QUALITY CONTROL OF MILK AND MILK PRODUCTS

PRESENTED BY

HARNEET KAUR
L-2011-V-87-M

WHAT IS QUALITY CONTROL MEANS??

Quality control or quality assurance concerns the activity or procedure that ensures the maintenance and continuity of the specification and standards of the products within the prescribed tolerance limits during stage of handling ,processing, preparation, packaging ,presentation ,storage and distribution. It ensures that desirable characteristics are retained during these operations and remain unalter until the product reaches the consumer.

 ,quality

control of milk and milk product s is classified as:

1) compositional quality 2)microbial quality

COMPOSITION QUALITY:
Composition of milk vareies with breed of the milch animals ,species ,stage of lactation, feed ,season disease conditions of udder. Clincal and subclinical mastitis causes a fall in lactose and potassium concentrations and an increase in those of sodium chloride and proteins derived from the blood serum.

PROPERTY

COW MILK

BUFFALO MILK

ACIDITY PH

0.13-0.14% 6.4-6.6

O.14%-0.15% 6.7-6.8

SPECIFIC GRAVITY FREEZING POINT COLOUR

1.028-1.030
0.547C YELLOWISH CREAMY WHITE SWEET TASTE

1.030-1.032
0.549C CREAMY WHITE SWEET TASTE

FLAVOUR

ADULTERARTION IN MILK AND METHODS OF DETECTION

Adulterations of milk is due to rapid growth of population and urbanization which lead to shortage of milk is major cause of adulteration. This malpractice is punishable under section 420 of Indian Penal Code. BUREAU OF INDIAN STANDARD has recommended a number of platform tests for detection of changes caused by microbes in milk: 1) Organoleptic tests

Test for colour : normal milk has yellow or white colour.occurence of other colour is indicative of abnormality eg blue colour by Pseudomoas syncyanea , red by Micrococcus roseus ,yellow by Sarcina lutea and black by P.nigrificans. Flavour: milk sample with foul or abnormal smelll like acid or sour ,rancid putrid etc like fishy and phemolic flavours due to P.fragi, P.fluorescens.

Taste: bitter taste in milk may be .cause of S.liquefaciens.

milk to heat processing and its keeping quality.

2) Clot on boiling test (COB): tit gives an indication about the susceptibility o

Milk having high acidity gets coagulated on boiling for this test we take 5ml of milk in a test tube and keeping in water bath at boiling temperature of 5 minutes.

3)Sediment test : this test is performed to judge the cleanliness of milk.Milk is filtered or centrifuged and checked for sediment. A good quality milk shows no visible dirt whereas poor quality milk shows a dark or blackish deposit on filter pad. 4)Alcohol test : the test is used to assess the effect of high heat treatment on milk.a positive test indicates flakes formation when alcohol is added in tube having 5ml of milk. SUCH MILK SHOULD NOT BE USED FOR MANUFACTURE OF CONCENTRATED MILK, MILK POWDER. 5) pH determination: PH value of normal milk is 6.6-6.8,whereas milk from infected udder is alkaline.pH is determined by using ph meter, ph indicator strips of ph indicators solution (bromocresol purple and bromothymol blue.)

 Alcohol alizarin test : an equal amount of alcohol alizarin solution is added to 5 ml of milk in a test tube and the quality is judged on basis of flakes/clots and colour. MICROBIAL control : it is an analysis in the milk industry targeted to count total microorganisms or a specific part of the microflora or to detect the presence of selected genera or species of microorganisms. It is classified into two types: 1) Direct tests (total presence or absence of specific pathogen) 2)indirect test (determination of metabolic activity are used. A. direct tests 1)methods for quantification a) Standard plate count: the spc or pour plate method is used for enumerating the number of viable microorganisms in milk and milk products. By making appropriate dilutions of milk .an aliquot of 0.1ml or 1ml of diluted sample is poured in sterile petri plates and mixed with molten sterile plate count agar medium.

 After soldification of agar, the plates are incubated at a specific temperature and for a suitable period of time depending on the type of bacteria being counted. The number is expressed as colonies forming units of the product.(cfu/ml) B) membrane filtration technique: it is generally used for counting viable bacteria in milk. This involves filtration of samples through a membrane filter which is followed by transferring the filter on pad soaked in nutrient medium. It is generally used for enumeration of coliforms in raw and pasteurized milk. C)Microscopic methods: a)Direct microscopic count(DMC): it is used for enumeration of both viable and non- viable organisms in milk. This involves examining fixed and stained smears of known volume of milk and milk products undr a compound microscope A small quantity of the sample is smeared over an outlines area of 1 cm square(100 m/m2).the smear is air dried fixed stained with Newmans stain .total number of organisms per ml are then calculated by multiplying the average number of organisms per field.

 B) fluorescent staining: this method is used to enumerate bacteria in wet and dried preparations of milk and other foods.

In this technique produces better contrast between organisms and the background.the fluorescent stains commonly used are fluorescein isothiocyanate ,rhodamine B.
C) flow cytometry: it is an optically based technique which can provide celll by cell anin this cell suspensions are treated with fluorescent stains ,passed through a laser beam . Light scattering and fluorescent parameters are determined. D) Direct epifluorescent filter technique(DEFT): this is one of the direct methods for enumeration of bacteria in milk and milk products. the miccroorganisms are recovered from the sample by the use of membrane filtration and the cells are stained with fluorescent dye and counted under a fluorescent microscope.

 i) Radiometric methods: it is based on the release of radioactively labelled 14 co2, after utilization of the labelled nutrients in the medium by the micro organisms. ii)immunological techniques: specific antibodies are used for detection of selected food borne pathogenic or spoilage micro organism. For we used both polyclonal and monoclonal antibodies.

2. METHODS FOR DETECTION OF SELECTED SPECIES OF ORGANISMS.

iii) DNA based technique: it uses gene probes and polymerase chain reaction for detection of specific organisms.
2) INDIRECT TESTS i) Dye reduction testsIt is based on the bacterial dehydrogenase activity. Dehydrogenases are enzymes which transfer hydrogen from a substrate to biological acceptor this results in change in colour of dyes like methylene blue and rezurin. which depend on enzyme activity produded by number of bacteria.

 ii) Sensory evaluation: the smell and taste test for assessing the quality of milk.

iii) Titratable acidity: natural acidity in milk is due to the presence of its constituents like casein , acid phosphates, citrates etc.

Enzymatic breakdown of lactose by microorganisms leads to production of lactic acid .this results in increase acidity. It is measured by determining the amount of alkali required to change the ph of milk which is indicated by phenolphthalein in milk. Methylene blue reduction test (MBRT):add 1 ml of methylene blue to 10 ml milk in a test tube and incubate at 37C. Keep negative control with 10ml boiled milk in a separate test tube to which 1 ml of methylene blue is added. The length of time taken by milk to decolourise methylene blue is a fairly good measure of its bacterial content and keeping quality.