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