How to Determine the Curd Quality by Organoleptic evaluation
Organoleptic Test:
Dahi /Curd shall confirm to the requirements of the milk fat and milk solids not fat, as laid down in PFA
How to Determination of Total Solids in Curd
Apparatus
Shallow flat-bottom dishes of aluminum, nickel, stainless steel, porcelain or silica, 7-8 cm diameter, about 1.5 cm in height and provided with easily
Definition
Titratable acidity is defined as the number of milliliters of 0.1 mol/l sodium hydroxide solution required to neutralize a quantity of milk corresponding to 10 g of Solids Not Fat.
Principle
Natural
Determination of Phosphatase enzyme in Curd by Mullen Phosphatase Test
Principle
Phosphatase, an enzyme in milk is destroyed during pasteurization. The test is based on the above principle to judge the efficiency
Curd Milk Sampling Procedure
Preparation of samples
Before withdrawing portions for analytical determinations, bring the sample to a temperature of 26 to 280C and mix thoroughly by pouring gently into a clean