Dairy Processing

Reagents, glassware and instruments for milk reception, process control and finished-product testing at dairies and chilling centres.

This sector is governed by a regulator rather than by a test standard — FSSAI sets the compositional requirements and publishes the methods — but the thing that decides whether a dairy laboratory works is smaller and far more mundane. It is the acid. IS 1224 specifies Gerber sulphuric acid at a density of 1.807 to 1.812 g/ml at 27 °C, roughly 90 to 91 percent by mass, and that window is narrow for a reason: weaker acid leaves protein undigested and the fat column reads low, stronger acid chars the sample and the column reads dark and unreadable. Commercial sulphuric acid is not a substitute. The analyser at the reception dock is a screening instrument; when a payment is disputed it is settled on Gerber, and Gerber is settled on the acid.

Tests run here

  • Fat by Gerber, and solids-not-fat by lactometer
  • Titratable acidity and pH
  • Clot-on-boiling and alcohol stability
  • Methylene blue reduction test and standard plate count
  • Coliform, yeast and mould counts
  • Alkaline phosphatase for pasteurisation efficacy
  • Added water by freezing point depression
  • Adulterant, neutraliser and antibiotic residue screening

Governed by

  • FSSAI — Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011
  • FSSAI Manual of Methods of Analysis of Foods — Milk and Milk Products
  • IS 1479 — methods of test for the dairy industry
  • IS 1224 — determination of fat by the Gerber method
  • AGMARK grading for ghee and butter under the Agricultural Produce (Grading and Marking) Act
  • NABL accreditation under ISO/IEC 17025

What this sector draws on

Send us your test schedule for this laboratory.

We will map it to grades, pack sizes and instrument specifications, and flag anything that is over-specified for what you are actually measuring.