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SOP: Preparation of Liquid Milk Samples

GIFSQ — Global Institute for Food Safety & Quality

Water bath used for tempering milk samples, with Gerber centrifuge and butyrometer
Sample tempering water bath — GIFSQ illustration

Scope

Buffalo milk, cow milk, goat milk, sheep milk, mixed milk, standardized milk, full cream milk, recombined milk, toned milk, double toned milk, and skimmed milk fall under this category.

Sample preparation

Warm the sample to 37–40°C by transferring it to a beaker and keeping it in a water bath maintained at 40–45°C

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Stir slowly for proper homogenization

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Mix the sample thoroughly by pouring it back into the bottle, mixing to dislodge any residual fat sticking to the sides, and pour it back into the beaker. During mixing, do not shake the bottle vigorously

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Allow the sample to come to room temperature (26–28°C) and withdraw immediately for analysis

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If small clots or lumps are observed in the sample which cannot be dispersed, a few drops of liquor ammonia may be used during homogenization

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If even after homogenization the sample shows lumps or clots, or droplets of oil are visible suggestive of curdling/splitting of milk, the sample should be deemed unfit for analysis and rejected