Laboratory Test Parameters for Dairy Products - Food Safety and Standards Regulations, 2011

-
Laboratory Test Parameters for Dairy Products - Food Safety and Standards Regulations, 2011
2.1.2. Milk
General Parameters
Sample shall be free from any filthy, putrid, rotten, decomposed or
diseased animal substance or vegetable substance, any colouring
matter or preservatives, worms, weevils or insects
Test for Urea
Test for added starch
Test for cane sugar
Test for detergents
Test for neutralizers
Test for added preservatives (SO2,
Benzoic acid and its sodium and potassium salt, Sorbic Acid, ,
Sodium, Potassium and Calcium sorbates expressed as sorbic acid
Test for added Natural colours (Curcumin, Riboflavin,Chlorophyll,
Beta carotene, Carotene(Natural extract),Annatto extract (Bixin),
Beta apo-8 carotenal, Methyl ester of Beta apo-8 carotenoic acid,
Canthaxanthin, Caramel colours(Plain), Caramel colours(Ammonium
Sulphite process)
Test for synthetic colors (Ponceau 4R, Carmoisine, Erythrosine,
Tartrazine, Sunset Yellow FCF, Indigo carmine, Brilliant blue
FCF,Fast green FCF )
Phosphatase Test for all pasteurized products
Test for Antioxidants (BHA,TBHQ)
Test for Non Nutritive Sweetener
a. Steviol Glycoside
Quality Parameters
Milk fat
Milk Solid Not Fat
Metal Contaminants
Arsenic
Cadmium
Mercury
Methyl Mercury calculated as the element
Tin
Zinc
Lead
Copper
Contaminants
Aflatoxin M1
Other Contaminants
Melamine
Pesticides
Aldrin, dieldrin (the limits apply to aldrin and dieldrin singly or in any
combination and are
expressed as dieldrin)
Chlordane (residue to be measured as cis plus trans chlordane)
D.D.T. (The limits apply to D.D.T., D.D.D. and
D.D.E. singly or in any combination)
Fenitrothion
Heptachlor (combined residues of heptachlor and its epoxide to be
determined and expressed as Heptachlor)
Hexachlorocycle hexane and its Isomers
(a) Alfa (α) Isomer:
(b) Beta (β) Isomer :
(c) Gamma (γ) Isomer (Known as Lindane)
(d) Delta (δ) Isomer
Chlorienvinphos(Residues to be measured as alpha and beta
isomers of Chlorienvinphos)
Chlorpyrifos
2,4D
Ethion (Residues to bedetermined as ethion andIts oxygen
analogueand expressed as ethion)
Monocrotophos
Carbendazim
Benomyl
Carbofuran (sum of carbofuran and 3-hydroxy carbofuran expressed
as carbofuran)
Cypermethrin (sum of isomers) (fat soluble residue)
Edifenphos
Fenthion (sum of fenthion, its oxygen analogue and their sulphoxides
and sulphones expressed as fenthion)
Fenvalerate (fat soluble residue)
Phenthoate
Phorate (sum of Phorate, its oxygenanalogue and theirsulphoxides
and sulphones,expressed as phorate)
Pirimiphos-methyl


2.1.2. Milk
Microbiology

Total Plate Count

Coliform count

E.coli

Salmonella spp.

S. aureus

Listeria monocytogenes

Comments

Post a Comment

Popular posts from this blog

Science Behind the Mystery White Rice which turns red after cooking

-
Science Behind the Mystery White Rice which turns red after cooking 1. Retro-gradation of amylose (2-30%) part of rice starch is the basic understanding in this case. 2. During retrogradation (polymerization of glucose units of amylose) chain length with 14 glucose units starts giving light red color in the presence of iodine. 3. The intensity of red color increases gradually with the increase in chain length upto 38 glucose units (the maximum intensity of red color after which the color changes to purple and deep blue {reference- http://www.jbc.org/content/236/4/969.full.pdf }). 4. In this case, the so called mystery rice, the above reaction take place after approximately 8 -10hrs in the presence of iodine which is introduced by addition of the iodized salt.  5. In this case, the above reaction was supported by the fact that the red color was clearly noticed at(or)above room temperature. 6. The salt used in this case will be having high concentration of Iodine. 
Read more

FSSAI - FOOD ANALYST EXAMINATION - SOLVED QUESTIONS ONLINE (26 - 50) PAPER I

-
Model Question Paper 4 th Food Analyst Examination - Paper I 3rd Food Analyst Examination MCQs with Answer (BOLD) Questions   - 26- 50       26)              Analysis report section of Food Analyst Report does not contain one of the following a.        Test Methods Used b.       Opinion on the sample c.        Measurement of uncertainty d.       Prescribed standards   27)              As per the provisions of Food Safety and Standards (Licensing and Registration of Food Business) Regulation 2011which of the following is mandatory before slaughtering animals a.        Stunning b.       Use of electric pods c.        Staining d.       Stripping   28)              Packaging Materials Polyethylene (PE) bottles used for packaging of Drinking water shall conforms to the following BIS standards a.        IS 12252 b.       IS 10910 c.        IS 52122 d.       IS 10146   29)              The Claim on “Trans Fat Free” is being permitted under Food Safety and Standards (Packaging and L
Read more

3rd Food Analyst Examination MCQs with Answer - Paper I

-
3rd Food Analyst Examination MCQs with Answer - Paper I - First 25 Questions with Answers (BOLD) 1)     Agmark act 1937 comes under a.        Dept. of consumer affairs, Govt. of India b.       Dept. of Agriculture and Cooperation c.        Dept. of Marketing and inspection d.       Dept. of Legal Meterology 2)     What is an example of Biological Hazard a.        Salmonella b.       Dirt c.        Cleaners d.       Antibiotics 3)     What is HACCP system for? a.        Physical, Chemical and Biological Hazards b.       A systematic analysis of all steps and regular monitoring of the control points c.        Identifying the CCPs, including their location, procedure and process d.       Accurately monitoring food hygiene hazards 4)     SPS under WTO stands for a.        Standards, Prevention and Specification b.       Sanitary and Phytosanitary measures c.        Specifications for products and supplements d.       Safety and prevention of
Read more