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REPORTS: NIRF RANKING

COLLEGE OF FOOD AND DAIRY TECHNOLOGY, ALAMATHI - KODUVALLI

DAIRY FOOD QUALITY CONTROL LABORATORY (DFQCL)

Objectives

  • To analyse milk and milk products for its nutritional content.
  • To assess the physio-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

DFQCL 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 and 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.
  • Physio – Chemical analysis of meat and meat products

Rate for Tests

S. No Tests Done Charges, Rs.

Composite Analysis
1 Total Solids 50.00
2 Titratable acidity 100.00
3 Fat 250.00
4 Dry matter 100.00
5 Solid non-Fat 50.00
6 Free fatty acid 120.00

Proximate Analysis
1 Moisture 80.00
2 Protein 100.00
3 Crude fibre 100.00
4 Ether extract 100.00
5 Carbohydrate 100.00
6 Sucrose 150.00
7 Lactose 150.00
8 Ash 80.00
9 Acid soluble ash 100.00
10 Acid insoluble ash 100.00
11 Water soluble ash 100.00
12 Water insoluble ash 100.00
13 Energy value 100.00

Detection of Adulterants
1 Cane Sugar 50.00
2 Starch 50.00
3 Cellulose 50.00
4 Urea 50.00
5 Sulphates 50.00
6 Glucose 50.00
7 Sodium Chloride 50.00
8 Nitrates 50.00
9 Detergent 50.00
10 Skimmed Milk Powder 50.00
11 Formalin 50.00
12 Hydrogen Peroxide 50.00
13 Boric Acid 50.00
14 Chemical neutralisers 50.00
15 Added water in milk 100.00
16 Hypochlorite 100.00

Lipid Anaysis
1 Qualitative analysis 250.00
2 Extraction method 300.00
3 Fatty acids 350.00
4 Saponification value 250.00
5 Acid value 250.00

Vitamin Analysis
1 Vitamin A 500.00
2 Vitamin B1 400.00
3 Vitamin B2 120.00
4 Vitamin B3 400.00
5 Vitamin B6 400.00
6 Vitamin B12 400.00
7 Vitamin C 250.00
S. No Tests Done Charges, Rs
8 Vitamin D 400.00
9 Vitamin E 500.00
10 Vitamin K 400.00

Mineral Analysis
1 Iron 120.00
2 Calcium 100.00
3 Magnesium 120.00
4 Zinc 180.00
5 Sodium 400.00
6 Potassium 400.00
7 Nitrogen 500.00
8 Phosphorus 100.00

Water Analysis
1 pH 100.00
2 TDS 80.00
3 Turbidity 100.00
4 Alkalinity 100.00
5 Nitrate 300.00
6 Sulphate 150.00
7 Phosphate 300.00
8 Silica 50.00
9 Calcium & Magnesium 300.00
10 Chloride 200.00
11 COD 300.0
12 BOD 400.00
13 Oxygen 100.00
14 Residual chlorine 100.00
15 CO2 100.00

Microbiological Analysis
1 Yeast and Mould Count 250.00
2 Aerobic spore count 250.00 250.00
3 Thermoduric count 250.00
4 Thermophilic count 250.00
5 Psychrotrophic count 250.00
6 Mesophilic count 250.00
7 Alkaline phosphatase test 120.00
8 Methylene blue reduction test 100.00
9 Resazurin test 100.00
10 Direct microscopic count 60.00

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