For we can get 5000ltr, 2000ltr, 10000ltr of

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For a calculation process we have two processes
one is of manual and another part is through machinery. Here in this paper you
can see both as one leads to IoT and another leads to Low cost but we need man
power (technical persons). Machinery calculations are leads to IoT and for a
best result we need to spend lots of money, the machinery’s we use to get
values are MilkoScan, MilkoScreen, ElectronicMilkoTest. With these we will get
the needed factors values available in the milk like Fat, protein, lactose,
total Solids, SNF (solids not Fat), FPO, total Acidity, Density, FFA, Citric
acid, Casein, Urea, Glucose and glactose. If we want to know milk, we need some
main factors like COB (clotting on boiling), Acidity, Heat Stability, MBRT
(methylene blue reduction test), Phosphate, Alcohol, FAT, CLR, SNF These values
we get it from the machinery and as well as with manual calculations. As we
mentioned we show both the ways. Machinery process for easy and simple (a
sample takes 30sec to give our required factors present in the milk with
MilkoScan (it gives 15 parameters) MilkoScreen gives 15 parameters, EMT gives
Fat value and SNF value. Man made process we test the factors like COB
(clotting on boiling), Acidity, Heat Stability, MBRT (methylene blue reduction
test), Phosphate, Alcohol, FAT, CLR, SNF by different processes with different



Value calculations:

getting COB:

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1.Test tube

2.Boiling source(gas)

Process is: 
we take a milk sample from a tank (tanks depends on the resource from
where we are taking for example from some form we can get 5000ltr, 2000ltr,
10000ltr of milk From each tank we take 3 individual samples and we do process
For this one sample we take and we boil it, if we see the formation of curd
then we say these milk is not a good pproduct to distribute.



Acidity test:


1.     Burette

2.     Burette stand

3.     0.1 N(normality) NaOH

4.     100 ml Beaker

5.     phenolphthalein indicator

6.     10 ml pipette

for better quality the acidity values should be
between 0.108 to 0.153normally we get 0.135 to the factory 0.1N NaOH ,3-5 drops
of phenolphthalein ,10 ml milk (9.2 grams by ISO standard) we have to do
sterile then we use burette the readings must be 0 t0 1.5, 1.6,   if it reaches more than 1.7 then the alcohol
will drastically increases


formula:  burette reading *0.09 (standard value)

            example:   1.5(burette reading) * 0.09 (standard value)


we do this test to see how much this milk is
good if its lesser, we will test that. So that we can know that they did any
neutralization process or not (casting mixing or not). Acidity wont rise in
cooling state, milk can be keep in 3-5°C milk can withstand even at -2°C 


Stability test:

1.     0.1 N HCL

2.     test tube

3.     1ml pipette

4.     10 ml pipette

5.     100oc water bath

first we take 10 ml milk and we add HCL
normality and we stir that 0.1N HCL, 10 ml milk, 0.5 HCL (in 1 ml pipette) we
will shake milk and HCL, then we boil at 100oc for 5- 7 min, if milk get solid
then that milk we consider as bad. Here if we get good condition in 0.5 then we
mention 0.6 is negative. Some values and their values ranges like
0.4(satisfactory), 0.5(good), 0.6(very good) readings shows the quality of
milk. There is no connection between acidity and HS, these two have different


MBRT (methylene
blue reduction test) test:

1.     1 ml solution

2.     10 ml milk

3.     10 ml pipette

4.     test tube

5.     water bath (room temperature)

It will explain how much time a milk can
survive in normal temperature Generally, milk comes in 4°C to 5°C, if we keep it in normal temperature
how long it can survive.







 1ml mbr solution (blue colour), 10 mi milk we
mix these two in a test tube then we boil it in a room temperature (27°C -30°C) and we have to check for each 20
min to test that the blue colour is fully changed into white color if 1- 1:30hr
time taken, then that milk is consider as satisfactory, 1:30 – 2 hr. we
consider as good, more than 2 hr. we can consider as very good, below ½ an hour
we consider as waste milk




1.     distilled water

2.     Naco2 1.75gm

3.     NaC2O2 0.75 gm

4.     Nitro phenyl phosphate

5.     Disodium 0.05 ml


Is used to test that the pasteurization test is done or not. It means the milk
is pure or contaminated with any other chemicals.



5ml pt solution, 1ml milk   this mixture is in white colour if that
changes to pale yellow then that consider as positive, if color is not changed
then that consider as Negative (good) we check the colour change for 1 hr. long
if this test is not done properly then the milk will get damage as soon as it
goes out.



of pt solution:

500 ml distilled water + 0.75 gm sodium
carbonate + 0.25 sodium bi-carbonate forms a phosphate solution. Generally we
take 100 ml of this and we keep it in refrigerator for use , for a certain time
this will get damage we pore that solution and then again we prepare the same
solution and we use it.


Alcohol Test:

1.     75% alcohol

2.     68% alcohol

3.     test tube

4.     resole acid

we do this test to know that the milk came from
the dairies are fresh milk or old milk.


we do test  
begin with 1: 1 (milk quantity == alcohol quantity). The alcohol
percentage for milk is   75% of alcohol
for Buffalo milk and 68% of alcohol for Cow milk. we mix milk and alcohol and
we see that mixture if that get damaged (we can see it by observation) if pink
colour comes, saying that something is added to that milk if orange color comes
that is good milk

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