Analysis of Fresh Milk Raw Material Quality from Village Cooperative
Keywords:
Quality, Fresh cow's milk, Physical chemical test, Microbiological test, Adulteration testAbstract
Fresh cow's milk has high nutritional and economic value, but is susceptible to counterfeiting. The purpose of this study was to determine the quality control system for fresh milk raw materials and the conformity of milk quality from partner KUDs to company standards. Testing was conducted using three main methods: physical and chemical testing, microbiological analysis, and adulteration. Physical and chemical testing included temperature, pH, fat, total solids (TS), non-fat solids (SNF), specific gravity, alcohol, and organoleptic tests. Microbiology testing included the Methylene Blue Reductase Test (MBRT) and resazurin, while adulteration testing included the detection of added glucose, vegetable fat, and peroxide. The test results showed that fresh milk from KUD C, KUD G, and KUD B met company standards. Although there were some variations between KUDs, the fresh milk received was generally suitable and safe for processing into final products.
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