Testing Methodology Preparation of Milk Sample For Analysis: Reference

Testing Methodology
Preparation of milk sample for analysis

Warm the sample to 37- 40°C by transferring it to the beaker and keeping it in a water
bath maintained at 40 - 45°C. Stir slowly for proper mixing homogenization. Mix sample
thoroughly by pouring back into the bottle, mixing to dislodge any residual fat sticking
to the sides and pour it back in the beaker. During mixing do not shake the bottle
vigorously. Allow the sample to come to room temperature (26- 28°C) and withdraw
immediately for analysis. If small clots or lumps are observed in the sample which
cannot be dispersed, a few drops of liquor ammonia may be used during
homogenization. If even after homogenization the sample shows lumps or clots or
droplets of oil are visible suggestive of curdling /splitting of milk, the sample should be
deemed unfit for analysis and rejected.
Reference
FSSAI Manual of methods of analysis – milk and milk product (2016) – page no. 9
3. Detection of Presence of Foreign Fat in Milk
In Indian context, among the various milk constituents, milk fat is the costliest. Often,
unscrupulous traders, remove the milk fat from milk and admix milk with vegetable
oil/refined oil with help of detergent or by adding other emulsifiers. In the following
test, milk fat is isolated from given milk sample and is subject to butyro refractometer
reading (B.R.). Since, most of vegetable fat/oils have higher B.R. compared to milk fat,
any increase in B.R. reading above reference value of milk fat indicate adulteration of
milk with vegetable/refined oil. For isolation of milk fat from milk, modified Gerber
butyrometer can be used where both ends of the butyrometer are open. Stem side
opening of the butyrometer (which is generally closed) is closed with a good quality
removable silicon stopper. After the milk fat test, silicon stopper is removed and milk fat
is removed with the help of a syringe and same is subjected to B.R. at 40°C. Since Gerber
sulfuric acid causes some hydrolysis of fatty acids/triglycerides, the B.R is multiplied by
a factor to obtain corrected B.R. The fat in suspected milk sample can also be isolated by
solvent extraction method in which case correction of B.R. is not required.
3.1. Method 1. Using modified Gerber Method
3.1.1. Reagents: Gerber sulphuric acid, Iso-amyl alcohol.
3.1.2. Apparatus
Specially designed Butyrometer: Milk butyrometer with stem side open along with a
silicon stopper to close this end.
3.1.3. Procedure
Isolate the fat from milk by Gerber method using specially designed milk butyrometer,
which is open at both ends. Close the stem side opening with a good quality acid
resistant silicon stopper. Add 10 ml of Gerber sulphuric acid, 10.75 ml milk and 1 ml iso-
amyl alcohol. Close the neck side with lock stopper; mix the content and centrifuge at
1200 rpm, 5 min to get a clear fat column. Remove the silicon stopper from the stem
side and take out the fat from the stem of the butyrometer using a capillary or a syringe.
For taking B.R. reading of the milk fat, clean the prism of the Butyro-refractometer with
diethyl ether. Allow the ether to evaporate to dryness. Maintain the temperature of the
prism at 40°C by circulating water using a thermostatically controlled water-bath.
Calibrate the Butyro-refractometer by applying standard liquid solution of known B.R.
reading. Again clean the prism with diethyl ether; apply 1-2 drops of clear, extracted fat
between the prisms. Wait for 2 min before taking the reading so that sample should
attain temperature of 40°C. A correction of 0.55 is added to the observed B.R. reading
for each degree above 40°C or subtracted for each degree below 40°C to get corrected
B.R. reading of the sample.
3.1.4. Calculation
Calculate the Corrected B.R. reading of isolated fat as follows:
Corrected B.R. = Observed B.R. x 1.08
3.1.5. Interpretation
If the BR reading differs from the prescribed limit of variability (not more than 42 in
case of non-cotton tract area and not more than 45 in case of cotton tract area),
presence of foreign fat in the milk may be suspected.
Precautions—Fat column should be clear and transparent. If blackening occurs due to
charring, repeat the experiment to get clear fat, as B.R. reading is affected due to
blackening of the fat column.
3.2. Method 2. Other Methods for Extraction of Milk fat
A. Solvent Extraction Method
Extract fat from the milk sample by Rose-Gottlieb method (FSSAI Manual of Methods).
Take the B.R. reading at 40°C of the extracted fat and interpret the results as indicated
in Section (FSSAI Manual of Methods).
B. Cream Extraction Method
Separate the milk fat from the milk sample by centrifugation (5000 g, 10 min, 4°C).
Carefully remove the cream plug and collect the cream in an aluminium dish. Heat the
dish over burner till ghee formation takes place. Filter the ghee residues and take the
B.R. reading of ghee and interpret the results as indicated in Section 3.1.4.
Note:
1. If fat is extracted using method listed in section 3.1, correction factor is required.
Result can be interpreted directly from the B.R. reading, if fat is extracted using other
method in Section 3.2.
2. Further check for presence of extraneous fat can be done by checking the fatty acid
profile of the extracted fat by GLC.
References
IS.1479 (Part I) – 1960 (Reaffirmed 2003) Methods of test for Dairy Industry, Part –I
Rapid examination of Milk. Bureau of Indian Standards, New Delhi;
Arora, K.L.; Lal, D.; Seth, R. and Ram, J. (1996). Platform test for detection of refined
mustard oil adulteration in milk. Indian J. Dairy Sci., 49 (10): 721-723.
Lal, D.; Seth, R.; Arora, K.L. and Ram, J. (1998). Detection of vegetable oils in milk. Indian
Dairyman, 50 (7): 17-18).

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