The present book serves as a comprehensive resource for various chemical, nutritional, and microbiological analytical techniques pertaining to the handling of milk and milk products. The text has been divided into three sections, each addressing a different aspect of milk and dairy product analysis.

Section A focuses on the application of various platform and laboratory tests for the assessment of raw and processed milk quality. This section covers topics such as rapid tests, detection of adulterants and preservatives, and sampling techniques.

Section B delves into the detailed analytical techniques used for determining the quality parameters and attributes of different dairy products produced by the Indian Dairy Industry.

Section C covers a range of other tests applicable to the dairy industry for maintaining quality, including tests for nutritional quality and hygiene, dairy detergents and sanitizers, air and water quality in a dairy plant, and determination of melamine, aflatoxins, minerals, and vitamins (fat and water-soluble).

In addition to these sections, the book also includes information on various food regulatory acts, food safety acts, hygiene codes, ISO 9000 series, ISO 14000, and ISO 22000 quality management systems, PFA and BIS standards for different milk types, and MRL values for pesticides, heavy metals, and antibiotic substances. A list of approved analytical labs is also provided for ready reference.

1. Quality assessment of raw and processed milk. 2. Chemical techniques for quality assessment. 3. Microbiological techniques for quality assessment. 4. Determination of mineral and vitamin in milk. 5. Quality assessments of milk products. 6. Tests of maintain quality of dairy products. 7. Food regulatory acts and laws.