Processing of Milk, Indian Standards, and Comparative Analysis of Milk Quality Using Different Tests

Volume: 12 | Issue: 01 | Year 2026 | Subscription
International Journal of Agrochemistry
Received Date: 01/30/2026
Acceptance Date: 02/28/2026
Published On: 2026-03-10
First Page: 20
Last Page: 25

Journal Menu

By: Anita Gaur and Bhaskar.

1Assistant Professor, Department of Chemistry, Ch. Charan Singh University, L. R. College, Sahibabad, Ghaziabad, India.
2Student, Department of Industrial Chemistry, Ch. Charan Singh University, L. R. College, Sahibabad, Ghaziabad, India.

Abstract

Milk is one of the most vital food products consumed worldwide, known for its rich nutritional value and chemical complexity. This study aims to analyze the processing techniques of milk, the Indian standards (FSSAI, BIS) that govern milk quality, and the comparative evaluation of milk from different brands (Amul, Mother Dairy, Country Delight, and a local brand). The tests performed include urea test, starch test, detergent test, and formalin test, along with kit-based chemical analysis to determine purity and adulteration levels. Results indicate that branded milk, such as Amul and Mother Dairy, conform closely to Indian standards, while local brands occasionally show traces of adulterants. The project highlights the importance of industrial chemistry in milk processing and quality assurance, ensuring that consumers receive safe and nutritious milk.

Loading

Citation:

How to cite this article: Anita Gaur and Bhaskar Processing of Milk, Indian Standards, and Comparative Analysis of Milk Quality Using Different Tests. International Journal of Agrochemistry. 2026; 12(01): 20-25p.

How to cite this URL: Anita Gaur and Bhaskar, Processing of Milk, Indian Standards, and Comparative Analysis of Milk Quality Using Different Tests. International Journal of Agrochemistry. 2026; 12(01): 20-25p. Available from:https://journalspub.com/publication/ija/article=24874

Refrences:

  1. Bureau of Indian Standards (BIS). IS:1479 Part I – Milk and milk products: Specification. New Delhi, India.
  2. Food Safety and Standards Authority of India (FSSAI). Food safety and standards regulations, 2011.
  3. Patel R, Sharma K. Effect of pasteurization and homogenization on milk quality. J Dairy Sci. 2021;104(3):456–468.
  4. Singh P, Pandey R. Industrial processing techniques for dairy products. Int J Food Chem. 2020;12(4):221–230.
  5. Kumar A, Bhatnagar S. Rapid kit-based analysis of milk adulterants. J Food Saf. 2022;45(2):150–162.
  6. Joshi V, Sharma M. Comparative analysis of branded and local milk in India. Indian J Dairy Sci. 2020;73(1):34–42.
  7. Gandhi K, Sharma R, Gautam PB, Mann B. Chemical quality assurance of milk and milk products. Singapore: Springer; 2020 Jun 29.
  8. Chakraborty C, Rout P. Quality control guidelines and assurance of raw and processed milk. In: Handbook of milk production, quality and nutrition. Academic Press; 2025 Jan 1. p. 649–667.
  9. Minj AK, Behera N. A comparative microbiological quality assessment of rural and urban milk samples. Afr J Food Sci. 2012 Nov 15;6(21):519–523.
  10. Nair UK A, Hema V, Sinija VR, Hariharan S. Millet milk: A comparative study on the changes in nutritional quality of dairy and nondairy milks during processing and malting. J Food Process Eng. 2020 Mar;43(3):e13324.

 Previous Article
Next Article

Powered by
►
Necessary cookies enable essential site features like secure log-ins and consent preference adjustments. They do not store personal data.
None
►
Functional cookies support features like content sharing on social media, collecting feedback, and enabling third-party tools.
None
►
Analytical cookies track visitor interactions, providing insights on metrics like visitor count, bounce rate, and traffic sources.
None
►
Advertisement cookies deliver personalized ads based on your previous visits and analyze the effectiveness of ad campaigns.
None
Powered by