ABSTRACT
Quality control of milk by performing various tests to screen its quality is considered as an essential component of the milk-based processing industry. Throughout the world, milk is being adulterated by unscrupulous and unfaithful workers with various additives, preservatives, or subtraction of one of the important components in milk. It is also important to check the quality during the processing of milk and further convert it into milk products. Moreover, milk is highly nutritious as it comprises different components such as fat, protein, lactose, minerals, vitamins, etc. Therefore, there are more chances for the rapid multiplication of microorganisms, and majorly it happens under unhygienic production and storage practices at room temperature. Milk handlers will only be assured of the quality of raw milk when the quality of raw milk is screened with various basic tests during the stage of milk’s transportation from farm to fork and fork to the consumer. This chapter mainly focuses on the quality tests for milk.
