Drink Milk be Healthy, the Magic of Milk

There are three Tests for Heat-stability:
1.	Ethanol Test	To find the heat-stability of milk - the capacity of milk to withstand heat while processing.
2.	Clot-on-boiling Test
3.	Alcohol-Alizarin Test	To find the heat-stability and pH of milk.

Three more for Bacterial Presence:
1.	Dye-reduction Test	Finds out bacterial contamination and growth in milk.
2.	Standard plate count Tests	Finds out bacterial contamination and growth in milk.
3.	Direct microscopic count Test	Identifies the types of microorganisms present in milk.

Two Tests for Adulteration by Water:
1.	Lactometer	Water in milk shows up in its lactometer reading and the change in freezing point. Hence these tests are used to find the debasement of milk with water.
2.	Freezing point Tests

Test for Acidity:

Milk in its natural state has acidity. It does not make the milk taste sour. Developed acidity, however, does affect the quality of milk. The acidity test is used to determine the final acceptance/rejection of milk vis a vis its acidity levels.

Test for Fat and/or SNF:
To make payment for milk received from farmers, it is tested for its Fat/SNF content. The farmers get more money if the milk has high levels of Fat/SNF.

A number of cooperatives across India have agreed to abide by certain common quality norms and have adopted a common symbol, a symbol that signifies and assures you of 'fresh & pure' milk. So the next time you want 'fresh & pure' milk look for this symbol and be assured that your milk is as fresh and as pure as it can be.