Milk testing covers composition, adulteration and microbiological quality. Composition — fat and solids-not-fat — decides commercial value and whether the milk meets its declared type. Adulteration screens look for added water, neutralisers, urea, detergent and starch. Microbiology tells you how it was handled after milking.
Compositional standards differ by milk type — cow, buffalo, toned, double toned and standardised each have their own minimum fat and SNF. We report against the type you declare.
| Parameter | Category | What it tells you |
|---|---|---|
| Fat | Composition | Commercial value and type conformity |
| Solids-not-fat (SNF) | Composition | The other half of type conformity |
| Protein | Composition | Nutritional declaration |
| Lactose | Composition | Authenticity and nutrition |
| Freezing point | Adulteration | The reliable test for added water |
| Titratable acidity | Quality | Souring and cold chain failure |
| Neutralisers | Adulteration | Soda added to mask souring |
| Urea | Adulteration | Added to inflate apparent SNF |
| Detergent | Adulteration | Used to emulsify added fat |
| Starch and maltodextrin | Adulteration | Bulking agents |
| MBRT | Micro | Rapid bacterial load screen |
| Standard plate count | Micro | Hygiene at milking and handling |
| Coliforms | Micro | Post-pasteurisation contamination |
In procurement disputes, dilution is far more common than exotic adulterants — and it is also the one most often missed, because fat and SNF can be brought back into range by adding solids after adding water. Freezing point depression is the test that catches it, because it responds to dilution regardless of what was added afterwards. If you buy loose milk at volume, that is the parameter to put on your incoming check.
Not necessarily. A lactometer measures density, which can be manipulated — adding water lowers it and adding solids raises it back. Freezing point and a compositional analysis together are much harder to fool.
Yes. For sweets the usual concerns are the fat used, starch as a bulking agent, synthetic colours and microbiological quality, especially for khoa-based sweets in warm weather.
Pasteurisation destroys coliforms, so their presence in a pasteurised product points at contamination after the heat step — filling equipment, packaging or handling. That is a plant hygiene investigation, not a pasteurisation one.
Screening test at home for common milk adulterants.
Lab note: A screening kit is indicative. For a dispute or FSSAI purposes, get the milk tested in a laboratory.
Check price on AmazonCheck that cooked chicken, meat and reheated food reach a safe core temperature, and that fridges hold below 5 °C.
Lab note: Clean the probe between raw and cooked foods.
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