Comprehensive Overview

Liquid milk, butter, ghee, cheese, paneer, and skimmed milk powder (SMP) are vulnerable to economic adulteration with synthetic milk components, starch, detergent, and urea. In addition, Aflatoxin M1 and antibiotic residues pose severe consumer health hazards. Our laboratory tests fat %, SNF %, chemical adulterants, mycotoxins, and pathogens under FSSAI regulations.

Applicable Regulatory Standards & Testing Protocols

✓ IS 1224 (Determination of Fat in Milk) ✓ IS 1165 (Milk Powder Specification) ✓ FSSAI Dairy Product Standards 2011

Analyzed Parameters & Test Methods

Milk Fat (%) & Solids-Not-Fat (SNF %)

Adulterants: Urea, Detergent, Starch, Maltodextrin, Neutralizers (Carbonates), Ammonium Sulfate

Added Water & Freezing Point Depression (°C)

Mycotoxins: Aflatoxin M1 (Max 0.5 µg/kg)

Antibiotic Residues: Beta-lactams, Tetracyclines, Streptomycin

Microbiology: Coliform Count, MBRT (Methylene Blue Reduction Time), Salmonella, E. Coli

Ghee / Butter Purity: Reichert-Meissl (RM) Value, Polenske Value, Baudouin Test for Vanaspati

Sample Intake & Turnaround Protocol

1 Liter Liquid Milk / 500g Ghee/Paneer in Cold Chain Box | Turnaround Time: 2 - 4 Working Days

Key Scope & Execution Deliverables

Qualitative chemical strip and spectrophotometric adulterant screening

RM and Polenske value verification for 100% pure cow/buffalo ghee

Aflatoxin M1 quantitative ELISA / HPLC testing

FSSAI legal compliance certificate for dairy processing units

Key Business & Regulatory Benefits

Protects dairy brands from synthetic milk adulteration scandals

Ensures packaged milk meets prescribed FSSAI Fat and SNF percentage tiers

Required Document Checklist

Dairy Chilling Center / Processing Batch Log
FSSAI Manufacturing Registration