Chemical Quality Assurance

Teacher

Soma Maji

Category

Core Courses

Course Attendees

Still no participant

Course Reviews

Still no reviews

Course Name : Chemical Quality Assurance

Code(Credit) : CUTM1161(1-0-1)

Course Objectives

• Learn the quality and food safety management system concepts and principles
• Learn national and international food laws
• Preparation and standardization of dairy reagents
• Able to calibrate dairy glasswares
• Detect adulterants, preservatives, and neutralizers in milk and milk products

Learning Outcomes

  • • Learn the quality and food safety management system concepts and principles
    • Learn national and international food laws
    • Preparation and standardization of dairy reagents
    • Able to calibrate dairy glasswares
    • Detect adulterants, preservatives, and neutralizers in milk and milk products

Course Syllabus

Module I: Introduction to different food regulatory systems (2 hr)
• Importance of chemical quality control, quality assurance and total quality management in dairy industry
• Role of national and international food regulatory systems and standards with respect to quality and safety of milk and milk products: FSSAI, PFA, AGMARK, BIS ISO, IDF, Codex, etc.

Module II: Application of FSMS, HACCP and laboratory setup (3 hr)
• Application of food safety management system (ISO: 22000)
• Hazard analysis and critical control points (HACCP) system and its application in dairy industry with respect to chemical quality
• Setting up of testing facilities and analytical laboratories; concept of mobile testing laboratories. Accreditation of analytical laboratories

Module III: Preparation and standardization of reagents and adulteration detection (3 hr)
• Preparation and standardization of reagents required in the analysis of milk and milk products
• Sampling procedures; labeling of samples for analysis; choice of analytical tests for milk and milk products for chemical analysis and instrumental methods of analysis
• Calibration of dairy glassware; including butyrometer, pipettes, burettes, hydrometers, lactometers and thermometer; Testing methods for the detection of adulterants, preservatives and neutralizers in milk and milk products

Project: (12 hr)
• Calibration of dairy glassware such as pipette, burette, volumetric flasks, hydrometer, butyrometers
• Preparation and standardization of dairy reagents such as acids, alkalis, sodium thiosulfate
• Preparation and standardization of dairy reagents such silver nitrate, Fehlings, EDTA solutions etc.
• Preparation and testing of Gerber sulfuric acid used in fat determination. Testing the amyl alcohol used for fat determination.
• Chemical analysis of permissible additives used in milk and milk products
• Chemical analysis of detergents and sanitizers
• Detection of adulterants, preservatives in milk and milk products
• Detection of neutralizers in milk and milk products
• Detection of vegetable oils and animal body fat adulteration in ghee
• Analysis of market samples of milk and milk products
• Determination of temporary and permanent hardness of water
• Estimation of available chlorine from bleaching powder

Module IV: Analysis of environmental contaminants in milk and milk products (2 hr)
• Environmental contaminates such as pesticides, antibiotics, heavy metals in milk and milk products and their chemical testing methods. Importance of milk contact surfaces, metallic contamination in dairy industry
• Chemical quality of water in dairy industry. Prediction of shelf life behavior of milk and milk products

Suggested Readings
• Sharma, V., Lal, D. and Aparnathi, K. D. (2016). Chemical Quality assurance, Agrimoon.com
• Alli, I. (2004). Food Quality Assurance: Principles and Practices. CRC Press, Boca Raton, USA.
• Herschdoerfer, S. M. (2004). Quality Control in the Food Industry. Vol. I & II. Academic Press, London.
• Jacobs, M. B. (1999). Chemical Analysis of Food and Food Products. CBS Distributors, New Delhi.
• Kramer, A. and Twigg, B. A. (Eds). (1966). Fundamentals of Quality Control for the food industry, The AVI Publ. Co., West Port, Conn., USA.

Online resourses:
http://courseware.cutm.ac.in/wp-content/uploads/2020/05/CHEMICAL-QUALITY-ASSURANCE-1.0.pdf

Session Plan

Session 1

Session 2

Role of national food regulatory systems and standards with respect to quality and safety of milk and milk products: FSSAI, PFA, AGMARK,BIS

Video: FSSAI: Its story

Video: AGMARK

Video: Food laws in India

https://www.slideshare.net/PriyankSrivastava6/food-laws-49824356?qid=63f4a1cc-e329-44e7-8a3e-94d4d0767317&v=&b=&from_search=11

Session 3

Role of international food regulatory systems and standards with respect to quality and safety of milk and milk products: ISO, IDF, Codex, etc.

https://www.slideshare.net/iso22000haccp/iso-22000-food-safety-management-system?qid=decde060-c580-4b8d-a2dc-33868b1e4c2a&v=&b=&from_search=1

Session 4

Application of food safety management system (ISO: 22000). Hazard analysis and critical control points (HACCP) system and its application in dairy industry with respect to chemical quality

Video: HACCP with example

https://www.slideshare.net/naveenswami12/iso-22000-food-safety-management-system-45154901?qid=1d37c2af-8d3b-4964-8e4e-397c8f857fa3&v=&b=&from_search=6

Session 5

Setting up of testing facilities and analytical laboratories; concept of mobile testing laboratories. Accreditation of analytical laboratories.

Presentation:

Setting up of a analytical Lab

Session 6

Preparation and standardization of reagents required in the analysis of milk and milk products.

Book:

CHEMICAL-QUALITY-ASSURANCE-1.0( Module 3, lesson 6)

Session 7 (Project)

Preparation and standardization of dairy reagents such as acids, alkalis, sodium thiosulfate
Video: Standardization of 0.1N sodium hydroxide solution
Video: Preparation of 1 N Hydrochloric acid

Session 8 (Project)

Preparation and standardization of dairy reagents such silver nitrate, Fehlings, EDTA solutions etc.
Video: Standardization of 0.1N sodium hydroxide solution
Video: Preparation of 1 N Hydrochloric acid

Session 9

Sampling procedures; labeling of samples for analysis; choice of analytical tests for milk and milk products for chemical analysis and instrumental methods of analysis.

Video: Sampling procedure of milk from BMC

Notes: SAMPLING PROCEDURES; LABELING OF SAMPLES FOR ANALYSIS AND CHOICE OF ANALYTICAL TESTS

Session 10 (Project)

Preparation and testing of Gerber sulfuric acid used in fat determination.
Testing the amyl alcohol used for fat determination.
Video: Dilution concept of acids

Session 11

Calibration of dairy glassware; including butyrometer, pipettes, burettes, hydrometers, lactometers and thermometer.
Testing methods for the detection of adulterants, preservatives and neutralizers in milk and milk products.

Video: Calibration of pipette

Video: Calibration of a thermometer

Video: Detection of adulteration in milk

Session 12 (Project)

Calibration of dairy glassware such as pipette, burette, volumetric flasks, hydrometer, butyrometers.
Video: Calibration of dairy glasswares

Session 13 (Project)

Detection of adulterants and preservatives in milk and milk products.
Video: Detection of adulteration in milk

Session 14 (Project)

Detection of neutralizers in milk and milk products.
Video: Detection of adulteration in milk

Session 15 (Project)

Session 16 (Project)

Detection of vegetable oils and animal body fat adulteration in ghee

Session 17

Environmental contaminates such as pesticides, antibiotics, heavy metals in milk and milk products and their chemical testing methods.
Video: Extraction of pesticide
Video: Detection of antibiotic residue in milk by DELVO test
Book:CHEMICAL-QUALITY-ASSURANCE-1.0 (Module 4)

Session 18 (Project)

Chemical analysis of permissible additives used in milk and milk products.

Session 19 (Project)

Chemical analysis of detergents and sanitizers.

Session 20

Importance of milk contact surfaces, metallic contamination in dairy industry.Chemical quality of water in dairy industry. Prediction of shelf life behavior of milk and milk products.
CHEMICAL-QUALITY-ASSURANCE-1.0 (Module 4, lesson 15)

Arrhenius model for shelf life determination

Arrhenius model for shelf life study II

Session 21 (Project)

Determination of temporary and permanent hardness of water.
Video: Determination of hardness of water

Session 22 (Project)

Estimation of available chlorine from bleaching powder.

Video: Determination of chlorine in bleaching powder

Case Studies

Case Studies

Our Main Teachers

Soma Maji

Assistant Professor
VIEW PROFILE

Soma Maji is working as an Assistant Professor in the Department of Dairy Technology, School of Agriculture and Bio Engineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She is B.Tech in Dairy Technology, M.Tech in Dairy Chemistry from WBUAFS, West Bengal Nadia and pursuing PhD in Dairy Chemistry from NDRI, Karnal. She has qualified […]