🥛

Raw Milk Testing

Raw milk testing forms the foundation of dairy quality control.

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

Comprehensive analysis protocols for dairy quality assurance

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

Quality assurance begins at the source

Regulatory
Framework

Compliance with national and international standards

FSSAI FPSFAR 2011

Food Safety and Standards (Food Products Standards and Food Additives) Regulations

IS 1224

Milk standards - Quality parameters and testing methods

IS 1479

Testing methods for dairy products

Customers

Serving the dairy industry's most demanding quality requirements

🏢

Dairy Cooperatives

Large-scale cooperative societies requiring comprehensive quality control

🥛

Private Dairies

Commercial dairy operations focused on premium product quality

🚚

Bulk Milk Coolers

BMC operators ensuring quality at collection centers