Guidelines for Sample Labeling and Analytical Tests in Milk Products Analysis

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Understanding the importance of food labeling in milk products analysis, this article covers the process of labeling samples for various analytical tests. It emphasizes the need for precise information on sample containers, including supplier details, sampling date/time, product nature, identification, and preservation methods. Proper labeling ensures traceability and accurate analysis in milk and dairy product testing.

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Labeling of Samples for Analysis, Choice of Analytical Tests for Milk and Milk Products for Chemical Analysis and Instrumental Methods of Analysis Binod Kumar Bharti Assistant Professor cum Jr. Scientist Department of Dairy Chemistry Sanjay Gandhi Institute of Dairy Technology (BASU) Patna

Contents 1. Introduction 2. Labeling of Samples for Analysis 3. Choice of Analytical Test for milk and milk products 4. Conclusion 5. References

Introduction A food label, the information presented on food product, is one of the most important and direct communicating information to the consumer. The internationally accepted definition of a food label is any tag, brand, mark, pictorial or other descriptive matter, written, printed, marked, embossed, or attached to, a container of food or dairy product. The food labelling information, which includes items such as ingredients, quality, chemical and nutritional value, can accompany the food or be displayed near the food to promote its sale. FAO promotes Food Labelling as an effective tool to protect consumer health in terms of food safety and food nutrition. Food labels convey information about the product s identity and contents, and on how to handle, prepare and consume it safely.

Labeling of Samples for Analysis Each sample container (bottles or jars or other container) shall be sealed air-tight after filling and a label marked with the following particulars should be put on the container: Purpose of food sampling Sampling of milk and milk products is generally done for- -Chemical analysis -Bacteriological analysis -Sensory analysis -Textural analysis -Colour analysis etc.

Labelling of samples The food sample should bear the following information to ensure the tractability of the sample- Name of the supplier or manufacturer Date and time of sampling and place of sampling: Nature of the product like: Milk sample, Butter sample, Ghee sample, Milk powder etc. Identification number, name, designation and signature of the person responsible for taking the sample: Volume of the sample: Particular of the stock/ unit from which the sample is taken i.e. Stock number, Batch number and Code number

Preservative added or not to keep the sample suitable/ fit for analysis. - If yes, then - The nature of preservative added - Quantity of preservative added -If no preservative is added, then storage, temperature during transit or transportation till analysis is done, should be mentioned. e.g. (i) Store at refrigerated temperature and temperature etc. Additional Information: if sample is taken from a food which has some certification mark like Mark with ISI/Agmark Grade of food like Special, General Agmark label no. or Batch no. Name packing station where the food was packed etc. (ii) Store at room

Choice of Analytical Test Introduction Generally an analytical chemist or scientist will confront with the problem of selection of proper method from array of methods for quantitative analysis. A variety of methods may be capable of achieving the desired analysis and the decision to select one may depend on a variety of issues. There are several factors or criteria or issues which determine the choice of selecting a method from the available number of methods. These are as follows: Speed Time taken by a method to complete the analysis is one of the criteria. It should be less time consuming method. Convenience The method should be convenient to use. It should not be cumbersome i.e. difficult. Accuracy/Precision The method of analysis should give accurate results. That means the method should be error free.

Sensitivity/Detection limits of the method The method should be sensitive enough to estimate even the small traces of component. Higher the sensitivity better will be the results. Therefore, as far as possible the detection limit should be low means the method should be able to detect lower levels of the components in a food. Selectivity/Non-interference of other compounds The method should selectively estimate the component which we want to estimate. Other components present in the sample should not interfere in the estimation of a particular component in the sample. Availability of instruments/Specific apparatus Instrument/ Specific apparatus required in a selected method should be available in the laboratory or a department where work is being carried out.

Amount of sample The selected method should be such that only small amounts of sample should be required for analysis. Level of analysis/Nature of analysis The method of selection of a particular test will also depend upon the type or nature or level of analysis. Generally, separate tests or methods are available for qualitative and quantitative analysis. In case of quantitative analysis, the selection of a method will also depend on whether you want to estimate the given component from a gross composition point of view or a contamination point of view. It also required to check the residual level of the component after the processing of a product so as to check the permissible limits of the residual components like pesticides, antibiotics etc. as per the food laws.

For all these purposes different types of methods are required. For example, for the estimation of traces or residual contents, more sensitive methods are required. 1. Cost of the method The method of analysis should be such that the cost of estimation of a component should not be high. 2. Hazards free The method selected should be such that there should be no hazard/risk involved in the analysis. There should be appropriate precautions needed to minimize the risk involved.

Conclusion Food Labelling as an effective tool to protect consumer health in terms of food safety and food nutrition. Food label is any tag, brand, mark, pictorial or other descriptive matter, written, printed, marked, embossed, or attached to, a container of food or dairy product. The food labelling information, which includes items such as ingredients, quality, chemical and nutritional value, can accompany the food or be displayed near the food to promote its sale. The food sample should bear the various information to ensure the tractability of the samples. So, food labelling is more effecting marking system of food and dairy products.