Which tests do milk and dairy products pass until they reach our table?
Milk and dairy products are foods that have an important place in a healthy diet. Dairy products that should be consumed daily, especially children, go through many processes until they reach our table.
How healthy are the dairy products we consume produced?
We cannot know how the dairy products we buy from the market are produced or how healthy they are. Food products go through certain testing processes until they reach the consumer. Especially dairy products are offered for sale depending on the results of many quality parameters, especially the tests performed on milk before production.
In this article, we will talk about general testing on milk and dairy products.
When testing milk and dairy products, they are primarily evaluated in terms of sensory aspects. These products, which are evaluated in terms of appearance, consistency, color, taste and odor, then pass through physical and chemical testing processes. These test processes ensure that the products are evaluated in terms of quality and imitation - adulteration.
Within the scope of physical tests; Organoleptic evaluation, moisture and dry matter determination and density determination processes are carried out.
Within the scope of chemical tests; Acidity Determination (Acid Number), Vegetable Oil Search, Carboxy Methyl Cellulose (CMC) Determination, Oil Determination, Peroxidase Activity Determination, Gelatin Search Determination processes are carried out.
Apart from these tests, other important quality parameters in dairy products; Melamine determination, Mycotoxin determination (Aflotoxin, natamycin ...) and microbiological analyzes.
These quality tests that need to be done must be carried out in accredited laboratories. Food companies are regularly audited by the Ministry of Agriculture and Forestry, and products that are tested and imitated and adulterated are published.