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A measure of the number of white blood cells in milk, indicating the health of the dairy animals. High SCC is a sign of mastitis and bad milk quality.

A mechanical process that breaks down fat molecules in milk so they stay integrated rather than separating as cream. It ensures uniform product consistency.

Determines the fat percentage in milk, ensuring the dairy product meets legal and nutritional standards. Often done using the Gerber or Babcock methods.

Determines the amount of water present in dairy products, critical for assessing quality, shelf life, and conformance to product specifications.

Heating of milk to eliminate pathogenic microorganisms and reduce spoilage bacteria without affecting quality. It extends the shelf life of dairy products.

Assesses the number of coliform bacteria in dairy products, indicating fecal contamination and the effectiveness of pasteurization.

Screens for the presence of antibiotics, pesticides, and other contaminants in dairy products to ensure food safety and regulatory compliance.

Measures the acidity of milk and milk products, important for product stability, flavor, and safety. Acceptable pH levels for milk are typically around 6.6 - 6.8.

Measures the number of viable bacteria in a milk sample to assess its microbial quality. A high SPC indicates poor sanitation during milk processing.