QUALITY CONTROL LAB INFO FOR GOA DAIRY WEB PAGE
The Quality Control Laboratory Unit of Goa Milk Union is committed to provide the best quality of Milk and Milk Products to the consumer that we serve across the state of Goa. At Goa Dairy the Quality Standards are maintained as per the FSSAI guidelines.
We have a full functional MilkoScan-FT 1 analyzer, that helps in analyzing different milk constituents and milk adulterants within 50 seconds. It helps in providing non adulterated and good Quality Milk to our valuable costumers across the state.
We at Goa Dairy are equipped to perform a comprehensive range of tests to meet the stringent standards set by regulatory bodies like the Food safety and standards authority of India(FSSAI) Before packaging and distribution, the final milk and milk products undergo series of test to ensure they meet all quality and safety specification.
Goa dairy’s QC lab would adhere to the strict guidelines set by Food safety and Standards authority of India(FSSAI), The lab’s commitment to quality control is essential for consumer safety.
Key Functions and test at Q.C. Laboratory, GMU:
Incoming raw milk from various collection centers and farmers is thoroughly checked for;
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Organoleptic properties:-Visual inspection for color, odor and absence of foreign particles, any off-flavors or abnormal appearance would lead to rejection. Test such as clot on boiling (COB) test help to isolate the sour or spoiled milk from the good one.
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Fat And SNF(solid-Not-Fat)content:-Using instruments like milkoscan machines ,these crucial parameters are measured to ensure the milk meets the specified composition for different milk variants (Pasteurized Std Milk, Cow Milk, Full Cream Milk, Toned Milk etc) as per FSSAI standards.
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Adulteration:- The milk is tested for adulterants such as sugar, water, starch, detergents, urea, nuetriliser, formalin etc.
Microbiological Quality check:-
The milk samples at every stage is screened for Microbiological analysis to keep a close check on contamination to the product processed and packed.
The quality check begins with the Methylene Blue Reduction Test (dye reduction test). It assess the bacterial load and overall hygienic quality of raw & processed milk. Along with MBRT the Phosphatase test looks after the efficiency of Pasteurized milk samples. At further screening of the milk and milk products we analyze the samples for Standard Viable count, Coliform count, E.coli, Staphylococcus, Salmonella, Shigella, Aerobacter, Listeria etc. Swab test are also performed with food handlers and the equipment and machineries at processing plant to keep a close look at the cleanliness and the personal hygiene thereby following the Good Manufacturing Practices guidelines.
To enhance the Quality services the Annual audit for’ ISO 22000-2018’ certification and also the ‘Third Party’ revaluation audit are conducted by the FSSAI Authorised Agencies.
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Annual Surveillance Audits and certifications:
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ISO 22000-2018 certification
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FSSAI revaluation Audit
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FOSTAC food safety training do developed Food Safety Supervisor for the food handlers.
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Periodic screening of the quality parameters of our Milk & Milk products through NABL accredited reference test laboratories.