Milk testing and quality control is an essential component of any milk processing industry whether small, medium or large scale.
Milk being made up of 87% water is prone to adulteration by unscrupulous middlemen and unfaithful farm workers. Moreover, its high nutritive value makes it an ideal medium for the rapid multiplication of bacteria, particularly under unhygienic production and storage at ambient temperatures.
We know that, in order for any processor to make good dairy products, good quality raw materials are essential.
A milk processor or handler will only be assured of the quality of raw milk if certain basic quality tests are carried out at various stages of transportation of milk from the producer to the processor and finally to the consumer.