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PLATFORM TESTS FOR JUDGING QUALITY OF MILK

Article · August 2021

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PLATFORM TESTS FOR JUDGING QUALITY OF MILK

Dr. Sudhanya Nath1* and Aravindkumar K.2

1
PhD Scholar, Dept. of Animal Nutrition, West Bengal University of Animal
and Fishery Sciences, Kolkata – 700037
2
B.V.Sc. & A.H. Student, Rajiv Gandhi Institute of Veterinary Education and
Research, Puducherry – 605009

*Corresponding author:- [email protected]

Abstract

Milk and milk products are a rich and convenient source of nutrients for people
in many nations. Milk is prone to adulteration and is easily contaminated by
microbes due to its high nutritional content. Extra precaution should be taken to
prevent the delivery of any inappropriate milk for human consumption. The
quality of raw milk is an important issue for social, economical and health
reasons. Therefore, it is very necessary to evaluate the quality of milk by
conducting platform tests. These tests must be simple to carry out, provide
quick and accurate findings, and not necessitate the use of specialized or
expensive equipment.

Key words:- Milk, Adulteration, Microbes, Quality, Platform tests

INTRODUCTION:

Milk is a perishable item. When raw milk is kept for a long time at room
temperature, its taste and quality deteriorates over time. Hence, the shelf life
and quality of milk must be ascertained using adequate tests to ensure that the
milk and milk products are not spoiled in the storage and distribution stage.
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 Shelf life of milk is essential for the dairy industry as it dictates how quickly the
supply chain must enable the shipment of the stock from the factory to the
consumers. The factors responsible for deteriorating the quality of milk and its
products include a diverse range such as dust particles, antibiotics, off-flavours,
pathogenic organisms, negligence in cleanliness and handling during milk
production, etc. Here comes the role of platform tests or milk reception tests
carried out by the persons responsible for raw milk collection and/or
reception. Raw milk is received in the area known as the Raw Milk Receiving
Dock (RMRD). Before unloading the raw milk, it must be tested to determine
whether it is acceptable for consumption and how much it will cost.

Platform Tests:

All of the tests that raw milk goes through to assess the quality of the milk
before it is accepted and weighed are referred to as "Platform Tests". They are
carried out on each can/tanker of milk with the goal of detecting milk of low or
questionable quality and preventing it from being mixed with high-quality milk.
It facilitates a swift judgment on whether to accept it or not. Platform Test is
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 also referred to as "Rapid Platform Test" which denotes only the organoleptic
(sensory) tests that take relatively little time to complete. The sensory test
includes tests for abnormal odour, doubtful appearance, touch, taste, fat and so
on. Some of the platform tests and their purposes are listed below in table 1.

Table 1: Platform Tests and Their Purposes

Sl.No. Name of the test Purpose

1. Organoleptic test To determine the quality form external
appearance of milk
2. Alcohol test To determine abnormal milk such as
mastitis milk
3. Total solid and SNF test To determine the fat& in the milk
4. Test with Lactometer To determine if any adulteration with water
is there based of specific gravity
5. Freezing test To determine whether water is added and to
determine the density
6. Sediment test To determine the extent of visible dirt in the
milk
7. Clot on Boiling Test (COB) To determine the maximum heat stability of
milk
8. Dye reduction test or To determine the extent of bacterial
Resazurin test contamination and its growths in milk

1. Organoleptic test:

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 The lid of the can is opened as soon as the milk arrives on the dairy platform,
and the milk is mixed up with a plunger to check for a pleasant or bad odour.
The general appearance, color, consistency, temperature and flavor are next
assessed.

Procedure:

 Begin by shaking the milk can a little bit, then opening the lid and tasting
it for any aroma or flavor that radiates from it.
 Examine the milk's visual appearance, including color, any foreign items
on the surface, and the sanitary state of the milk can. The cleanliness of
the can reveals how the milk was treated.
 To check the temperature of the milk, press your hand on the milk can.
The temperature of the milk can reveal when it was last milked.

Inference: The milk that is not having the required standards is rejected.

2. Alcohol test

A simple and quick alcohol coagulation test is available. It's based on the fact
that milk proteins have a low stability when exposed to alcohol. When milk has
a high quantity of lactic acid, rennet, milk protein, or salt, as in mastitis, the test
may fail.

Procedure:

 In a test tube take 5ml of milk.

 Add equal quantity of 68% Ethyl alcohol.
 Mix the contents well by inverting the test tube.
 Examine for formation of coagulation.

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 Inference: If any coagulation is formed, then fine particles of curd will be
visible inside the test tube. This denotes positive alcohol test and such milk is
rejected.

3. Total solids (TS) and Solid-Not-Fat(SNF)

It is done for assessing the quality of milk and for payment purpose. The
doubtful quality milk is subjected to laboratory tests. The advantage is that it is
quick and cheap.

Values can be obtained by using the formulas:

TS (%) = 0.25 (L) + 1.22 fat % + 0.72, Where L- lactometer value

SNF = TS - Fat %

Interpretation: The milk with lesser quality are rejected.

4. Test with Lactometer

It is used for payment purpose, and to determine whether the milk is adulterated
with water. The advantage is that it is cheap and quick. The disadvantage is that
it can be inaccurate because it is affected by the temperature and fat percentage
of the milk.

Procedure:

 Adjust the temperature of the milk to 50°F.

 Fill a glass jar to about two third volume of it with milk.
 Lower the lactometer into the milk with it touching the sides of the jar.
 Add the milk to the brim of the jar.
 Record the lactometer reacting (L).

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 Inference: Normal readings range from 1.028 to 1.033, and the latter two
values, 28 and 33, are commonly used to represent degrees. The lactometer
reading should be combined with a fat test if possible. If the milk is adulterated
with water, the lactometer reading would sink higher than the ‘M’ mark on the
lactometer. Such milk is rejected.

5. Freezing test

It is done as a confirmatory test for density and adulteration of water. The

advantage is that it is more accurate than lactometer.

Procedure: According to the supplier's operating instructions, the milk sample

is measured with a sample of pure water using the Cryoscope.

Inference: The Freezing Point Depression refers to the difference between the
two samples (FPD). There is an indication that water has been added to the milk
if the observed freezing point is less than -0.530 °C.

6. Sedimentation test

It is done to determine the cleanliness of the milk. The advantage is that it is

cheap.

Procedure:

 Take a sample from the well mixed container of milk.

 Filter the milk through the disc held in the sediment tester, so that a
filtration area of 28mm in diameter is exposed.
 Remove the disc (cotton) from the tester after filtration.
 Compare the lintine cotton disc with the standard disc.

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 Inference: The five standard grades can then be applied to milk: Excellent,
Good, Fair, Poor, and Very Bad. The poor or very bad quality milk is rejected
based on comparison with the standard disc.

7. Clot On Boiling (COB) test

It is a simple and cheap test for definitive result based on heat stability of the
milk.

Procedure:

 In a test tube take 5ml of milk.

 Place it a boiling water bath.
 Remove it from the bath without shaking.
 Note for any acidic smell or precipitated particles.

Inference: The acidity of milk that results in a positive test is usually greater
than 0.22 percent (as lactic acid) or has abnormally high protein content, such as
colostrum milk. Because such milk cannot withstand heat treatment during
processing, it is not appropriate for distribution or processing as liquid milk.

8. Rezasurin test

This test is conducted to determine the hygiene and the bacterial content of the
milk.

Procedure:

 Take a sample from a well mixed container of milk.

 Pour 10ml of milk sample into the previously sterilized test tube.
 Add 1ml of Resazurin solution in the test tube.

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  Mix the milk and dye thoroughly for 2 to 3 times by inverting the test
tube.
 Place the test tube in a water bath at a temperature of 37.5 °C for 2
minutes.
 Remove the test tube from the water bath and compare the colour with
the standard disc. (In other words, greater the number of organisms
present in the milk, more quickly the dye is reduced.)

Inference: The different standards for the disc are given in Table 2.

Table 2: Reading and results of Resazurin test

Disc number Colour Grade of milk

6 Blue Excellent
5 Light Blue Very Good
4 Purple Good
3 Purple Pink Fair
2 Light Pink Poor
1 Pink Bad
0 White Very Bad

CONCLUSION:
Platform tests are required to ensure the quality of incoming raw milk, which
is gathered from multiple sources and transported in a variety of ways. A
milk processor or handler can only be confident in the quality of raw milk if
some basic quality tests are performed at various points of the milk's journey
from the producer to the processor and then to the consumer. These tests

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 must be quick, accurate, and dependable because the quality of milk
deteriorates over time, hampering the quality of the final product. We all
know that good quality raw materials are necessary for any processor to
produce good dairy products. Thus, these tests should be performed on each
can or container of milk with an objective of detecting milk of inferior or
low quality, in order to prevent it from being mixed with high grade milk.

REFERENCE:
1. https://www.agricultureinindia.net/dairy-science/milk/how-to-test-the-
quality-of-milk-with-detection-of-microorganisms/19966
2. https://agriinfo.in/milk-testing-platform-tests-696/
3. https://agriquora.com/blog-details/milk-quality-tests

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