Good Manufacturing Practices

➢ Personal Hygiene and Food Safety
➢ Cleaning and Sanitizing
➢ Gerber Fat test
➢ Titratable Acidity testing
➢ pH determination
➢ Milkoscan (compositional analysis by infrared analysis)
➢ Alizarol (protein stability and developed acidity)
➢ Resazurin (potential keeping quality of raw milk)
➢ Temperature measurement
➢ Freezing point (for adulteration with water or solids)
➢ Presence of antibiotics (screening and confirmation)