MANUAL OF METHODS OF ANALYSIS OF FOODS MILK AND MILK PRODUCTS

Manual Of Methods Of Analysis Of Foods Milk And Milk Products-Free PDF

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MILK AND MILK PRODUCTS 2016,MANUAL FOR ANALYSIS OF MILK AND MILK PRODUCTS. TABLE OF CONTENTS,S NO TITLE METHOD PAGE NO,1 LIQUID MILK 9. 1 1 Preparation of Sample of Milk 9,1 2 Detection of Adulterants in Milk 9. 1 2 1 Detection and Quantification of Cane Sugar 9. 1 2 2 Detection and Quantification of Starch in Milk 11. 1 2 3 Detection of Cellulose in Milk 12,1 2 4 Detection of Added Urea in Milk 13. 1 2 5 Detection of Ammonium Compounds in Milk 15,1 2 6 Tests for Presence of Sulphates in Milk 16.
1 2 7 Detection and Estimation of Added Glucose in Milk 17. 1 2 8 Detection of Sodium Chloride in milk 18, 1 2 9 Detection of Presence of Foreign Fat in Milk 19. 1 2 10 Detection of Nitrates Pond Water in Milk 21. 1 2 11 Detection of Neutralizers in Milk 22, 1 2 12 Detection of Hypochlorites and Chloramines in Milk 23. 1 2 13 Test for Quaternary Ammonium Compounds in Milk 25. 1 2 14 Test for Presence of Anionic Detergent in Milk 26. 1 2 15 Test for Presence of Skimmed milk Powder in Natural milk 27. Cow buffalo goat sheep,1 2 16 Test for Detection of Gelatine in Milk 28. 1 2 17 Test for Presence of Formalin in Milk 28, 1 2 18 Test for Presence of Hydrogen Peroxide in Milk 29. 1 2 19 Test for Presence of Boric acid and Borates 31. 1 2 20 Test for Presence of Salicylic acid in Milk 32. MILK AND MILK PRODUCTS 2016,S NO TITLE METHOD PAGE NO.
1 3 Other Tests for Chemical Analysis of milk 32, 1 3 1 Alkaline Phosphatase Test for Checking Efficiency of 32. Pasteurisation in Liquid Milk, 1 3 2 Turbidity Test for Checking Efficiency of Sterilization in Liquid 35. 1 3 3 Determination of Total Solids Gravimetric method 36. 1 3 4 Determination of Fat in Milk 37,1 3 4 1 Method 1 Gerber Method 37. 1 3 4 2 Method 2 Rose Gottlieb Method 41, 1 3 4 3 Method 3 Acid Digestion Method Werner Schmidt Method 43. 2 CREAM INCLUDING STERILISED CREAM WHIPPED CREAM 45. 2 1 Preparation of Sample of Cream 45,2 2 Determination of Fat in Cream 45.
2 2 1 Method 1 Rose Gottlieb Method 45,2 2 2 Method 2 Werner Schmidt Method 46. 2 3 Detection of Presence of Thickeners in Cream 46. 2 3 1 Method 1 for Detection of Starch in Cream 46. 2 3 2 Method 2 for Detection of Gelatine in Cream 46. 3 CREAM POWDER 47,3 1 Preparation of Sample of Cream Powder 47. 3 2 Determination of Moisture in Cream Powder 47, 3 3 Determination of Fat Content in Cream Powder 48. 3 4 Determination of Milk Protein in Milk Solids not Fat of Cream 49. 3 4 1 Method 1 As per AOAC Method 49, 3 4 2 Method 2 Determination of Protein Content Using IDF 50. 4 CURD OR DAHI 51,MILK AND MILK PRODUCTS 2016,S NO TITLE METHOD PAGE NO.
4 1 Preparation of Sample of Dahi 51,4 2 Determination of Fat in Dahi 51. 4 3 Test for the Presence of Starch in Dahi 51,4 4 Determination of Total Solids in Dahi 51. 4 4 1 Method 1 Sodium Hydroxide Method 51,4 4 2 Method 2 Zinc oxide Method 52. 4 5 Determination of Total Solids in Dahi Sweetened with Cane 55. 5 CHHANNA OR PANEER 56,5 1 Preparation of Sample of Channa Paneer 56. 5 2 Determination of Moisture in Channa Paneer 56, 5 3 Determination of Fat by Acid Digestion Method in 58.
Channa Paneer,5 4 Detection of Starch in Channa 58. 6 CHEESE ALL VARIETIES 59,6 1 Preparation of Sample of Cheese 59. 6 2 Determination of Moisture in Cheese 59, 6 3 Determination of Milk Fat by Acid Digestion Method in 59. 7 ICE CREAM SOFTY ICE CREAM CHOCOLATE ICE CREAM 60. KULFI MILK ICES OR MILK LOLLIES AND FROZEN,DESSERT CONFECTION. 7 1 Preparation of Sample of Ice Cream 60, 7 2 Determination of Total Solids in the Ice cream 61.
7 3 Determination of Weight per Unit Volume or Over run in Ice 61. 7 4 Determination of Fat in Ice Cream Rose Gottlieb method 63. 7 5 Determination of Protein Kjeldahl method in Ice Cream 63. 7 5 1 Method 1 As per DGHS Manual 2005 63,MILK AND MILK PRODUCTS 2016. S NO TITLE METHOD PAGE NO, 7 5 2 Method 2 Determination of Protein Content using IDF 65. 7 6 Determination of Added Starch in Ice Cream 65,8 DRIED ICE CREAM MIX DRIED FROZEN DESSERT 67. CONFECTION, 8 1 Preparation of Sample of Dried Ice Cream Mix 67. 8 2 Determination of Moisture Content in Dried Ice Cream Mix 67. 9 CONDENSED EVAPORATED SWEETENED 68,UNSWEETENED AND SKIMMED MILK.
9 1 Preparation of Sample of Condensed Evaporated Milk 68. 9 2 Determination of Total Solids in Condensed Evaporated Milk 68. 9 3 Determination of Fat by Rose Gottlieb s Method in 70. Condensed Evaporated Milk, 9 4 Determination of Sucrose Content in Condensed Evaporated 71. 9 4 1 Lane Eynon Volumetric Method 71, 9 4 2 Polarimetric Method for Determination of Sucrose in 79. Condensed Milk, 9 5 Determination of Titratable Acidity in Condensed Evaporated 84. 9 6 Determination of Milk Protein in Milk Solids not Fat of 85. Condensed Evaporated Milk,10 MILK POWDER WHOLE SKIMMED PARTIALLY 86. SKIMMED INFANT MILK FOOD INFANT FORMULA MILK,CEREAL WEANING FOOD PROCESSED CEREAL BASED.
WEANING FOOD,10 1 Preparation of Sample of Dried Milk 86. 10 2 Determination of Moisture in Dried Milk 86,10 3 Determination of Fat in Dried Milk 88. 10 4 Determination of Titratable Acidity in Dried Milk 88. 10 5 Determination of Total Carbohydrates in Dried Milk 89. MILK AND MILK PRODUCTS 2016,S NO TITLE METHOD PAGE NO. 10 6 Determination of Milk Protein in Milk Solids not Fat of Dried 90. 10 7 Determination of Total Ash on Dry Basis in Dried Milk 90. 10 8 Determination of Ash Insoluble in Hydrochloric Acid for 91. Infant Foods and Processed Cereal based Weaning Foods. 10 9 Determination of Crude fibre in Processed Cereal Weaning 93. 10 10 Determination of the Solubility Index in Milk Powder 94. 10 11 Determination of the Solubility Percent in Milk Powder 96. 11 KHOA 98,11 1 Preparation of Sample of Khoa 98,11 2 Determination of Moisture in Khoa 98. 11 3 Determination of Fat content in Khoa 98,11 4 Determination of Starch in Khoa 99.
11 5 Detection of sucrose in Khoa 99,12 TABLE CREAMERY AND DESHI BUTTER 101. 12 1 Preparation of Sample of Butter 101,12 2 Determination of Moisture in Butter 101. 12 3 Determination of Fat and Curd Milk solids not Fat in Butter 102. 12 4 Determination of Salt Content in Butter 104,12 4 1 Method 1 Volhard s Method 104. 12 4 2 Method 2 Mohr s Method 106,13 GHEE BUTTER FAT BUTTER OIL AND ANHYDROUS 109. MILK FAT ANHYDROUS BUTTER OIL,13 1 Preparation of Sample of Ghee 109.
13 2 Determination of Moisture in Ghee 109, 13 3 Determination of Butyro Refractometer Reading in Ghee 110. 13 4 Determination of Free Fatty Acids in Ghee 114. MILK AND MILK PRODUCTS 2016,S NO TITLE METHOD PAGE NO. 13 5 Determination of Reichert Meissel and Polenske Value in Ghee 117. 13 6 Test for Detection of Vanaspati in Ghee Boudouins Test 123. 13 7 Detection of mineral oil in ghee Holde s test 124. 13 8 Determination of Fatty Acid composition in Ghee by Gas 125. Liquid Chromatography GLC,13 9 Determination of Peroxide Value in Ghee 134. 14 CHAKKA AND SHRIKHAND 137,14 1 Preparation of Sample 137. 14 2 Determination of Milk Solids 137,14 3 Determination of Fat 137.
14 4 Determination of Protein 137,14 5 Determination of Titratable Acidity 137. 14 6 Determination of Total Ash 137,14 7 Determination of Sucrose Content 137. 15 YOGHURT 138,15 1 Preparation of Sample of Yoghurt 138. 15 2 Determination of Milk Solids not Fat in Yoghurt 138. 15 3 Determination of Milk Fat in Yoghurt 138, 15 4 Determination of Protein Content in Yoghurt 138. 15 5 Determination of Titratable Acidity in Yoghurt 139. 16 WHEY POWDER 140,16 1 Preparation of Sample of Whey Powder 140.
16 2 Determination of Moisture in Whey Powder 140,16 3 Determination of Fat in Whey Powder 140. 16 4 Determination of Milk Protein in Whey Powder 140. 16 5 Determination of Total Ash in Whey Powder 140. 16 6 Determination of pH in Whey Powder 140,MILK AND MILK PRODUCTS 2016. S NO TITLE METHOD PAGE NO,16 7 Determination of Lactose in Whey Powder 140. 17 EDIBLE CASEIN PRODUCTS 141, 17 1 Preparation of Sample of Casein Caseinates 141. 17 2 Determination of Moisture in Casein Caseinates 141. 17 3 Determination of Fat in Casein Caseinates 141. 17 4 Determination of Milk Protein in Casein Caseinates 145. 17 5 Determination of Casein in Protein in Casein Caseinates 145. 17 6 Determination of Lactose Content in Caseins Caseinates by 146. Photometric Method, 17 7 Determination of Ash Content in Casein Caseinates 149.
17 8 Determination of Fixed Ash ash including P2O5 Content in in 151. Casein Caseinates, 17 9 Determination of Free Acidity in Caseins Caseinates 153. 17 10 Determination of pH in Casein Caseinates 155. 18 DETERMINATION OF LACTOSE BY COLORIMETRIC 157,METHOD IN MILK BASED SWEETS. 18 1 Determination of Lactose by Colorimetric Method 157. 18 2 Determination of Lactose by high performance liquid 158. chromatography HPLC,19 DETERMIANIOTN OF TOTAL NITROGEN CONTENT IN 165. MILK MILK PRODUCT BY KJELDAHL METHOD, 19 1 Determination of Total Nitrogen Crude Protein in Milk 166. 19 1 1 Method 1 Macro Kjeldahl Method IDF 20B 1993 166. 19 1 2 Method 2 Block Digestion Steam Distillation method IDF 173. 19 1 3 Method 3 Micro Kjeldahl Method 179, 19 2 Determination of Non Protein Nitrogen NPN in Milk 183.
19 3 Determination of True Protein Nitrogen Content in Milk 186. 19 4 Determination of Protein content in milk and milk products by 189. MILK AND MILK PRODUCTS 2016,S NO TITLE METHOD PAGE NO. BIS method, 20 DETERMINATION OF MELAMINE AND CYANURIC ACID IN 191. MILK MILK PRODUCT AND INFANT FORMULAE,GUIDELINES, 20 1 Method 1 Detection of Non Protein Nitrogen NPN 192. Containing Substances in Milk,20 2 Method 2 ELISA based Methods 194. 20 3 Method 3 ISO Method 194, Note The test methods given in the manuals are validated standardized test methods However.
it would be the responsibility of the respective testing laboratory to confirm that the above. methods are validated in its laboratory and gives proper result in their laboratory. MILK AND MILK PRODUCTS 2016,1 LIQUID MILK, Buffalo milk cow milk goat milk sheep milk mixed milk standardised milk full. cream milk recombined milk toned milk double toned milk and skimmed milk as laid. down under FSSAI Rules,1 1 Preparation of Sample of Milk. Samples are received after few days of drawl and contain preservative 0 4. formalin Warm the sample to 37 40 C by transferring it to the beaker and keeping it. in a water bath maintained at 40 45 C Stir slowly for proper homogenisation Mix. sample thoroughly by pouring back into the bottle mixing to dislodge any residual fat. sticking to the sides and pour it back in the beaker During mixing do not shake the. bottle vigorously Allow the sample to come to room temperature 26 28 C and. withdraw immediately for analysis If small clots or lumps are observed in the sample. which cannot be dispersed a few drops of liquor ammonia may be used during. homogenisation If even after homogenisation the sample shows lumps or clots or. droplets of oil are visible suggestive of curdling splitting of milk the sample should be. deemed unfit for analysis and rejected, Ref IS 1479 Part II 1961 Reaffirmed 1997 Methods of test for Dairy Industry. Chemical Analysis of Milk Bureau of Indian Standards New Delhi. 1 2 Detection of Adulterants in Milk, 1 2 1 Detection and Quantification of Cane Sugar in Milk. Sucrose is absent in milk and its presence in milk indicate adulteration Presence. of sucrose in milk can be determined by the following method. 1 2 1 1 Qualitative Method Modified Seliwanoff s Method. Fructose in cane sugar sucrose reacts with resorcinol in HCl to give red colour. 1 2 1 1 1 Reagent, A Resorcinol Solution 0 5 Weigh 0 5 g of resorcinol in about 40 ml of distilled.
water Add 35 ml of concentrated HCl 12 N to it and make up the volume to 100. ml using distilled water,MILK AND MILK PRODUCTS 2016. Note The resorcinol flakes should be white in colour. 1 2 1 1 2 Procedure, Take 1 ml of milk in a test tube Add 1 ml of Resorcinol Solution and mix Place. the tube in boiling water bath for 5 min Withdraw the tube and observe the colour. Appearance of deep red colour indicates presence of sucrose or a ketose sugar In pure. milk samples no such red color is developed and sample remains white in nature The. limit of detection of method is 0 1, Ref IS 1479 Part I 1961 Reaffirmed 2003 Methods of test for Dairy Industry Rapid. Examination of Milk Bureau of Indian Standards New Delhi. 1 2 1 2 Quantitative Determination of Cane Sugar in Milk. If the test for Cane Sugar Sucrose is positive the quantitative estimation of. sucrose is necessary for determination of SNF in milk sample. The sucrose content in milk sample can be determined by volumetric method. Lane Eynon method In this method the milk sample is curdled with zinc acetate and. potassium ferrocyanide Carrez Solution 1 and 2 Determine the sugar content before. and after inversion The value before inversion indicates lactose and after inversion. total sugars,1 2 1 2 1 Reagents, Same reagents those mentioned in Section 9 4 Determination of sucrose. content in condensed evaporated milk,1 2 1 2 2 Procedure.
Proceed as in described in Section 9 4 Determination of sucrose content in. condensed evaporated milk and instead of condensed milk take 40 g of milk sample. manual of methods of analysis of foods milk and milk products food safety and standards authority of india ministry of health and family welfare government of india

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