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'Milk – A Complete Food’

Milk, a reservoir of nutrients, is rich in carbohydrates, fats, minerals, vitamins and essential amino acids. Calcium from dairy products has a greater bioavailability than calcium from vegetables. Milk is consumed both, in natural & processed forms (e.g. cream, butter, ghee, cheese, infant milk foods, ice-cream, indigenous milk products, etc.). Being a rich source of nutrients, it is prone to spoilage, if not properly handled. To ensure safety and quality of milk & milk products, pbti’s Agri & Food Testing Laboratory is carrying out the following analyses:

Acidity (Titrable) M.B.R.Test Solid Not Fat (SNF)
Adulterants Mastitis Test Specific Gravity
Aflatoxin M1 Milk Solids Sucrose
Ash (Total) Moisture Test for Sterilized Milk
Baudoin Test pH Viscosity (Brookfield)
Casein Phosphatase Test Elemental & Heavy Metals Analysis
Color Protein Microbiological Tests
Curd Reconstitution Nutritional Facts
Drug Residues Salt Pesticide Residues
Insoluble Impurity Sediment Test Others on Demand Basis

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