Chennai Testing Laboratory Private Limited

Boil a small amount of milk in a spoon, test tube or other suitable container. If there is clotting, coagulation or precipitation, the milk has failed the test. Heavy contamination in freshly drawn milk cannot be detected, when the acidity is below 0.20-0.26% Lactic acid. The test is quick and simple.

PARAMETER:
Aerobic Plate count, Bacillus cereus, Coagulase positive Staphylococcus aureus count, Coliform Count, E. coli count, Listeria monocytogenes, Salmonella, Sulphite Reducing Clostridia, Yeast and mold count, Cholesterol, Free Fatty acids, Milk Fat, Moisture, Mono Unsaturated Fatty Acid, Peroxide value, Polenske value, Poly Unsaturated Fatty Acid, Reichert-Meissl value, Saturated Fatty Acid, Trans Fatty Acid, Common Salt, SNF (Solid Non-Fat), Albumin, Calcium, Chloride, Magnesium, Phosphorus, Acidity of extracted fat, Protein, Salt as NaCl, Total Ash, Total Fat, Arsenic as As, Cadmium as Cd, Copper as Cu, Iron as Fe, Lead as Pb, Nickel as Ni, Chromium as Cr, Cobalt as Co, Manganese as Mn, Mercury as Hg, Selenium as Se, Zinc as Zn.

DESCRIPTION:
Butter typically contains 80% fat apart from milk solids & water. Derived from milk.. The quality of cream used for making Butter is critical, the creams milk fat content should be between 35-35%, and its pH should be between 6.4–6.7. Butter is largely used as a spread in food. The general standards for Butter are that it shall be free of odour, rancidity, vegetable oil, vegetable fat, animal body fat, mineral oil, added flavour or any other matter foreign to milk, apart from this the permitted anti-oxidants include ethyl, propyl, octyl, dodecyl, gallates singly or in combination, butylated hydroxy anisole, ascorbyl palmitate, tertiary butyl hydro quinone. Butter shall have a shelf life of 30-Days in ambient temperature, or 6-Months if > 45^oF or 1-Year if stored at < 45^oF. Butter contains 16-18% moisture can potentially harbour harmful microorganisms if not processed, stored, or handled properly. Common pathogens that may be found include Listeria monocytogenes, Salmonella, Escherichia coli, and Staphylococcus aureus. Butter can be adulterated by adding vegetables fats, banana pulp, potato puree etc, hence fatty acid profiling can help identify adulteration

PARAMETER: 
Aerobic Plate count, Bacillus cereus, Coagulase positive Staphylococcus aureus count, Coliform Count, E. coli count, Listeria monocytogenes, Salmonella, Sulphite Reducing Clostridia, Yeast and mold count, Cholesterol, Milk Fat, Moisture, Albumin, Calcium, Chloride, Magnesium, Phosphorus, Arsenic as As, Cadmium as Cd, Chromium as Cr, Cobalt as Co, Copper as Cu, Iron as Fe, Lead as Pb, Manganese as Mn Mercury as Hg, Nickel as Ni, Selenium as Se, Zinc as Zn

DESCRIPTION:
Cheese shall be made from milk subject to heat treatment atleast equivalent to that of pasteurization ripened or un-ripened soft, or hard, with whey protein/casein ratio does not exceed that of milk, while paneer is product rich in milk fat prepared by precipitation of milk with permitted acidulants & heating with permitted spice flavour  & should comply with standards with respect to moisture,  milk fat, acidity,  lactose etc and should meet the microbiological standards or absent with respect to Aerobic Plate Count, Coliform count, Staphylococcus Aureus, Yeast & Mould Count, Escherichia Coli, Salmonella, Listeria Monocytes, Bacillus Cereus, Sulphite reducing clostridia, Enterobacter Sakarzakii And should conform to Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011

PARAMETER:Added Colouring Matter, Ash, Acid insoluble ash, pH, Sulphur dioxide, Viscosity.Acid insoluble in dilute HCL, Ash Sulphated, Moisture, Sucrose, Coal tar dyes, Cocoa Solids in Chocolates, Fat (in Milk Toffee and Butter Toffee), Protein (in Milk Toffee), Total solids, Calcium, Carbohydrates, Cholesterol, Crude Fibre, Energy value, Monounsaturated Fatty Acids, Phosphorus, Poly Unsaturated Fatty Acids, Potassium, Protein, Saturated Fatty Acids, Total Fat, Total Sugars, Trans Fatty Acids, Dietary Fibre, Magnesium, Sodium.Arsenic, Copper, Lead, Zinc, Iron as Fe, Phosphorus.Aerobic Plate count, Bacillus cereus, Coagulase positive Staphylococcus aureus count, Coliform Count, E. coli count, Listeria monocytogenes, Salmonella, Sulphite Reducing Clostridia, Yeast and mold count, Cholesterol, Acid insoluble in dilute HCL, Ash Sulphated, Moisture, Sucrose, Albumin,  Chloride, Magnesium, Arsenic as As, Cadmium as Cd, Chromium as Cr, Cobalt as Co, Copper as Cu, Iron as Fe, Lead as Pb, Manganese as Mn, Mercury as Hg, Nickel as Ni, Selenium as Se, Zinc as Zn.

DESCRIPTION:
Chocolate is a homogeneous product obtained from mixture of cocoa, milk fat, vegetable fat(5%), isomaltulose, while candy’s can by Ice candy consisting of sugar, syrup, fruit juice, cocoa, citric acid, permitted flavours, colours obtained by freezing pasteurized milk, & chewing gum is prepared using chewing gum base or bubble gum base natural or synthetic, lozenges are made from pulverized sugar or icing sugar, and shall contain sweetening agents, milk, nut, malt, salt, starch, spices, vitamins, minerals, permitted colour, emulsifier, stabilizing agent etc, and should satisfy standards respectively with respect to gum, moisture, sulphated ash, reducing sugar, sucrose, total fat, milk fat, coca solids, milk solids, acid insoluble ash, with permitted additives & meet.  microbial requirements with respect to Total Bacterial Count, E Coli, Salmonella, Coliform count, Rope spore count & should  conform to Food Safety and Standards (Contaminants, Toxins and Residues) Regulations 2011 & shall have labelling declarations specified under the Food Safety and Standards (Packaging and labelling) Regulations, 2011 & entirely be free of rancidity or off odour, insects, fungus infestation, filth, adulterants, harmful/injurious matter.