk Accept milk

Urea Test

Pipette 2 ml of Add 2 ml of urea Mix and observe for

milk in the test reagent colour change.
tube

Interpretation

Slight yellow Lemon yellow

Accept milk Reject milk
Ammonia Fertilizers Test

Take 1 ml of Take 2 ml Ammonia Mix the contents

milk in the test Reagent from the and observe for
tube standard NDDB kit colour change.

Interpretation

Color remains Orange : reject milk

same: accept milk
Nitrate Fertilizers / Pond Water Test

Take 5 ml of Take 1 ml Nitrate Mix the solution

milk in the test Reagent from the and observe for
tube standard NDDB kit colour change.

Interpretation

Light reddish bluish/voilet

ring : accept ring: reject
milk milk
Starch & General Floors Test

Take 5 ml of Boil for 2-3 Add 2-3 drops of Mix the and
milk in the test minutes and iodine solution in observe for
tube cool the milk sample colour change.

Interpretation

No color change Blue color

Accept milk Reject milk
Glucose Test

Take 1 ml of Take 1 ml Glucose Place the test tube Take 1 ml Glucose

milk in the test Reagent (1) from in boiling water for Reagent (2) from
tube the standard NDDB 3 minutes and the standard NDDB
kit into test tube allow to cool kit into test tube

Interpretation

Mix and
observe for
Light blue color: accept Dark blue color: reject color change
milk milk
Test For Neutralizer

Take 2 ml of milk Pour 2 ml neutralizer Mix the solution

in the test tube reagent in the test and observe for
tube colour change.

Interpretation

Lite Orange color Pink color

Accept milk Reject milk
Hydrogen Peroxide Test

Take 1 ml of
Add 3-4 drops of Mix and
milk in a test
hydrogen peroxide observe for
tube
reagent from the kit to color change
test tube

Interpretation

Color Orange color

unchanged- Reject milk
accept milk
Detergent Test

10 ml of milk in Add 15 ml of chloroform Close the

Add 25ml of
the measuring to the measuring measuring cylinder
methylene blue
cylinder cylinder. with a stopper
solution

Interpretation
Dark blue Light blue
layer over layer over
light blue dark blue
Allow to settle
Gently invert
down for 10
for 5 times
minutes and
observe color

Accept milk Reject milk

Detection of Vegetable / Foreigh Fat

Fill milk in two Place the tubes in Take out cream in a

Put 1 drop of
Gerber centrifuge Gerber machine in aluminium dish and until
ghee on the
up to brim. Opposite slots and bubbles seize and allow
prism
run for 5 min to cool to around 40-50
deg C

Press "Start" Button Select Butyro (BR) Mode

Note the reading and wait for the value on the BR Tester by
to be stabilized on Pressing "Scale" Button
display and the display show "-1-"
Interpretation :If the reading is between 40 and 43, accept the milk.
Else Reject the milk
Detection of Malto-Dextrin

Take 20ml of
1 ml of lactic acid
milk sample in 1 ml of Enzyme Mix the
solution into milk
the beaker solution into milk taken contents
taken and mix
homogenously

Interpretation

Put the green colour end Incubate the

of the Diastix strip into contents at 62+/-
Color remains
Color changes : the whey part of the 2°C for 5 minutes
unchanged: accept
reject milk curdled milk floating in a waterbath
milk
solution for 1 second and and cool
match color against chart
 CHECK YOUR UNDERSTANDING..

1. Methylene blue working solution for detergent test shall not

be stored for more than – days?
2. Write the interpretation of +ve and –ve detergent test?
3. For a –ve test result, BR reading of milk shall be in the range
of ----?
4. Write the interpretation for urea and glucose detection test?
Guideline For Practical Demonstration
Participants: 20 (grouped into 4 member/group)
Materials required: Raw milk (3 L), boiled milk (1L), Cane sugar, Urea,
Salt, Detergent, veg oil (100g each).
Glassware's: As per requirement.
Method: Take 500 ml raw milk in 5 beakers- adulterate with the above
said adulterants @ 2%. Now we have 100 ml each of cane sugar, urea,
salt, detergent and veg oil adulterated milk. Divide the above prepared
adulterated milk into 4 separate beakers. Label them properly.
Similarly prepare 4 separate beakers with boiled milk.
Organoleptic testing: Provide each batch the boiled milk, sugar, veg oil
and salt adulterated milk for OT.
Adulterant detection: Provide each batch with sugar, salt, urea,
detergent and vegetable oil adulterated milk.

Ask participants to note their findings.

Other Tests
MBRT- Methylene Blue Reduction Test

 Materials:
 Sterile Test Tubes
 Sterilized rubber stoppers
 1 ml pipettes
 10 ml pipette
 Sampling dippers
 Pipette case
 Water Bath
 Methylene Blue Solution
Procedure
 Take 10ml of milk sample in a test tube aseptically
 Add 1ml of Methylene Blue Solution to the test tube aseptically
 Close the tube with a Sterile rubber stopper
 Invert the tube slowly once or twice and place in water bath maintained at 37.5 ± 0.5°C
 Put the following control tubes with each batch:
a) 10 ml of mixed milk + 1 ml of tap water
b) b) 10 ml of mixed milk + 1 ml of methylene blue solution
Fit the control tubes (a) and (b) with stoppers and immerse for 3 minutes in boiling
water
 The experimental tubes shall be observed and inverted regularly.
 Record the time at which complete decolourization is observed and express in minutes.
Interpretation Of MBRT Results

S.No MBR Time Milk Grade

1 < 30 minutes Very Poor
2 30 minutes-1 hour Poor
3 1-2 hours Fair
4 2-4.5 hours Good
I
S
5 >4.5 hours Excellent f n
T a
i i
i m
n t
m p
a i
Reference: BIS standards IS: 1479 (part III)- e l
l a
1977 e
l
Lowered MBRT Time:Root Cause Analysis

Men Machine Material

Personal Hygiene
Behavioral hygiene
Lack of training on
- Good Hygienic
Practices
- Clean Milk Production
Deviation to SOPs
- Milk handling equipment
cleaning & sanitization
- Delayed milk reception
- Incomplete Milk chilling
process
Improper CIP/ can cleaning
- Milk equipment hygiene - Cleaning & sanitization
- Hot water facility - Inventory of cleaning
- Maintenance and manual chemicals
cleaning of chiller - Quality of water used
- Chilling efficiency for cleaning
- Insulation of silo
Lowered
- Stagnant water around milk - Human resource and MBRT Time
reception area competency
- Uncontrolled vegetation - Lack of facilities to
- Air- borne contamination maintain GMP
- Climate change - Age of milk
- Pest Infestation - Exposure time of milk
- Facility maintenance to ambient temp before
chilling

Method Environment Others

 FAT AND SNF ANALYSIS OF RAW MILK
• Milk analyzer

• Determination of fat (Gerber method)

Fat & SNF Analysis Using Milk Analyzer

Switch on the Allow the Take 25ml milk sample Set the stirrer timing
analyser from the instrument to in sampling cup to 30 seconds
back side warm up (5 min)

Place the measuring After stirring manually Press start button Fix the sample
cup in to the mix the milk sample to stir the milk cup to the
analyser probe twice using sample ultrasonic stirrer
cup

Select the desired mode Press "OK" button to

for "Cow/Buffalo/Mix) start the analysis.
Determination of Fat ( Gerber Method)
Apparatus:
• Butyrometer of 10% scale
• 10 ml automatic measure for Sulphuric acid
• 10.75 ml Pipette for Milk
• 1 ml automatic measure for amyl alcohol
• Stoppers for butyrometer
• Stopper Key
• Gerber Centrifuge
• Water bath (65 ± 2OC)
Reagents:
• Gerber Sulphuric acid
(Specific Gravity 1.807 to 1.812)
• Amyl alcohol
(Specific Gravity 0.810 to 0.812)
Procedure
• Warm the milk sample to approximately 40OC and then cool
it to 27OC.
• Add 10ml of Gerber Sulphuric acid into a butyrometer tube
• Transfer 10.75 ml of milk sample into the butyrometer
• Add 1ml of amyl alcohol and close with a lock stopper.
• Mix the contents by rotating and inverting the bottle, taking
care to avoid the formation of air bubbles and froth.
• Keep the tube in a water bath for 5 min. at 65 ± 2 0 C taking
care to have casein particles if any to dissolve fully, and
centrifuge for 4 min. at 1100 rpm.
• Allow the centrifuge to come to rest.
• Measure the percentage of fat after adjusting the height in
the tube
• Note the scale reading corresponding to the lowest point of
the fat meniscus and the surface of separation of the fat and
acid
55
CHECK YOUR UNDERSTANDING
1. For MBRT, water bath shall be maintained at a temperature
of ----?

2. As per BIS, excellent grade milk shall have MBRT time of -----
hrs?

3. Quantity of milk sample used for Gerber fat test?

4. In Gerber method, milk shall be centrifuged at ---- rpm for ---

- min?
Calibration Of Equipment

Certified Reference
Calibration
Sl.No Item Material / Master Remarks*
Frequency
sample
01 Analytical Balance 1 /Year Calibrated weights IHC /AMC
Standard Paraffin
B R Meter On Daily Basis IHC
Wax
02
Standard Solution
B.R.Meter (Electronic) 1/ 15 days IHC
provided
03 Gerber Centrifuge 1 /Year Tachometer OTC / IHC
04 Hot Air Oven Digital 1 /Year - EC
Check On Daily
05 EMT / Milk Analyzer - IHC / AMC
basis
06 Water Bath Digital 1 /Year - EC
07 Digital Thermometer 1 /Year - EC
Lab. Glassware (Pipettes, Certified Master
Calibrate before
08 Butyrometer, Lactometer, sample / Calibration IHC
put in use
Thermometers etc.) protocol
Lab Inventory

Chemicals Required Unit Qty Back up

Phenolphthalein indicator ml 100 100

0.1 N NaOH ml 500 500
Ethyl alcohol ml 500 500
MBR dye solution ml 200 200
Alcohol 68% (v/v) with a sp. gr. of 0.8675. ml 500 500
Sulphuric acid (Specific Gravity 1.807 to 1.812
ml 500 500
equivalents to 90 to 91% by mass)
Amyl alcohol (Specific Gravity 0.810 to 0.812) ml 500 500
Diastix Strip nos. 1 1
Methylene blue solution of 0.005% strength ml 200 200
Chloroform reagent grade ml 500 500
liquid detergent for glassware washing ml 500 500
Analyser cleaning chemicals Daily Nos. 1 1
Analyser cleaning chemicals Weekly Nos. 1 1
Analyser cleaning chemicals Monthly Nos. 1 1
Distilled water 5 liters Nos. 1 1
Concentrated sodium hydroxide solution: 50 % (w /w) ml 500 500
Dilute sulphuric acid solution: Approximately 1.0 N ml 500 500
Lab Glassware
Back up
S.No. Glassware Required Qty (no’s)
(no’s)
1 250 ml measuring cylinder 2 1
2 50 ml beaker 3 2
3 50 ml conical flask 5 2
4 Graduated flask 250 ml 2 1
5 MBRT Test tubes 10 5
6 1 ml pipette 5 2
7 10 ml pipette 5 2
8 Pipette 5 ml 5 2
9 Test tubes 18x150 mm 20 5
10 Petri Plates 5 5
11 Burette 50 ml capacity 2 1
12 Butyrometer 10% scale 5 2
13 10 ml automatic measure for sulphuric acid 2 2
14 10.75 ml pipette for milk 5 2
15 1 ml automatic measure for amyl alcohol 5 2
16 100 ml stoppered meausring cylinder 5 2
17 10 ml graduated measuring cylinder 2 1
18 50 ml graduated measuring cylinder 2 1
19 Amber coloured reagent bottle 250 ml with standard joint 4 2
20 500 ml conical flask 2 1
Dispatch Criteria For Raw Milk From MCC
Quality Analysis Acceptance criteria
i) Hygienic conditions of incoming Satisfactory
cans/tankers
i) Organoleptic quality
Visual examination Normal colour depending upon the type of milk (Cow-creamish and buffalo-
white). Free from extraneous/foreign matter (e.g straws, leaves, flies/insects
etc) Free from free fat/oil droplets
Smell Sweet/pleasant/not acidic
Taste Clean and not acidic
i) Compositonal/Chemical Analysis
Clot on Boiling Negative
Alcohol Test (68% v/v, sp. gr. 0.91) Negative
Acidity (% Lactic Acid) 0.10 – 0.144
i) Hygienic quality
MBRT As per SPP
i) Adulteration Tests
NDDB kit
Sugar Test, Salt Test, Urea Test
Neutralizer Test (Rosalic acid test),
Ammonia Fertilizer Test
Hydrogen Peroxide Test, Formalin Test,
Glucose Test, Nitrate Fertilizer/Pond Water
Test, Starch Test Negative
Others
BR at 40ºC (doubtful samples to be tested for 40-43
BR reading)
Maltodextrin Should pass the test
Detergent test Negative
Sediment Test Negative
Making Indent Requests

• Indent requests must be made at least one month in

advance of expiry date of chemicals and reagents to
Area Officer.
CLEANING OF MILK ANALYZER SYSTEMS
Cleaning Of Stirrer

Frequency: after every shift operations.

Fill the sampling cup to Press "START" button

Fix the sample cup to
3/4 fill with clean and to switch on the stirrer
the ultrasonic stirrer
warm water (40-60 ◦ C) and run for 30 sec

Gently clean the stirrer

rod and its tip with the
help of a soft clean dry
cloth.
Cleaning Of Analyser – Shift End

Mode
Button Ok Button

Fill the measuring Press "MODE" button Select number of Wait till
mug with warm to select "CLEANING" cycles as 20 cycles "CLEANING
water (40-60 ◦C) option and confirm it and then press END" is shown
by pressing OK "OK" to start on the display
cleaning

Repeat the procedure

Now fill the measuring cup
several times till clean
with 2 % solution of
water comes out f the
alkaline cleaner and put
analyzer
analyzer in cleaning mode
Cleaning Of Analyser - Weekly

Mode
Button Ok Button

Fill the measuring Press "MODE" button Select number of Discard the cleaning
mug with weekly to select "CLEANING" cycles as 20 cycles agent, fill the cup
cleaning solution option and confirm it and then press "OK" with clean and warm
by pressing OK to start cleaning water

Remove the measuring Slowly insert the Insert plunger Remove the protective
mug discard the water plunger to the into the syringe Cap present at the top
and take the plunger bottom of the hole and start of the analyser Syringe.
out syringe. pumping gently.

Cap back the

syringe area.
Records & Documents To Be Maintained At Lab

1. MPP wise Can collection and weighment register

2. Fat and SNF Reading Sample wise register
3. SOP’s and WI’s related to analysis of milk
4. Testing equipment stock register
5. Chemical inventory register
6. MCC stock dispatch register (per MPP)
7. Calibration record of equipment's
8. Material Safety Data Sheet of all chemicals
9. Tanker dispatch register
 CHECK YOUR UNDERSTANDING
1. Calibration frequency of electronic BR meter?

2. Acidity range for raw milk as per dispatch criteria?

3. Indent requests must be made at least ----- in advance of

expiry date of chemicals.

4. At BMC, records shall be maintained for a min period of -----

?
THANK YOU