Chemical Quality Assurance of Milk and Milk Products

363 Pages·2020·4.901 MB·English

by  Kamal Gandhi, Rajan Sharma, Priyae Brath Gautam, Bimlesh Mann

Kamal Gandhi
Rajan Sharma
Priyae Brath Gautam
Bimlesh Mann
Chemical Quality
Assurance
of Milk and Milk
Products
Chemical Quality Assurance of Milk
and Milk Products
(cid:129) (cid:129)
Kamal Gandhi Rajan Sharma
(cid:129)
Priyae Brath Gautam Bimlesh Mann
Chemical Quality
Assurance of Milk
and Milk Products
KamalGandhi RajanSharma
DairyChemistryDivision DairyChemistryDivision
NationalDairyResearchInstitute NationalDairyResearchInstitute
Karnal,Haryana,India Karnal,Haryana,India
PriyaeBrathGautam BimleshMann
DairyChemistryDivision DairyChemistryDivision
NationalDairyResearchInstitute NationalDairyResearchInstitute
Karnal,Haryana,India Karnal,Haryana,India
ISBN978-981-15-4166-7 ISBN978-981-15-4167-4 (eBook)
https://doi.org/10.1007/978-981-15-4167-4
#SpringerNatureSingaporePteLtd.2020
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Preface
Inrecentyears,theIndiandairyindustryhasgrownsubstantially.Dairycontributes
most to the agricultural sector’s overall output. But the dairy sector is still not in a
position to make a dent on the international market given all these facts. Indian
exportsarestillfarbelowthanthoseofthecountrieswithlessmilkproduction.One
of the reasons for this is the quality of raw milk and thereby the quality of the
finished products. Most of the dairy plants are still sticking to the old system of
maintainingtheirquality,withoutconsideringthedevelopmentsmadeintheanalyt-
ical tools to attain a consistent quality of any food product. There is an absolute
necessity to assure the quality of milk right from the udder of the cattle until its
consumption. In chemical quality assurance, the quality of analysis is very much
dependent on the following factors: (1) accuracy of glassware and apparatus used,
(2) accuracy of the method used, and (3) purity and standardization of chemical
reagents.Alltheabovethreeveryimportantfactorshavebeentakenintoconsider-
ationwhilewritingthisbook.Thisbookhasbeenwrittentocatertotheneedsofthe
B.Sc./B.Tech./M.Sc./M.Tech.studentsofDairyScience,peopleinvolvedinquality
assurance activities in dairy industry, and for the food safety officials. The book
coversdetailedinformationonseveralproceduresincludingnecessaryreagentsand
apparatusessentialforcheckingmilkqualityinadditiontotheoreticalprinciplesand
information on them. Evidently, this book is a compilation of different well-
establishedmethodsofanalysisrecordedindifferentofficialpublications,textbooks,
FSSAI, BIS, ISO, IDF documents, etc. Working and functioning of International
organizationslikeWTO,CodexAlimentariusCommission,ISO,IDF,USFDA,and
nationalorganizationslikeFSSAI,Agmark,andBIShavealsobeencovered.
Chapter 1 provides an overview of the dairy industry in India and the world.
Chapter2discussesthesamplingplanfordifferentmilkproductsmeantforchemical
analysis. Chapters3–5 describethe detailed procedures for checkingthequalityof
raw,processedmilk,andmilkproducts.Chapters6–8discussthemethodstocheck
the accuracy of glasswares, standardization of reagents,and specifications ofsome
v
vi Preface
of the chemicals being used in the dairy industry. Chapters 9 and 10 discusses the
qualityconceptsandthesafetyandregulatoryaspectsofthedairyindustry.
Hopefully,thisbookwillrespondtothequeriesofouresteemedreadersrelatedto
the quality of milk and milk products and encourage them to further study these
subjects.
Karnal,Haryana,India KamalGandhi
24February2020 RajanSharma
PriyaeBrathGautam
BimleshMann
Contents
1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.1 StatusofMilkProductionandConsumptioninIndia. . . . . . . . . 1
1.2 StatusofMilkProductionandConsumptionThroughout
theWorld. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
1.3 ChallengesFacedbyDairyIndustryinQualityAssessment
ofRawMilk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
SuggestedReadings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
2 SamplingPlanforMilkandMilkProducts. . . . . . . . . . . . . . . . . . . 17
2.1 ScopeofSampling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
2.2 SamplingPurpose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
2.2.1 SamplesDrawnforRegulatoryPurposes. . . . . . . . . . 18
2.2.2 SamplesDrawnforMonitoringPurpose
attheFactoryLevel. . . . . . . . . . . . . . . . . . . . . . . . . 18
2.3 SamplingProcedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
2.4 CollectionoftheSamples. . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
2.5 SamplingPlanforRawMilk. . . . . . . . . . . . . . . . . . . . . . . . . . 19
2.5.1 SamplingfromanIndividualContainer. . . . . . . . . . . 19
2.5.2 SamplingfromSeveralContainers. . . . . . . . . . . . . . . 20
2.5.3 SamplingfromBulkUnits. . . . . . . . . . . . . . . . . . . . 20
2.5.4 SamplingfromStorageTanksandRailandRoad
MilkTankers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
2.6 SamplingPlanforProcessedMilk. . . . . . . . . . . . . . . . . . . . . . 21
2.6.1 SamplingfromaStorageTankorSilo. . . . . . . . . . . . 21
2.6.2 SamplingofthePackedMilk. . . . . . . . . . . . . . . . . . 22
2.7 SamplingProcedureforChanna/Paneer/Cheese. . . . . . . . . . . . 22
2.7.1 SamplingbyCuttingaSector. . . . . . . . . . . . . . . . . . 22
2.7.2 SamplingUsingaTrier. . . . . . . . . . . . . . . . . . . . . . . 22
2.7.3 SamplingbyTakingtheWholeProduct. . . . . . . . . . . 22
2.7.4 PreparationofPaneer/Cheese/ChannaSamples
forAnalysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
2.7.5 SamplingbyCuttingUsingaKnifewithaPointed
Blade. . . . .. . . . . . . . . .. . . . . . . . . .. . . . . . . . . .. 23
2.7.6 SamplingScaleforCheese. . . . . . . . . . . . . . . . . . . . 24
vii
viii Contents
2.8 SamplingProcedureforKhoa. . . . . . . . . . . . . . . . . . . . . . . . . 24
2.9 SamplingProcedureforSterilizedMilk/FlavoredMilk. . . . . . . 24
2.9.1 ScaleofSampling. . . . . . . . . . . . . . . . . . . . . . . . . . 24
2.9.2 PreparationofSamplesforChemicalAnalysis. . . . . . 25
2.9.3 PreparationofSamplesforMicrobiological
Analysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
2.10 SamplingProcedureforDahi,Yoghurt,andSrikhand. . . . . . . . 25
2.10.1 PreparationofSamplesforChemicalAnalysis. . . . . . 25
2.10.2 PreparationofSamplesforMicrobiological
Analysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
2.11 SamplingProcedureforIceCream. . . . . . . . . . . . . . . . . . . . . . 26
2.11.1 ScaleofSampling. . . . . . . . . . . . . . . . . . . . . . . . . . 26
2.11.2 PreparationofSampleofIceCream. . . . . . . . . . . . . . 27
2.12 SamplingProcedureforCondensedMilk. . . . . . . . . . . . . . . . . 27
2.12.1 ScaleofSampling. . . . . . . . . . . . . . . . . . . . . . . . . . 27
2.12.2 PreparationofSampleofCondensedMilk
forAnalysis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
2.13 SamplingProcedureforMilkPowders. . . . . . . . . . . . . . . . . . . 28
2.13.1 ScaleofSampling. . . . . . . . . . . . . . . . . . . . . . . . . . 28
2.13.2 PreparationofSampleforAnalysis. . . . . . . . . . . . . . 28
2.14 SamplingProcedureforButter. . . . . . . . . . . . . . . . . . . . . . . . . 29
2.14.1 ScaleofSampling. . . . . . . . . . . . . . . . . . . . . . . . . . 29
2.14.2 SamplingTechniqueforButter. . . . . . . . . . . . . . . . . 29
2.15 SamplingProcedureforGhee(AnhydrousMilkFat)/ButterOil. . 31
2.15.1 ScaleofSampling. . . . . . . . . . . . . . . . . . . . . . . . . . 31
2.15.2 SamplingTechnique. . . . . . . . . . . . . . . . . . . . . . . . . 31
2.16 LabelingoftheSamplesforAnalysis. . . . . . . . . . . . . . . . . . . . 31
SuggestedReadings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
3 QualityAssessmentofRawMilk. . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3.1 VisualandOrganolepticTests. . . . . . . . . . . . . . . . . . . . . . . . . 33
3.2 SedimentTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
3.3 Clot-on-BoilingTest(COB). . . . .. . . .. . . .. . . .. . . . .. . . .. 34
3.4 AlcoholTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
3.5 Alcohol–AlizarinTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
3.6 HeatStabilityAssayforMilk. . . . .. . . . . . .. . . . . .. . . . . . .. 35
3.7 DetectionofPreservativesinMilk. . . . . . . . . . . . . . . . . . . . . . 36
3.7.1 Neutralizers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
3.7.2 BoricAcidandBorates. . . . . . . . . . . . . . . . . . . . . . . 37
3.7.3 Formalin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
3.7.4 HydrogenPeroxide. . . . . . . . . . . . . . . . . . . . . . . . . . 38
3.7.5 BenzoicAcid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
3.7.6 SalicylicAcid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
3.7.7 Hypochlorites. . . . . . . . .. . . . . . . . . .. . . . . . . . . .. 39
Contents ix
3.8 DetectionofAdulterants. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
3.8.1 SucroseorCaneSugar. . . . . . . . . . . . . . . . . . . . . . . 40
3.8.2 StarchorOtherCerealFlours. . . . . . . . . . . . . . . . . . 40
3.8.3 Urea. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
3.8.4 Glucose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
3.8.5 Maltodextrin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
3.8.6 PondWater. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
3.8.7 VegetableFat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
3.8.8 BaudouinTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
3.8.9 MineralOil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
3.8.10 AnimalBodyFat. . . . . . . . . . . . . . . . . . . . . . . . . . . 45
3.8.11 Mastitic/AbnormalMilk. . . . . . . . . . . . . . . . . . . . . . 45
3.8.12 AdditionofSkimMilkPowder. . . . . . . . . . . . . . . . . 48
3.8.13 DetergentinMilk. . . . . . . . . . . . . . . . . . . . . . . . . . . 48
3.8.14 Salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
3.8.15 AmmoniaCompounds. . . . . . . . . . . . . . . . . . . . . . . 49
3.8.16 SoyaPowder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
3.8.17 Sulfates. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
3.8.18 DetectionofAdulterationinMilkUsingBiosensor
andImmunologicalTechniques. . . . . . . . . . . . . . . . . 50
3.9 CompositionalAnalysisofRawMilk. . . . . . . . . . . . . . . . . . . . 51
3.9.1 FatTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
3.9.2 Solids-Not-FatTest. . . . . . . . . . . . . . . . . . . . . . . . . 54
3.9.3 TitratableAcidity. . . . . . . . . . . . . . . . . . . . . . . . . . . 56
3.9.4 ProteinContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
3.9.5 LactoseContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
3.9.6 AshContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
3.9.7 LactateContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
SuggestedReadings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
4 QualityAssessmentofProcessedMilk. . . . . . . . . . . . . . . . . . . . . . . 69
4.1 ChemicalTestsforProcessedMilk. . . . . .. . . . . . .. . . . . . . .. 69
4.1.1 FatTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
4.1.2 Solids-Not-FatTest. . . . . . . . . . . . . . . . . . . . . . . . . 71
4.1.3 TotalSolids/MoistureContent. . . . . . . . . . . . . . . . . . 73
4.1.4 ProteinContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
4.1.5 LactoseContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
4.1.6 AshContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
4.1.7 TitratableAcidity. . . . . . . . . . . . . . . . . . . . . . . . . . . 79
4.1.8 PhosphataseTest. . . . . . . . . . . . . . . . . . . . . . . . . . . 80
4.1.9 TurbidityTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
4.1.10 HomogenizationEfficiency. . . . . . . . . . . . . . . . . . . . 82
4.1.11 CreamingIndex. . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
SuggestedReadings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
x Contents
5 QualityAssessmentofMilkProducts. . . . . . . . . . . . . . . . . . . . . . . 85
5.1 AnalysisofCheese,Paneer,Channa,andKhoa. . . . . . . . . . . . . 85
5.1.1 FatTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
5.1.2 MoistureandTotalSolidsContent. . . . . . . . . . . . . . . 88
5.1.3 TotalProteinContent. . . . . . . . . . . . . . . . . . . . . . . . 88
5.1.4 SolubleProteinContent. . . . . . . . . . . . . . . . . . . . . . 89
5.1.5 TotalAshContent. . . . . . . . . . . . . . . . . . . . . . . . . . 90
5.1.6 TitratableAcidity. . . . . . . . . . . . . . . . . . . . . . . . . . . 91
5.1.7 SaltContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
5.1.8 TotalVolatileFattyAcids. . . . . . . . . . . . . . . . . . . . . 92
5.1.9 RipeningIndex. .. . . .. . . . .. . . .. . . .. . . . .. . . .. 93
5.2 Sweetened/SterilizedFlavoredMilk. . . . . . . . . . . . . . . . . . . . . 93
5.2.1 FatTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
5.2.2 TotalSolidsContent. . . . . . . . . . . . . . . . . . . . . . . . . 93
5.2.3 TitratableAcidity. . . . . . . . . . . . . . . . . . . . . . . . . . . 94
5.2.4 TurbidityTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
5.2.5 SucroseContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
5.3 Dahi,Yoghurt,andSrikhand. . . . . . . . . . . . . . . . . . . . . . . . . . 97
5.3.1 MoistureandTotalSolidsContent. . . . . . . . . . . . . . . 97
5.3.2 FatContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
5.3.3 TotalProteinContent. . . . . . . . . . . . . . . . . . . . . . . . 98
5.3.4 TitratableAcidity. . . . . . . . . . . . . . . . . . . . . . . . . . . 99
5.3.5 DiacetylContent. . . . . . . . . . . . . . . . . . . . . . . . . . . 99
5.3.6 SucroseContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
5.4 IceCream. . . . . . .. . . . . . . . . .. . . . . . . . . . .. . . . . . . . . .. . 100
5.4.1 FatContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
5.4.2 TotalSolidsContent. . . . . . . . . . . . . . . . . . . . . . . . . 101
5.4.3 TotalProteinContent. . . . . . . . . . . . . . . . . . . . . . . . 102
5.4.4 SucroseContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
5.4.5 OverruninIceCream. . . . . . . . . . . . . . . . . . . . . . . . 103
5.4.6 MeltingTestandShapeRetentionofIceCream. . . . . 104
5.4.7 AlcoholTestforProteinStabilityofIceCreamMix. . . 104
5.5 EvaporatedandSweetenedCondensedMilk. . . . . . . . . . . . . . . 105
5.5.1 FatContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
5.5.2 TotalSolidsContent. . . . . . . . . . . . . . . . . . . . . . . . . 106
5.5.3 SucroseContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
5.5.4 TitratableAcidity. . . . . . . . . . . . . . . . . . . . . . . . . . . 107
5.5.5 ProteinContent. . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
5.6 Ghee,Butter-Oil,andAnhydrousButter-Oil. . . . . . . . . . . . . . . 108
5.6.1 MoistureTest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
5.6.2 FreeFattyAcid. . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
5.6.3 AcidValue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
5.6.4 Reichert-Meissel(RM)Value. . . . . . . . . . . . . . . . . . 110
5.6.5 PolenskeValue. . . . . . . . . . . . . . . . . . . . . . . . . . . . 115