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.

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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.

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.

🔒 This is a subscription article

Full text is available to subscribers and institutional members. Please choose an option below to access it.

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.