Testing can be done at the laboratory of the milk processing plants, at labs of the veterinarian service or private testing labs. To test the milk for hygienic quality more elaborated, time-consuming test should be performed. Actually, for purpose of complete quality control all milk should be tested everyday. because it is not possible to preserve samples to be used for bacteriological examination. since daily testing is uneconomic, random samples can be taken at irregular intervals. Dairy foods and ingredients in general and fermented milk products in particular are well recognized for their nutritional and therapeutic attributes and as functional foods . The market of functional foods, in particular fermented milk proeducts, is expected to triple in next five years world over because fermented milks possess many advantages like easy production, better keeping quality and nutritive value, easier digestibility, pleasing flavour and taste as well as strong therapeutic potentials. In this book the author has endeavoured to include all the necessary information for the routine control of milk (raw, pasteurized and sterilized) and also (hopefully) of cream.

Contents:
1.Quality Control of Pasteurised Milk
2.Cause of Taste Defects in Milk
3.The Milk Taste Test and Microogranism
4. Milk Testing and Alcohol Test
5. Processing Techniques of Milk and Milk Products
6. Drink of Milk Product Items
7. Components of Milk Food
8. Pasteurisation of Milk
9. Animal's Waste Management in Dairy Farms
10. Pasture Use in organic Milk Production

4.Milk Testing and Alcohol Test
5.Processing Techni