Scientific Challenges and Solutions for Dairy Testing

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Milk and milk products are easily susceptible to deterioration owing to biochemical instability. Souring and contamination with sanitizing agents may cause abnormal appearance and smell in the milk. Also, harmful adulterants are often introduced to these products which may intervene with the health of the consumers. Dairy testing is done to ensure that the products are safe to consume and meet the standards of chemical composition in the milk and milk products. It includes both quality check as well as safety testing of the milk and milk products by a sequence of tests. These tests are based on traditional techniques such as agar culturing and rapid technologies like chromatography and spectrometry for the detection of mycotoxins, pathogens or level of bacteria and other micro-organisms.