Milk & Milk Products


Milk is referred to as wholesome food for humans i.e. it has a high nutritive value which is suggested by its chief constituents: - Proteins, Carbohydrates, Fats, Minerals, Vitamins & Water. At the same time, milk is an excellent medium for growth of many bacteria. It is susceptible to contamination with pathogenic microorganisms. If permitted to multiply, bacteria in milk can produce chemical changes such as degradation of fats, proteins / carbohydrates making the product unpalatable. Sterile skin milk is routinely employed in the laboratory for the growth and maintenance of bacteria. Certain microorganisms produce chemical changes desirable in manufacture of dairy products.


Eg:- Cultured milks, Butter, Cheese.


Microbial analysis of milk provides useful information regarding contamination of products or improper cooling and holding conditions. For safe and high quality product, it is necessary to perform tests routinely on raw and processed milk. Tests for this purpose are standardized by various committees of American Public Health Association and are published in “standard methods for examination of dairy products”. It includes both microbiological and chemical tests.


LGIL use the above standard method for both microbiological and chemical tests. In addition we also analyze veterinary drug residues, pesticide residues and aflatoxins in milk.