COLLEGE OF FOOD AND DAIRY TECHNOLOGY, KODUVALLI

DAIRY FOOD ANALYTICAL AND QUALITY CONTROL CERTIFICATION LABORATORY (DFAQCCL)

Objectives

  • To analyse milk and milk products for its nutritional content.
  • To assess the physic-chemical properties of foods of Dairy origin.
  • To enumerate differential count of microbial load in processed Dairy products.
  • To find out any adulterant in milk based food stuffs.
  • To assess the safety of Dairy foods in forms of residues of chemical derivatives.
  • To issue food testing lab report on the above quality parameters for various trading activities and licensing procedures from food regulatory agencies.

Available Facilities

DFAQCL is an ambitious project of CFDT under the ambit of TANUVAS to extend the facilities and expertise available with higher learning organization. The facility would meet out the immediate requirements of food processing industries in accomplishment of manufacturing units at a nominal cost. The lab is equipped with scientific machineries to screen the samples for assessment of its quality in terms of nutritional and storage stability of Dairy food products. Dairy chemists Dairy microbiologists would critically analyse the products for its microbial load during various stages of raw milk handling up to reaching the Consumers, Producers, Processors, Packers and Promotional activities involved in food value chain.

Major Activities

  • Detection of various preservatives, neutralizers and adulterants.
  • Study of physico chemical properties.
  • Identification of phytochemicals.
  • Identification of contaminants.
  • Estimation of proximate principles.
  • Quality of Milk and Milk Products.
  • Quality of water.
  • Estimation of macro and micro nutrients.
  • Quantification of fat and water soluble vitamins.

Rate for Tests

S. No. Tests Done Charges, Rs. S. No. Tests Done Charges, Rs.
1 Total Solids 50.00 3 Fatty acids 350.00
2 Titratable acidity 100.00 4 Saponification value 250.00
3 Fat 250.00 5 Acid value 250.00
4 Dry matter 100.00   Vitamin Analysis  
5 Solid non-Fat 50.00 1 Vitamin A 500.00
6 Free fatty acid 120.00 2 Vitamin B1 400.00
  Proximate Analysis   3 Vitamin B2 120.00
1 Moisture 80.00 4 Vitamin B3 400.00
2 Protein 100.00 5 Vitamin B6 400.00
3 Crude fibre 100.00 6 Vitamin B12 400.00
4 Ether extract 100.00 7 Vitamin C 250.00
5 Carbohydrate 100.00 8 Vitamin D 400.00
6 Sucrose 150.00 9 Vitamin E 500.00
7 Lactose 150.00 10 Vitamin K 400.00
8 Ash 80.00   Mineral Analysis  
9 Acid soluble ash 100.00 1 Iron 120.00
10 Acid insoluble ash 100.00 2 Calcium 100.00
11 Water soluble ash 100.00 3 Magnesium 120.00
12 Water insoluble ash 100.00 4 Zinc 180.00
13 Energy value 100.00 5 Sodium 400.00
  Detection of Adulterants   6 Potassium 400.00
1 Cane Sugar 50.00 7 Nitrogen 500.00
2 Starch 50.00 8 Phosphorus 100.00
3 Cellulose 50.00   Water Analysis  
4 Urea 50.00 1 pH 100.00
5 Sulphates 50.00 2 TDS 80.00
6 Glucose 50.00 3 Turbidity 100.00
7 Sodium Chloride 50.00 4 Alkalinity 100.00
8 Nitrates 50.00 5 Nitrate 300.00
9 Detergent 50.00 6 Sulphate 150.00
10 Skimmed Milk Powder 50.00 7 Phosphate 300.00
11 Formalin 50.00 8 Silica 50.00
12 Hydrogen Peroxide 50.00 9 Calcium & Magnesium 300.00
13 Boric Acid 50.00 10 Chloride 200.00
14 Chemical neutralisers 50.00 11 COD 300.0
15 Added water in milk 100.00 12 BOD 400.00
16 Hypochlorite 100.00 13 Oxygen 100.00
  Lipid Anaysis   14 Residual chlorine 100.00
1 Qualitative analysis 250.00 15 CO2 100.00
2 Extraction method 300.00