- Organoleptic tests: These tests assess the milk's smell, taste, appearance, and touch
- Clot on Boiling (COB) Test: Checks the heat stability of milk during processing
- Alcohol Test: Checks the heat stability of milk proteins
- Two-minute resazurin test: Compares color change to a standard to determine bacterial quality
- Sediment test: Examines visible dirt
- Specific gravity: Tests for water adulteration using a lactometer
Results
Based on the results of the platform tests, the milk is either accepted or rejected. Rejected milk does not meet the quality standards that were previously established.