By Ramakant Sharma
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Additional info for Chemical & microbiological analysis of milk & milk products, Edition: 1st ed
B) White Lintine Cotton Discs - 32mm in diameter, exposed filtration area 28mm in diameter. c) Sampling Dipper - of 500ml. capacity for sampling from milk cans or weigh vats. d) Sieves - two, one coarse corresponding to 850-micron IS Sieve and the other fine corresponding to 425 micron IS Sieve [See IS : 460 - 1962 'Specification for Test Sieves (revised)'). 0 mg. sediment or higher concentration as required . per 500ml of milk. c) materials which meet the following screening specifications: Cow or buffalo dung passing through fine sieve [See 2(d)] Cow or buffalo dung passing through the coarse sieve but 53 Parts 10 parts retained on the fine one.
Further incubation may result in complete coagulation of milk. If an indicator like brom cresol purple is added to the milk, colonies of streptococci will appear yellow due to acid production. 1 Sterile test tube (6" x 5/8"). 2 Graduated 10ml and lml pipettes. c). 5% aqueous solution). 5 Samples of milk freshly drawn aseptically from individual quarters. 5ml of brom cresol purple solution into the test tubes. Mix the contents well. 3 At the end of 18 to 24 hours, remove the tubes and observe for change of colour from the initial grayish purple, formation of agglutinated yellow or brown colonies on the sides or at the bottom of the tubes, coagulation of milk or other changes.
This is a quick test for determining the quality of milk and to find out its suitability for pasteurization, boiling etc. This test also indicates the presence of developed acidity in milk. Milk showing COB positive (+ve) test should be rejected or handled separately. The COB (+ve) milk gets curdled during heat processing. 2. Precautions - 3. 4. 1 Use clean and dry test tubes for the test. 2 Do not heat milk on a direct flame. gcm, preferably with a mark of 5 ml. 2 Pipette - 5ml. 3 Boiling water bath.