3.1 Determination of Fat Content
3.1.1 Gerber Method
3.1.2 Babcock Method
3.1.3 Mojonnier Method
3.2 SNF (Solids-Not-Fat) and Total Solids
3.2.1 Lactometer Method
3.2.2 Gravimetric Method
3.3 Protein and Casein Estimation
3.4 Ash Content
3.5 Acidity and pH
3.6 Detection of Neutralizers, Preservatives, and Adulterants
4.1 Standard Plate Count (SPC)
4.2 Methylene Blue Reduction Test
4.3 Resazurin Test
4.4 Coliform Count
4.5 Somatic Cell Count
4.6 Pathogen Detection (e.g., E. coli, Listeria, Salmonella)
5.1 Common Adulterants in Milk
5.2 Qualitative Tests for Adulterants
5.3 Quantitative Estimation
5.4 Rapid Test Kits and Strip Tests
5.5 Legal and Safety Aspects
6.1 Milko-Tester and Lactoscan
6.2 Infrared Spectroscopy
6.3 Ultrasonic Milk Analyzers
6.4 pH Meter, Conductivity Meter
6.5 Automatic Milk Collection Unit (AMCU) Testing Systems
7.1 BIS and FSSAI Standards
7.2 Codex Alimentarius Guidelines
7.3 International Standards (ISO)
7.4 Legal Metrology in Milk Measurement
7.5 Lab Accreditation and Good Laboratory Practices (GLP)
8.1 Types of Samples (Raw, Pasteurized, etc.)
8.2 Sample Preservation and Transport
8.3 Cleaning and Sterilization of Glassware
8.4 Safety and Hygiene in Milk Labs
9.1 At the Producer Level
9.2 Milk Collection Centers
9.3 Dairy Plant Quality Control
9.4 Milk Testing for Export
10.1 Mobile Milk Testing Units
10.2 IoT and Sensor Technologies
10.3 Data Management and Cloud Integration
10.4 AI/ML in Milk Quality Prediction
A1: Standard Operating Procedures (SOPs)
A2: Format for Milk Testing Reports
A3: Troubleshooting Common Test Errors
A4: Glossary of Terms
A5: Reference Values and Conversion Tables