Abstract
Author(s): Marimuthu M *, Sankar N, Sathish A, Vivek S and Mohan Raj N
The aim of this study was to determine the physio-chemical properties of raw milksample, which included fat, protein, lactose, ash, titratable acidity, specific gravity, SNF (solid-not-fat), pH and MBRT (Methylene Blue Reduction Test). The sample were collected from five different villages (Mayanur, Puliyampatti, Velliyanai, Vaiyampatti, Jagadabi), of Karur district.The organoleptic quality was investigated by a panel of experts with the help of appearance, texture, smell and tastecharacteristics as per standard score card. The analysis has been showed that, velliyanai and mayanur had good quality composition of raw milk, while other villages had normal quality composition of raw milk. The present study recommended that quality assurance programs should be help to start before processing of milk and milk products in dairy industries.