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CHEMICAL QUALITY ASSURANCEVivek Sharma
Darshan Lal
K. D. Aparnathi
1 www.AgriMoon.com Chemical Quality Assurance
, Chemical Quality Assurance
Course Developers
Vivek Sharma & Darshan Lal
Dairy Chemistry Division
NDRI, Karnal
K. D. Aparnathi
Department of Dairy Chemistry
SMC College of Dairy Science
AAU, Anand
Champions aren't supernatural,
They just fight 1 more second
When everyone else quits.
Sometimes 1 more second of effort gives you the victory of life time….
Editor
2 www.AgriMoon.com Chemical Quality Assurance
, Course Outlines 3(2+0+2)
Module 1: INTRODUCTION TO CHEMICAL QUALITY ASSURANCE
Lesson 1. Concept and importance of chemical quality control in dairy industry
Lesson 2. Hazard analysis and critical control points (HACCP)
Module 2: LEGISLATION AND STANDARDS OF MILK AND MILK PRODUCTS
Lesson 3. National regulations: PFA, Agmark, BIS and FSSAI
Lesson 4. International regulations: Codex, IDF, FDA, ISO, EEC
Module 3: CHEMICAL ANALYSES OF MILK AND MILK PRODUCTS
Lesson 5. Terminology of standard solutions and reagents
Lesson 6. Preparation and standardization of solutions
Lesson 7. Sampling procedures; labeling of samples for analysis and choice of analytical tests
Lesson 8. Detection of neutralizers, preservatives and adulterants in milk and milk products
Lesson 9. Analysis of market samples of milk and milk products
Lesson 10. Instrumental methods of analysis
Lesson 11. Prediction of shelf life behavior of milk and milk products
Module 4: ENVIRONMENTAL CONTAMINANTS IN MILK AND MILK PRODUCTS
Lesson 12. Pesticides and Antibiotics
Lesson 13. Heavy metals
Lesson 14. Methods of estimation of Pesticides, Antibiotics and Heavy metals
Lesson 15. Milk contact surfaces
Module 5: WATER, DETERGENTS AND SANITIZERS FOR DAIRY PLANT OPERATIONS
Lesson 16. Soft and hard water, temporary and permanent hardness
Lesson 17. Softening of hard water
Lesson 18. Detergents and sanitizers
Module 6: SETTING-UP OF LABORATORY FOR CHEMICAL ANALYSIS OF MILK AND
MILK PRODUCTS
Lesson 19. Setting up quality control laboratories, testing facilities and Mobile testing laboratories
Lesson 20. Calibration of laboratory glassware: butyrometer, pipettes, burettes, lactometers and
thermometer
Lesson 21. Accreditation of analytical laboratories
3 www.AgriMoon.com Chemical Quality Assurance
, Module 1. Introduction to chemical quality assurance
Lesson 1
CONCEPT AND IMPORTANCE OF CHEMICAL QUALITY CONTROL IN DAIRY
INDUSTRY
1.1 Introduction
The Indian Dairy Industry has acquired substantial growth in the recent years. Milk group
contributes highest to the total output of the agricultural sector. Despite all these facts, we are not
able to make a dent in the international market. Our export is still far- far below than the
countries, whose milk production is less. The obvious reason for this is the quality of our raw milk
and thereby the quality of the finished products. Most of the dairy plants are still sticking to the
old system maintaining their quality, without considering the developments made in the tools to
attain a consistent quality of any food product. Rising liberalization of agro-industrial markets and
the world-wide integration of food supply chains require new approaches and systems for
assuring food safety. At present, concern over food safety is at an all -time high. In response, the
public and the private sector have developed new process standards and require suppliers of food
products to follow them. Both, the market and legislations in importing countries demand for
comprehensive and transparent schemes reaching from ―farm to fork‖ and ―boat to throat‖
Organizations in the food sector will need to manage risk, demonstrate good corporate
responsibility and meet legal requirements if they are to remain competitive, protect their
reputation and enhance their brand. Hence, quality management tools like Hazard analysis and
critical control points (HACCP), ISO 22000:2005 - Food Safety Management Systems, Six Sigma etc are
very much relevant in the present era of Globalization and aware consumers.
1.2 Importance of Chemical Quality Control In Dairy Industry
Milk is a highly perishable commodity. This perishable character of milk makes the life tough for
the milk handlers, especially in the absence of proper infrastructure of cooling and erratic power
supply. Since, dairy animals are fed on agricultural by products and crop residues, therefore the
contaminant present in the animal get secreted along with milk in the form o f pesticide and
veterinary drug residues. These contaminants not only affect the health of the consumers, but also
the quality of the products especially fermented products. Moreover, some of the unscrupulous
persons involved in this trade are further tarnishing the image of Indian dairy industry by
adulterating milk with various chemicals, which are injurious to health. In the wake of all these
facts, quality control of milk assumes very high importance and priority. The chemical quality
control in dairy industry will enable the industry in the following ways:
The strict quality control both chemical and microbiological will deter the adulteration of
milk and will improve the quality of raw milk.
The improvement of the raw milk quality through regular checks can improve the quality
of the milk products prepared from such milk.
It will install the confidence in national consumers, who are drifting away from the
indigenous milk products.
It will also increase the export potential of Indian milk products, and finally the National
image with reference to Indian milk quality.
The strict quality control will also increase the revenue of a dairy producer.
4 www.AgriMoon.com Chemical Quality Assurance
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