Quality Assurance Of Dairy Products

Sugar adulteration in milk can be detected by adding hydrochloric acid (HCl) and resorcinol powder, then boiling the mixture. The formation of a red coloration indicates the presence of added sugar, which is used to falsely increase the density of milk.

The presence of sodium carbonate in milk can be detected using silver nitrate (AgNO₃) and potassium dichromate (K₂Cr₂O₇). The reaction produces a yellow color, indicating the presence of this alkaline adulterant.

Urea adulteration in milk can be detected by mixing the sample with para-dimethyl amino benzaldehyde. The reaction produces a deep yellow color, confirming the presence of urea, which is a common adulterant.

Saffron, cloves, and green chili are not commonly used for preserving milk and milk products. Herbs like cinnamon, cloves, and black pepper are more effective due to their antimicrobial properties, which inhibit spoilage organisms.

Formaldehyde is an illegal preservative added to milk to increase its shelf life. To detect it, ferric chloride solution and concentrated sulfuric acid are added to the milk sample. The appearance of a violet color at the junction of two layers confirms the presence of formaldehyde. This test is crucial for identifying unsafe milk and preventing its consumption.

Hydrogen peroxide is often added to milk as a preservative or to mask spoilage. Its presence can be detected by adding para-phenylenediamine hydrochloric acid to milk. This reaction produces a distinct dark blue color, confirming the presence of hydrogen peroxide. The test is simple and reliable, making it widely used in detecting adulterants in milk.

According to the Food Safety and Standards Authority of India (FSSAI), the standard plate count in ice cream should not exceed 2,50,000 CFU/g. Maintaining this microbial load limit ensures the safety and quality of the product. Regular testing and adherence to hygiene practices during production are essential to comply with these standards.

The Hazard Analysis and Critical Control Points (HACCP) system is a structured approach to identify, evaluate, and control food safety hazards. By organizing the production process, HACCP ensures the prevention of potential hazards, enhancing both safety and quality standards. This proactive system minimizes risks associated with contamination and improves consumer confidence in food products.