Dairy Foods: Dairy Food Chemistry and Microbiology

Abstract

Milk testing was initiated due to consumer pressure to have wholesome uniform products. Initially, the buyer smelled and sometime tasted the milk. When the Babcock test came along milk richness or fat content could be standardized. Older milk could be determined from titration and alcohol tests. Then keeping quality tests such as Methylene blue and Resazurin became important to manufacturers. A lot of time was spent in identifying spoilage and pathogenic organism in raw milk. As technology became available rapid and sophisticated tests became the standard of the milk industry. In the developed world many tests are determined prior to the milk being unloaded at the manufacturing plant.