Milk & Dairy Products Testing
Composition, quality, adulteration, residue and microbiological testing for milk, ghee, butter, cheese, paneer, curd, cream and milk powders.
Food & Agricultural Testing
About Milk & Dairy Products Testing
Milk reaches the consumer through one of the longest, most temperature-sensitive supply chains in the food industry, and it is also one of the most frequently adulterated. CVR Labs tests liquid milk, ghee, butter, paneer, khoa, curd, cheese, condensed milk and milk powders for the full FSSAI dairy panel — fat, SNF, protein, added water, and the adulterants that routinely surface in Indian milk such as maltodextrin, starch, neutralisers, detergent and urea.
Beyond composition, our analysts run the aflatoxin M1, antibiotic-residue and microbiological checks that dairy buyers and FSSAI surveillance now demand. Every batch is reported against the relevant IS and FSSAI dairy standard, so a co-operative, private dairy or sweet manufacturer can release stock, defend a complaint or pass an audit with traceable numbers.
Most Requested
Signature tests under Milk & Dairy Products Testing
The checks clients most often ask for with this service — we build the right sub-panel around your product and standard.
Fat & SNFAdded water / freezing pointProtein (Kjeldahl)Maltodextrin & starchNeutralisers & detergentsAflatoxin M1Antibiotic residuesTotal plate count, coliforms, E. coliListeria & Salmonella
Test Coverage
What we analyse under Milk & Dairy Products Testing
The parameter groups below are drawn from this service's own accredited scope; the full searchable list follows.
Adulteration is endemic
Water, maltodextrin, starch, neutralisers and detergent are the classic milk adulterants. A quick fat/SNF reading misses most of them — targeted screening catches them before they reach your brand.
Aflatoxin M1 carries over
Aflatoxin M1 passes from contaminated feed into milk and is regulated at very low limits. LC-MS/MS confirmation protects infant and dairy-product lines from a recall.
Cold-chain failure shows up microbiologically
Total plate count, coliforms and psychrotrophs reveal where the cold chain broke — essential for shelf-life claims on packaged dairy.
Composition & proximate
Total fatMilk fatMilk solids-not-fatTotal solidsTotal proteinMilk proteinLactose contentTotal ashMoistureCholesterol
Adulteration & purity screens
Test for maltodextrinTest for starchTest for neutraliserTest for ureaTest for anionic detergentsTest for foreign fatTest for hydrogen peroxideBaudouin test
Ghee & fat constants
Reichert Meissl valuePolenske valueButyro-refractometer @40°CIodine valueSaponification valuePeroxide valueFree fatty acid as oleic acid
Microbiology
Total Plate CountColiformsE.coliListeria monocytogenesSalmonella spp.Bacillus cereusStaphylococcus aureusYeast and Moulds
NABL Scope of Accreditation
Milk & Dairy Products Testing — parameters & methods
| Parameter / Test | Method / Standard |
|---|---|
| Bacillus cereus | IS 5887 (Part 6)ISO 7932 |
| Clostridium perfringens | IS 5887 (Part 4) |
| Coliforms | IS 5401 (Part 1)ISO 4832IS 5401 (Part 2) |
| E.coli | IS 5887 (Part 1)CVR/MB/SOP/17APHA 24th Edition 9221 F |
| Enterobacteriaceae | ISO 21528-2ISO 21528-1CVR/MB/SOP/17 |
| Listeria monocytogenes | IS 14988 (Part 1)ISO 11290-1CVR/MB/SOP/17 |
| Salmonella spp. | IS 5887 (Part 3/Sec 1)ISO 6579-1 |
| Shigella spp. | IS 5887 (Part 7) |
| Staphylococcus aureus | IS 5887 (Part 2)IS 5887 (Part 8/Sec 1)ISO 6888-1 |
| Sulphite reducing clostridia | ISO 15213 |
| Total Plate Count | IS 5402 (Part 1)ISO 4833-1IS 1622 |
| Vibrio cholerae | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Vibrio parahaemolyticus | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Yeast and Moulds | IS 5403 |
| Acid insoluble ash in dil HCl | IS 13846FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 5.3FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.012:2023 |
| Total ash | IS 13846IS 6287IS 4684 |
| Total fat | IS 6287IS 1163IS 12711 |
| Total protein | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023 |
| Cocoa powder | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.031:2023 |
| Solubility | FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.030:2023 |
| Test for starch | FSSAI manual of methods of analysis of foods (Dairy and dairy products) FSSAI 01.003:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.074:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.003:2022 |
| Moisture | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 4.1FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.006:2023 |
| Titrable acidity as lactic acid | IS 3509FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.035:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.076:2022 |
| Total solids | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.046:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.025:2022FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.1 |
| Free fatty acid of extracted fat as lauric acid | IS 966 |
| Oil / fat content | IS 966 |
| Bulk density | IS 16116FSSAI manual of methods of analysis of foods (Spices, Herbs and condiments) FSSAI 10.018:2021 |
| Added sugar as sucrose | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.061:2022 |
| Benzoic acid | CVR/INS/SOP/HPLC/007 |
| BHA | CVR/INS/SOP/HPLC/05 |
| BHT | CVR/INS/SOP/HPLC/05 |
| Sorbic acid | CVR/INS/SOP/HPLC/007 |
| TBHQ | CVR/INS/SOP/HPLC/05 |
| Cholesterol | AOAC 22nd Edition 994.10 |
| Monounsaturated Fatty Acids (MUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Polyunsaturated Fatty Acids (PUFA) | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Saturated Fatty Acids | AOAC 22nd Edition 996.06CVR/INS/SOP/GCMSMS/009 |
| Trans Fatty Acids | AOAC 22nd Edition 996.06 |
| Carbohydrates | CVR/FD/SOP/001 |
| Energy | CVR/FD/SOP/001 |
| Common salt | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.083:2022 |
| Milk fat | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.082:2022IS 1163FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.030:2022 |
| Milk solids- not fat | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.081:2022 |
| Lactose content | IS 1479 P-2FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.111:2022 |
| Test for thickeners | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.031:2022 |
| Acidity as lactic acid | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.035:2022 |
| Milk protein | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.036:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.054:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.049:2022 |
| pH of 10% solution | IS 1000FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.110:2022 |
| Sulphated ash | IS 15279IS 6287IS 4706 P-2 |
| Milk solid not fat | AOAC 22nd edition 990.21 |
| Sucrose content | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.052:2022 |
| Sugar as sucrose | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.052:2022 |
| Protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.026:2022 |
| Butyro-refractometer @40°C | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.088:2022 |
| Polenske value | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products), FSSAI 01.090:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.090:2022 |
| Reichert Meissl value | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.084:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.078:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.090:2022 |
| Test for sucrose (cane sugar) | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.075:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.002:2022 |
| Non-protein nitrogen | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.028:2022 |
| Solid not fat | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.025:2022 |
| Test for alkaline phosphatase | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.021:2022 |
| Test for ammonium salts | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.006:2022 |
| Test for anionic detergents | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.015:2022 |
| Test for boric acid and borates | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.018:2022 |
| Test for formaldehyde | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.016:2022 |
| Test for glucose | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.008:2022 |
| Test for hydrogen peroxide | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.017:2022 |
| Test for hypochlorite and chloramines | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.013:2022 |
| Test for maltodextrin | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.020:2022 |
| Test for neutraliser | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.012:2022 |
| Test for nitrate | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.011:2022 |
| Test for presence of foreign fat | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.010:2022 |
| Test for quaternary ammonium compounds | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.014:2022 |
| Test for salicylic acid | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.019:2022 |
| Test for skimmed milk powder | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.023:2022 |
| Test for sodium chloride | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.009:2022 |
| Test for sulphates | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.007:2022 |
| Test for urea | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.004:2022 |
| True protein | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.027:2022 |
| Baudouin test | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.013:2021FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.091:2022 |
| Free fatty acid as oleic acid | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.009:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.089:2022 |
| Iodine value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.010:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.095:2022 |
| Peroxide value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.042:2021IS 12711FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.094:2022 |
| Saponification value | FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.007:2021IS 1263FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.096:2022 |
| Milk protein in MSNF | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.062:2022 |
| Carbohydrate | CVR/FD/SOP/001 |
| Crude fat | IS 12758IS 12569IS 2639 |
| Crude fibre | IS 10226 (part 1)FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.018:2023IS 10226 (Part 1) |
| Crude protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023 |
| Total sugar as sucrose | IS 6287IS 1163AOAC 22nd edition 975.14 |
| Fat | IS 12758IS 9037IS 12451 |
| Reducing sugar as lactose | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.052:2022 |
Need a parameter that isn't listed? Share your product and requirement and our technical team will confirm the applicable method, standard and turnaround, and advise whether it falls within our NABL scope. Contact our technical team →
Methods & Standards
How Milk & Dairy Products Testing is tested
Reference methods applied
FSSAI Manual (Dairy & dairy products) 01.x:2022FSSAI Manual (Oils & fats) 02.x:2021FSSAI Manual (Cereal & cereal products) 03.x:2023IS 1163 / IS 1479 (milk)IS 5887 / ISO (microbiology)AOAC 22nd Edition 996.06 (fatty acids)CVR HPLC SOPs (preservatives)
Composition, adulteration and fat-constant tests follow the FSSAI Manuals of Methods of Analysis and the relevant IS dairy standards; microbiology runs by IS / ISO culture methods; fatty-acid profiles by GC and preservatives by HPLC under validated in-house CVR SOPs. The appropriate method is selected for each sample and regulatory requirement.
Accreditation & Recognition
Accreditations covering Milk & Dairy Products Testing
See the Accreditations & Scope page for full certificate details.
NABL
ISO 9001
Samples we accept
Samples we accept for Milk & Dairy Products Testing
Raw & pasteurised milkgheebuttercheesepaneercurdkhoacondensed & milk powdersdairy whitenerice cream
How It Works
From enquiry to accredited report
Request a Quote
Share product, parameters and target standard.
Send Sample
Submit chilled, sealed and labelled or arrange pickup.
Login & Prep
Logged in LIMS with unique IDs and prepared.
Accredited Analysis
Validated NABL-scope methods on advanced instruments.
Test Report
Traceable, accredited report with limit comparison.
FAQ
Milk & Dairy Products Testing — frequently asked questions
Is Milk & Dairy Products Testing NABL-accredited at CVR Labs?
Yes. Milk & Dairy Products Testing is performed under CVR Labs' NABL ISO/IEC 17025:2017 accreditation (Cert. NABLT0626TN18226) at our Chennai laboratory, with traceable, audit-ready reports accepted for compliance and submission.
Can you detect water and maltodextrin added to milk?
Yes. We measure freezing point and added-water percentage and run targeted screens for maltodextrin, starch, sugar, neutralisers and surfactants — the adulterants most often found in liquid milk.
Do you test ghee for vanaspati or foreign fat?
Yes. Ghee is checked for Reichert and Polenske values, Baudouin test for sesame oil and other foreign-fat indicators alongside FFA and moisture, to confirm purity per the IS ghee standard.
Is aflatoxin M1 testing available for milk powder and infant dairy?
Yes. Aflatoxin M1 is quantified by LC-MS/MS at regulatory limits, which is particularly important for milk powder, dairy whitener and infant-dairy products.
What samples do you accept for Milk & Dairy Products Testing?
We routinely handle Raw & pasteurised milk, ghee, butter, cheese, paneer, curd, khoa, condensed & milk powders, dairy whitener, ice cream. Share your exact sample type and target standard and our technical team will confirm the required quantity, method and turnaround.
What parameters are included in Milk & Dairy Products Testing?
The Milk & Dairy Products Testing panel covers 91 accredited parameters such as Bacillus cereus, Clostridium perfringens, Coliforms, E.coli and Enterobacteriaceae. The full searchable list is on this page — tell us your target and we'll map the right sub-panel for your sample.
Ready to test with an accredited laboratory?
NABL ISO/IEC 17025:2017 · ISO 9001 · ISO 45001 · CPCB · BIS — trusted since 1999.
Related Services
Frequently requested together
Cereals & Pulses TestingProximate, quality, heavy-metal, pesticide-residue, mycotoxin and microbiological analysis of cereals, pulses, millets and milled products.Rice & Wheat TestingGrain quality, milling, moisture, broken-grain, aflatoxin, pesticide and metal testing for rice, wheat and their flours.Spices & Condiments TestingAuthenticity, volatile-oil, ash, Sudan-dye, aflatoxin, pesticide and microbiological testing for whole and ground spices.