Raw Milk Testing
Raw Milk Testing Raw milk testing is essential to ensure the milk's quality, safety, and suitability for further processing. The following tests are commonly performed: 1. Organoleptic Test (Sensory Test) Checks the smell, color, and textu re of the milk to detect spoilage or contamination. 2. Clot-on-Boiling (COB) Test A small amount of milk is heated to 100°C ; if clots form, the milk is acidic and unsuitable for processing. 3. Alcohol Test A 68% alcohol solution is mixed with milk. If the milk curdles, it indicates poor stability and microbial activity. 4. pH Test Measures the acidity level of the milk. Fresh milk has a pH of 6.6–6.8 . A lower pH indicates spoilage. 5. Lactometer Test (Specific Gravity Test) Determines if the milk is adulterated with water . A lactometer reading between 1.026 to 1.032 is considered pure. 6. Fat Content Test The Gerber method or butyrometer is used to measure the fat percentage in milk. 7. Solid-Not-Fat (SNF) Test Measures the non-f...