Overview
Raw milk testing forms the foundation of dairy quality control. Every batch of milk received at the plant must undergo rigorous testing to ensure it meets compositional, safety, and regulatory standards before entering processing.
At this stage, even minor deviations can lead to yield losses, spoilage, or regulatory non-compliance downstream.
Testing Scope
1. Platform Tests (Acceptance/Rejection Tests)
- COB (Clot on Boiling Test) – detects high acidity and unstable milk
- Alcohol Test – evaluates heat stability (critical for UHT suitability)
- Titratable Acidity – indicator of microbial load
- CLR (Corrected Lactometer Reading) – detects dilution with water
👉 These tests are conducted at intake points and determine whether milk is accepted or rejected.
2. Compositional Analysis
- Fat (Gerber / Milkoscan)
- SNF (calculated or instrument-based)
- Total Solids
- Protein (Kjeldahl / Dumas)
- Moisture
These parameters directly influence:
- Farmer payment models
- Product yield (paneer, cheese, powder)
- Product classification under FSSAI
Why It Matters (Business Impact)
- Prevents procurement of diluted or substandard milk
- Enables fair and transparent farmer payments
- Improves processing efficiency and product consistency
- Reduces risk of batch rejection during production
Regulatory Framework
- FSSAI FPSFAR 2011
- IS 1224 (Milk standards)
- IS 1479 (Testing methods)
Ideal Customers
- Dairy cooperatives
- Private dairies
- Bulk milk coolers (BMC operators)