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Milk quality is a set of characteristics that qualify milk as a product. Milk quality parameters can include composition, hygiene, and sanitary condition.
Here are some ways to check milk quality: Water content: Place a drop of milk on a slanting surface. If the milk flows freely, it has a high water content. Adulteration: Add iodine to a sample of adulterated milk to make it bluish. Purity: Boil milk on slow heat for 2-3 hours until it solidifies and becomes onerous (khoya). If the residue is rock solid and rough, the milk is adulterated. If the residue is oily, the milk is of good quality. Alkaline phosphatase (ALP) test: ALP is an enzyme naturally present in all raw milks. Complete pasteurization will inactivate the enzyme to below levels which are detectable by conventional methods.
Good-quality raw milk should be free of: Debris and sediment Off-flavors Abnormal color and odor Bacterial count Chemicals (e.g., antibiotics, detergents) Normal composition and acidity
Milk and milk products are a very important source of essential nutrients, including: Calcium, Riboflavin, Phosphorous, Vitamins A and B12, Potassium, Magnesium, Zinc, Iodine.
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