|
A:PHYSICAL
|
|
1.
|
Organoleptic Test
|
Normal
|
|
2.
|
Extraneous matter
|
Absent
|
|
B: CHEMICAL
|
|
1.
|
Fat %, Minimum
|
4.5
|
|
2.
|
SNF %, Minimum
|
8.5
|
|
3.
|
Total acidity %, as lactic acid at 8.50 SNF, maximum
|
0.145
|
|
4.
|
Acidity difference on boiling, % LA, max.
|
0.03
|
|
5.
|
Neutralizer
|
Absent
|
|
6.
|
Adulterant (Glucose, Sugar, Salt, Starch, Maltose, Ammonia)
|
Absent
|
|
7.
|
Preservative
|
Absent
|
|
8.
|
COB
|
Negative
|
|
9.
|
Alcohol Test , with 60% v/v
|
Negative
|
|
10.
|
Butyro-refrectro meter reading of milk fat at 40o C
|
40.0-43.0
|
|
10.
|
Reichert Meissl value of milk fat, min.
|
28.0
|
|
11.
|
Free Fatty Acid, %, as oleic acid, maximum
|
0.30 for Bulk
|
|
12.
|
P-value
|
1.00-2.00
|
|
13.
|
Mineral Oil Test and Bandovin Test for ghee
|
Negative
|
|
14.
|
Sodium content, ppm at 8.50 SNF, max.
|
600
|
|
15.
|
Chhana, %., minimum
|
140
|
|
16.
|
Ash % (on SNF basis), maximum
|
8.00
|
|
17.
|
Raw Milk Temperature
|
<7.0°C
|
|
18.
|
Protein, %, on Milk SNF, minimum*
|
34.00
|
|
C:MICROBIOLOGICAL
|
|
1.
|
MBRT, minimum
|
30.0 minutes
|
|
2.
|
Total Plate Count cfu/ml, maximum
|
1500000
|
|
3.
|
Coliform/ml, maximum
|
100
|
|
4.
|
Antibiotic Residue as β – lactum**
|
Absent
|
|
*
|
Every vendor should be covered in a week
|
|