8/11/2016
TABLEOFCONTENTSi
BacktoFactsforFarmers
MilktestingandQualityControl
MilkProcessingGuideSeries
Volume2
Publishedby:
FAO/TCP/KEN/6611Project
TrainingProgrammeforSmallScaleDairySectorandDairyTrainingInstituteNaivasha
TABLEOFCONTENTS
[Link]*
[Link]*
2.1WHATISMILKQUALITYCONTROL?*
2.2WHYHAVEMILKQUALITYCONTROL?*
2.3QUALITYCONTROLINTHEMILKMARKETINGCHAININKENYA*
2.4TECHNIQUESUSEDINMILKTESTINGANDQUALITYCONTROL*
2.4.1Milksampling*
2.4.2Samplingmilkforbacteriologicaltesting*
2.4.3Preservationofsample*
[Link]*
2.4.5Commontestingofmilk.*
[Link]*
[Link]
Milktestingandqualitycontrolisanessentialcomponentofanymilkprocessingindustrywhethersmall,
mediumorlargescale.Milkbeingmadeupof87%waterispronetoadulterationbyunscrupulousmiddlemen
[Link],itshighnutritivevaluemakesitanidealmediumfortherapid
multiplicationofbacteria,[Link]
knowthat,inorderforanyprocessortomakegooddairyproducts,goodqualityrawmaterialsareessential.A
milkprocessororhandlerwillonlybeassuredofthequalityofrawmilkifcertainbasicqualitytestsarecarried
outatvariousstagesoftransportationofmilkfromtheproducertotheprocessorandfinallytotheconsumer.
[Link]
easilyavailabletotheemergingsmallscaletomediumscaleprocessorsinKenya.
[Link]
1/11
8/11/2016
TABLEOFCONTENTSi
Forthesereasons,theTrainingProgrammefortheSmallScaleDairySectorunderproject
GOK/FAO/TCP/KEN/6611,hasassembledthisguideonMilkTestingandQualityControlsothatitmaybeused
[Link]
[Link]
plantswithbiggerlaboratoriesmoretestsaretobefoundinthebibliographyattheendofthisbooklet.
[Link]
2.1WHATISMILKQUALITYCONTROL?
Milkqualitycontrolistheuseofapprovedteststoensuretheapplicationofapprovedpractices,standardsand
[Link]
acceptedstandardsforCHEMICALCOMPOSITIONANDPURITYASWELLASLEVELSOFDIFFERENT
MICROORGANISMS.
2.2WHYHAVEMILKQUALITYCONTROL?
TestingmilkandmilkproductsforqualityandmonitoringthatMILKPRODUCTS,PROCESSORSand
[Link]
whywehavetohaveaqualitycontrolsystemforthedairyindustryinKenya.
Thereasonsare:
i)TotheMilkProducer.
Themilkproducerexpectsafairpriceinaccordancewiththequalityofmilkshe/heproduces.
ii)TheMilkProcessor.
Themilkprocessorwhopaystheproducermustassurehimself/herselfthatthemilkreceivedforprocessingis
ofnormalcompositionandissuitableforprocessingintovariousdairyproducts.
iii)TheConsumer.
Theconsumerexpectstopayafairpriceformilkandmilkproductsofacceptabletoexcellentquality.
iv)ThePublicandGovernmentAgencies.
Thesehavetoensurethatthehealthandnutritionalstatusofthepeopleisprotectedfromconsumptionof
contaminatedandsubstandardfoodstuffsandthatpricespaidarefairtothemilkproducers,themilkprocessor
andthefinalconsumer.
Alltheaboveisonlypossiblethroughinstitutionofaworkablequalitytestingandassurancesystemconforms
tonationalorinternationallyacceptablestandards.
2.3QUALITYCONTROLINTHEMILKMARKETINGCHAININKENYA
i)Atthefarm
[Link]
practicesofmilkproductionandhandlingandobservationoflaiddownregulationsregarding,useofveterinary
drugsonlactatinganimals,regulationsagainstadulterationsofmilketc.
ii)AtMilkcollectionCentres
Allmilkfromdifferentfarmersorbulkedmilkfromvariouscollectingcentresmustbecheckedfor
wholesomeness,bacteriological,andchemicalquality.
iii)AttheDairyFactories
Milkfromindividualfarmersorbulkedmilkfromvariouscollectingcentres
iv)WithintheDairyFactory
Oncethedairyfactorhasacceptedthefarmermilkithastheresponsibilityofensuringthatthemilkishandled
[Link]
conformtospecifiedstandardsastotheadequacyofeffectofprocessesappliedandthekeepingqualityof
[Link]
2/11
8/11/2016
TABLEOFCONTENTSi
[Link]
[Link].
v)Duringmarketingofprocessedproducts
PublicHealthauthoritiesareemployedbylawtocheckthequalityoffoodstuffssoldforpublicconsumption
[Link]
doneinordertoprotecttheinterestofthemilkconsumingpublic.
2.4TECHNIQUESUSEDINMILKTESTINGANDQUALITYCONTROL
2.4.1Milksampling
[Link]
tanksshouldbethoroughlymixedtodispersethemilkfatbeforeamilksampleistakenforanychemicalcontrol
[Link]
dippersmeusedinsamplingmilkfrommilkcans.
2.4.2Samplingmilkforbacteriologicaltesting
[Link]
autoclaveorpressurecookerforatleast15mmat120Cbeforehandinordernottocontaminatethesample.
Onthespotsterilisationmaybeemployedusing70%Alcoholswabandflamingorscalinginhotsteamor
boilingwaterfor1minute.
Fig.1:Equipmentusedfortakingmilksamples
2.4.3Preservationofsample
Milksamplesforchemicaltests.
MilksamplesforbutterfattestingmaybepreservedwithchemicalslikePotassiumdichromate(1Tabletorml
14%solutioninalitresamplebottleisadequate.)Milksamplesthathavebeenkeptcoolingarefrigeratoror
iceboxmustfirstbewarmedinwaterbathat40C,cooledto20C,mixedandasamplethentakenfor
butterfatdetermination.OtherpreservativechemicalsincludeSodiumazidattherateof0.08%andBronopol(2
bromo2nitro1,3propanediol)usedattherateof0.02%.
Ifthelaboratorycannotstartworkonasampleimmediatelyaftersampling,thesamplemustbecooledtonear
[Link]
milkcoolingcentre,iceboxeswithicepecksareuseful.
[Link]
Samplesmustbeclearlylabelledwithnameoffarmerorcodenumberandrecordsofdates,andplaces
[Link]
producersshouldseetheirmilkbeingtested,andtherecordsshouldbemadeavailabletothemiftheyso
require.
2.4.5Commontestingofmilk.
2.4.5.1Organoleptictests
[Link]
isrequired,butthemilkgradermusthavegoodsenseofsight,[Link]
obtainedinstantly,[Link]
mustbesubjectedtoothermoresensitiveandobjectivetests.
Procedure:
[Link]
3/11
8/11/2016
TABLEOFCONTENTSi
Openacanofmilk.
Immediatelysmellthemilk.
Observetheappearanceofthemilk.
Ifstillunabletomakeaclearjudgement,tastethemilk,[Link]
bucketprovidedforthatpurposeorintoadrainbasin,flushwithwater.
Lookatthecanlidandthemilkcantocheckcleanliness.
Judgement:
Abnormalsmellandtastemaybecausedby:
Atmospherictaint([Link]/cowyodour).
Physiologicaltaints(hormonalimbalance,cowsinlatelactationspontaneousrancidity).
Bacterialtaints.
Chemicaltaintsordiscolouring.
Advancedacidification(pH<6.4).
2.4.5.2ClotonBoiling(C.O.B)Test
[Link](pH<5.8)orabnormalmilk([Link]
ormastitismilk).Ifamilksamplefailsinthetest,themilkmustcontainmanyacidorrennetproducing
[Link]
standtheheattreatmentinmilkprocessingandmustthereforeberejected.
Procedure:
Boilasmallamountofmilkinaspoon,[Link],coagulationor
precipitation,[Link],when
theacidityisbelow0.200.26%Lacticacid.
[Link]
[Link].TheAlcoholTest
[Link]/orrennetare
[Link](colostrummilk)andsalt
concentrates(mastitis)resultsinapositivetest.
Procedure:
Thetestisdonebymixingequalamountsofmilkand68%ofethanolsolutioninasmallbottleortesttube.(68
%Ethanolsolutionispreparedfrom68mls96%(absolute)alcoholand28mlsdistilledwater).Ifthetestedmilk
isofgoodquality,therewillbenocoagulation,clottingorprecipitation,butitisnecessarytolookforsmall
lumps.Thefirstclottingduetoaciddevelopmentcanfirstbeseenat0.210.23%[Link]
2mlsmilkismixedwith2mls68%alcohol.
[Link]
[Link]
4/11
8/11/2016
TABLEOFCONTENTSi
[Link].TheAlcoholAlizarintest
[Link]
[Link]
madeorbepreparedbyadding0.4grammesalizarinpowderto1litreof61%alcoholsolution.
RESULTSOFTHETEST
Parameter
Normalmilk
SlightlyacidMilk
Acidmilk
AlkalineMilk
PH
6.66.7
6.46.6
6.3orlower
6.8orhigher
Colour
Redbrown
Yellowishbrown
Yellowish
Lilac
Appearanceof
milk
Nocoagulationno
lumps
Nocoagulation
Coagulation*
Nocoagulation**
Note:
*=Sourmilklooksyellowishwithsmalllumpsorcompletelycoagulated.
**=[Link],indicatemastitismilk.
2.4.5.5Aciditytest
[Link]
[Link],thepercentageof
[Link]"naturalacidity"whichisduetothenatural
abilitytoresistpHchanges.Thenaturalacidityofmilkis0.160.18%.Figureshigherthanthissignifies
developedacidityduetotheactionofbacteriaonmilksugar.
Apparatus:
Aporcelaindishorsmallconicalflask
10mlpipette,graduated
1mlpipette
ABurette,0.1mlgraduations
Aglassrodforstirringthemilkinthedish
APhenophtaleinindicatorsolution,0.5%in50%Alcohol
NSodiumhydroxidesolution.
[Link]
Procedure:
9mlofthemilkmeasuredintotheporcelaindish/conicalflask,1mlPhenopthaleinisaddedandthenslowly
fromtheburret,0.1NSodiumhydroxideundercontinuousmixing,untilafaintpinkcolourappears.
ThenumberofmlsofSodiumhydroxidesolutiondividedby10expressesthepercentageoflacticacid.
2.4.5.6Resazurintest.
[Link]
[Link]
[Link]
5/11
8/11/2016
TABLEOFCONTENTSi
solutioncanlaterbeusedtotestthemicrobialactivityinagivenmilksample.
Resazurincanbecarriedoutas:
i.10mintest.
ii. 1hrtest.
iii.3hrtest.
The10minResazurintestisusefulandrapid,screeningtestusedatthemilkplatform.
The1hrtestand3hrtestsprovidemoreaccurateinformationaboutthemilkquality,butafterafairylongtime.
Theyareusuallycarriedoutinthelaboratory.
Apparatusandreagents:
Resazurintablets
Testtubeswith10mlsmark
1mlpipetteordispenserforResazurinsolution.
Waterbaththermostaticallycontrolled
LovibondcomparatorwithResazurindisc4/9
[Link]
Procedure:
[Link]
solutionmustnotbeexposedtosunlight,anditshouldnotbeusedformorethaneighthoursbecauseitlosses
strength.
Mixthemilkandwithasanitizeddipperput10mlsmilkintoasteriletesttube.
AddonemlofResazurinsolution,stopperwithasterilestopper,mixgentlythedyeintothemilkandmarkthe
tubebeforetheincubationinawaterbath,placethetesttubeinaLovibondcomparatorwithResazurindiskand
compareitcolourimetricallywithatesttubecontaining10mlmilkofthesamesample,butwithoutthedye
(Blank).
READINGSANDRESULTS(10MINUTERESAZURINTEST)
ResazurindiscNo.
Colour
Gradeofmilk
Action
Blue
Excellent
Accept
Lightblue
[Link]
Accept
Purple
Good
Accept
Purplepink
Fair
Separate
Lightpink
Poor
Separate
Pink
Bad
Reject
white
Verybad
Reject
2.4.5.7TheGerberButterfattest
Thefatcontentofmilkandcreamisthemostimportantsinglefactorindeterminingthepricetobepaidformilk
suppliedbyfarmersinmanycountries.
[Link]
6/11
8/11/2016
TABLEOFCONTENTSi
Also,inordertocalculatethecorrectamountoffeedrationforhighyieldingdairycows,itisimportanttoknow
[Link]
inthemilkofindividualanimalsmustbeknowninmanybreedingprogrammes.
Butterfattestsarealsodoneonmilkandmilkproductsinordertomakeaccurateadjustmentsofthebutterfat
percentageinstandardisedmilkandmilkproducts.
[Link]
ApparatusforDFtest:
Gerberbutyrameters,06%or08%BF
Rubberstoppersforbutyrometers
10.94or11mlpipettesformilk
10mlspippetesordispensersforGerberAcid
1mlspippetesordispensersforAmylalcohol
standsforbutyrometers
GerberwaterbathReagents:
Gerbersulphuricacid,(1.82g/cc)
Amylalcohol
Treatmentofsamples.
[Link]
40C,mixedgentlyandcooledto20Cbeforethetesting.
Procedure:
[Link]
theneckofthebutyrometer.
Nextadd1mlofAmylalcohol,insertstopperandshakethebutyrometercarefullyuntilthecurddissolvesand
nowhiteparticlescanbeseen.Placethebutyrometerinthewaterbathat65Candkeepitthereuntilasetis
[Link](scale)pointingtowards
thecentreofthecentrifuge.
Spinfor5min.atll00rpm.
Removethebutyrometersfromthecentrifuge.
[Link].
(Note:Whentransferringthebutyrometersfromthecentrifugeintothewaterbathmakesurethatthe
butyrometersareallthetimeheldwiththeNECKPOINTINGUP).
Thefatcolumnshouldbereadfromthelowestpointofthemeniscusoftheinterfaceoftheacidfattothe0
markofthescaleandreadthebutterfatpercentage.
Thebutyrometersshouldbeemptiedintoaspecialcontainerfortheverycorrosiveliquidofacidmilk,andthe
butyrometersshouldbewashedinwarmwateranddriedbeforethenextuse.
APPEARANCEOFTHETEST
Thecolourofthefatcolumnshouldbestrawyellow.
[Link]
7/11
8/11/2016
TABLEOFCONTENTSi
Theendsofthefatcolumnshouldbeclearlyandsharplydefined.
Thefatcolumnshouldbefreefromspecksandsediment.
Thewaterjustbelowthefatcolumnshouldbeperfectlyclear.
Thefatshouldbewithinthegraduation.
PROBLEMSINTESTRESULTS
Curdytests:
Toolightlycolouredorcurdyfatcolumncanbedueto:
Temperatureatmilkoracidorbothtoolow.
Acidtooweak.
Insufficientacid.
Milkandacidnotmixedthoroughly.
Charredtests:
Darkenedfatcolumncontainingblackspeckatthebaseisdueto:
Temperatureofmilkacidmixturetoohigh.
Acidtoostrong.
Milkandacidmixedtooslowly.
Toomuchacidused.
Aciddroppedthroughthemilk.
2.4.5.8TheLactometertest
Additionofwatertomilkcanbeabigproblemwherewehaveunfaithfulfarmworkers,milktransportersand
[Link]
thereforeassurehimself/herselfthatthemilkhe/shepurchasesiswholesomeandhasnotbeenadulterated.
[Link]
committed,[Link]
[Link],it
enablesthemilkprocessortocalculatethemilktotalsolids(%TS)andsolidsnotfat(SNF).Innormalmilk
SNFshouldnotbebelow8.5%accordingtoKenyaStandards(KBSNo05l0:1976).
Procedure:
Mixthemilksamplegentlyandpouritgentlyintoameasuringcylinder(300500).LettheLactometersink
[Link](L)[Link]
temperatureofthemilkisdifferentfromthecalibrationtemperature(Calibrationtemperaturemaybe=200C)of
thelactometer,calculatethetemperaturecorrection.ForeachCabovethecalibrationtemperatureadd0.2L
foreachCbelowcalibrationtemperaturesubtract0.2Lfromtherecordedlactometerreading.
EXAMPLE:Calibrationtemperatureoflactometer20C.
[Link]
Sample
Milktemperature
Lactometer
reading
Correction
Truereading
No.1
17C
30.6L
0.6L
30.0L
No.2
20C
30.0L
Nil
30.0L
[Link]
8/11
8/11/2016
TABLEOFCONTENTSi
No.3
23C
29.4L
+0.6L
30.0L
Forthecalculations,uselactometerdegrees,andfortheconversiontodensitywrite1.0infrontofthetrue
lactometerreading,i.e.1.030g/[Link]
[Link]
[Link]
cowsoftenhavelactometerreadingoutsidetherangeofaveragemilk,whilesamplesofmilkfromherdsshould
havereadingsheartheaveragemilk,butwrongfeeding,[Link]
milktohavespecificgravityof1.0261.032g/[Link]
thereadingisconsistentlylowerthanexpectedandthemilksupplierdisputesanywrongdoingarrangetotakea
genuinesamplefromthesupplier([Link]).
2.4.5.9FreezingPointDetermination
[Link]
adulterationofmilkwithwaterwillcauseadetectableelevationofthefreezingpointofmilkfromitsnormal
[Link],itisusedtodetectwhether
milkisofnormalcompositionandadulterated.
[Link].
2.4.5.10Inhibitortest.
Milkcollectedfromproducersmaycontaindrugsand/[Link]
amountsinmilkmayinhibitthegrowthoflacticacidbacteriausedinthemanufactureoffermentedmilksuchas
Mala,cheeseandYoghurt,besidesbeingahealthhazard.
Principleofthemethod:Thesuspectedmilksampleissubjectedtoafermentationtestwithstartercultureand
theaciditycheckedafterthree(3)[Link]
acidityofasimilarlytreatedsamplewhichisfreefromanyinhibitorysubstances.
Materials:
testtubes
Starterculture
lmlpipette
waterbath
materialfordeterminationoftitratableacidity(Fig.9)
[Link]
Procedure:
Threetesttubesarefilledwithl0mlofsampletobetestedandthreetesttubesfilledwithnormalmilk.
Alltubesareheatedto900Cbyputtingtheminboilingwaterfor35minutes.
[Link]
9/11
8/11/2016
TABLEOFCONTENTSi
Aftercoolingtooptimumtemperatureofthestarterculture(30,37,or42C),1mlofstartercultureisaddedto
eachtesttube,mixedandincubatedfor3hours.
Aftereachhour,onetesttubeisfromthetestsampleandthecontrolsampleisdetermined.
Assessmentofresults:
Ifacidproductioninsuspectedsampleisthesameasthenormalsample,thenthesuspectsampledoesnot
containanyinhibitorysubstances
Ifacidproductionassuspectsampleislessthaninthenormalmilksample,then,thesuspectsamplecontains
antibioticsorotherinhibitorysubstances.
[Link]
Whenmilkispasteurisedat63Cfor30mininbatchpasteuriseror72Cfor15secondsinheatexchanger,
continuousflowpasteurisers,ALLPATHOGENICBACTERIAAREDESTROYED,therebyrenderingmilksafe
[Link],andwhichmightaffectitsflavour,
aredestroyed.
Inordertodeterminewhetherornotmilkhasbeenadequatelypasteurised,oneoftheenzymesnormally
presentinmilkphosphatase,[Link]
[Link],itmeansthepasteurisation
processwasinadequateandthemilkmaynotbesafeforhumanconsumptionandwillhaveashortshelflife.
Testtubes
5mlspipettes
1mlpipettes
l00mlvolumetricflask
500mlvolumetricflask
waterbathat37C
Note:Allglasswaremustberinsed,cleaned,rinsedinchromicacidsolutionandboiledinwaterfor30min.
Reagent:
Buffersolution:
Ismixedby0.75ganhydroussodiumcarbonateandl.75gSodiumbicarbonatein500mldistilledwater.
Buffersubstratesolution:
Place0.l5gofdisodiumparanitrophenylphosphate(thesubstrate)intoaclean100mlmeasuringcylinder.
Addthebuffersolutiontomaketo100mlmark.
[Link]
[Link].
Procedure:
Pipette5mlsbuffersubstratesolutionintoatesttube,stopperandwarmthesolutioninthewaterbathat37C.
Addtothetesttube1mlofthemilktobetested,[Link]
[Link]
[Link],removethetubesandmixthemthoroughly.
PlaceonesampleagainsttheblankinaLovibondcomparator"ALLPURPOSES"[Link]
rotatethediscuntilthecolourofthetestsampleismatchedandreadthediscnumber.
Interpretation:
DiscReadingafter2hrsincubationat37C
Remarks
010
Properlypasteurised
1018
Slightlyunderpasteurised
[Link]
10/11
8/11/2016
TABLEOFCONTENTSi
1842
UNDERPASTEURISED
>42
NOTPASTEURISED
REFERENCES:
ILCAManualNo.4,[Link].
[Link].9002,[Link],
Brussels,Belgium.
Marshall,[Link]
HealthAssociation.
[Link]
11/11
