Chemical & Microbiological Analysis of Milk & Milk Products
ABOUT THE BOOK: The Indian
Dairy Industry has made repid progress since Independence. A large number of
modern milk plants and production factories have since been established. These
organized dariries have been successfully engaged in the routine and commercial
production of pasterized milk and various western and Indian dairy products.
Most of the supervisory and technical personnel in these dariries have had their
dairy education in theis country, although a few have been trained abroad as
well. The author is interested in sharing hsi knowledge of chemical and
microbiological analysis of milk & milk products with many such persons i.e.
consumers, producers, graduate and post-graduate students of food technology,
microbiology, dairy technology, doctors, and research scholars in the in the
interest of our business and for the safety of our consumers. It is essential to
make awareness regrading food safety standards. The term quality covers value,
short shelf life and could also be a health hazard to consumers.
In most of the developed countries, the media, the consumers and the regulatory bodies have forced the producers and the suppliers to comply with the prescribed food safety standards. Whereas in India, while there are reasonably good rules, observations of these rules and the implementation of quality control measures are usually inadequate, due to many reasons. Public awareness regarding quality is poor and regulation on quality followed.
In the interest of our business and for the safety of our consumers, it is essential to maintain the appropirate quality of milk and milk products. As a member of the world trade. Organization, it has become obligatory for India to apply sanitary and phytosanitary measures while measures while producing, processing and marketing milk and milk products and abide by the guidelines prescribed by the Codex Alimentarious Commission. This in necessary if we want to participate in the international trade of milk and milk products for ensuring better returns to our farmer members. The united Nationa recommends governments all over the world to adopt the standards set up by the codex alimentatarious as the reference point for consumer protection, with regard to food. By harmonizing the food laws and by adopting internationally agreed standards, global commerce improve and the trade barriers diminsih gradually. Through harmonization free movement of goods amongst the countries is achieved to the benefit of the farmers and the subsequent reduction of hunger and poverty. Several international firms have started importing milk to India and have even set up their plants here. We cannot prevent them from doing so, because of the WTO agreement. In order to safeguard the existing market and expand the business of the co-operative dairy sector, it is essential to produce superior quality products that are safe for consumers.
In order to fulfil the information appropriate to producers, consumers and milkprocesser, the book has been prepared. I shall welcome the comments and criticism from readers to further improve the book. There are 41 chapters and by reading this book, I hope the reader, besides basic concepts, will also gain an overview of the current status of many diverse and interesting aspects of chemical and microbiological analysis of milk and milk products.
AUTHOR: Ramakant Sharma | ISBN: 9788181891006 | YEAR: 2006 | PAGES: 285 | SIZE: 15.5 x 24 x 2 cm. | BINDING: Hard & Soft | LANGUAGE: English
ABOUT THE AUTHOR: Dr. Ramakant
Sharma, M.Sc., Ph.D. is Incharge Dairy Bacteriologist and has served as a
chemical and microbiological analyst since March 1982 in Bhopal Sahakari Dugdha
Sangh. Habibganj. Bhopal. Dr. Sharma was awarde Ph.D. in 1993 in the subject of
Dairy Effluent from Barkatullah University, Bhopal. The author, besides
submitting a project to manage Dairy Effluent Treatmnet Plant and Environment in
June 1995, has also implemented it in Bhopal Sahakari Dugdha Sangh, Habibganj
and Indore Sahakari Dugdha Sangh.
He was selected by NDDB Anand in the year of 2002 as the nominee of Bhopal Sahakari Dugdha Sangh for Generation of Nationwide Database on important milk quality parameters. He has guided students of different colleges of Barkatullah University besides other Universities too in M.P. and Uttar Pradesh in the subject of Microbiology, Biotechnology, Food technology and Dairy technology for preparation of their project file to submission in their respective organisations.
Dr. Sharma's four papers have been published in the abstract book for the presentation of all participants of National Research Seminar on "Microbial World and its Application in Life" organized by Motilal Vigyan Mahavidyalaya Bhopal. The author is also doing second Ph.D. in Microbiology from Bakatullah University, Bhopal.
1. Sampling of milk
2. Organolepitc test and temperature
3. Determination of pH
4. Clot on boiling (COB)
5. Alcohol test
6. Sediment test
7. Ten-Minute resazurin test
8. Alizarin-alcohol test
9. Direct microscopic count
10. Detection of mastitis
11. Methylene blue reduction test (MBRT)
12. One-Hour resazurin reduction test for raw milk
13. Standard operating procedures for acidity estmation and alkaline phosphatase test
14. Determination of specific gravity of milk by lactometer and calculation of soil-not-fat of milk
15. Detection of urea in milk
16. Determination of fat in milk by gerber method
17. Determination of milk fat by electronic milk tester
18. Detection of preservatives in milk
19. Detection of neutralizers in milk
20. Detection of adulterants in milk
21. Determination of alfatoxin M1 content in milk by High performance liquid chromatography (HPLC)
22. Estimation of lead in milk by atomic absorpation spectrophotometer (AAS)
23. Standard operating procedures for testing of microbiological quality of milk
24. Preparation of media
25. Bacteriology of air
26. Assessing sterility of plant and equipment
27. Assessing sterility of milk bottles
28. Assessing sterility of milk cans
29. Microbiological analysis of fermented milk products
30. Starter cultures
31. Bacteriological analysis of cream
32. Ice-Cream analysis
33. Determination of fat in milk products by the gerber method
34. Sterilized milk analysis
35. Analysis of paneer
36. Analysis of butter
37. Ghee analysis
38. Determination of strength of washing solutions IS: 1479 (Part-V) 1962
39. Soft water analysis for total hardness
40. Bacteriological analysis of water
41. Methods of sampling and test for industrial effluents