इंटरनेट मानक

Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.

“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न' 5 तरफ”

Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”

IS 4238 (1967): Sterilized Milk [FAD 19: Dairy Products and

Equipment]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
( Reaffirmed 1999 )
 Indian Standard
SPECIFICATION FOR
STERILIZED MILK

Dairy Products and Laboratory Apparatus Sectional

Committee, AFDC 34

Chairman Retkwenting
DR K. C. SEN Indian Dairy Science Association, Bangalore

MmrbrrS
AGRICULTURAL MAUETINO AD- Dietorate of Marketing and Inspection ( Ministry
vISaR TO THE GOVeaNMl%NTOF of Food, Agriculture, Community Development
INLXA & Co-operation ), Nagpur
SHRXB. S. DANE (Al&mate)
SXRI B. R. B~DEKAR Hindustan Milkfood Manufacturers Ltd, Nabha
Tech;mieDtgdardization Committee ( Foodstuffs ),

SBCRET~Y (Alinnab)
Bstxo -AN SINOH Directorate of Military Farms, New Delhi
SIUU CIURAN DASS ( Al&mate )
SHRI M. R. CHANDI~~~EXC~A Central Food Technological Research Institute
( CSIR ), Mysore
DR A. K. RAY CHAUDHU~Y Milk Commissioner, West Bengal
Da A. K. SEN GUPTA( Alternub)
k J. D. &NTRACTOR Kaira District Co-operative Milk Producers! Union
Ltd, Anand
DR I. M. PATBL ( Altwnu& )
DR N. N. DASTUR Ministry of Food, Agriculture, Community Develop-
ment & Co-operation, New DeIhi
DEPU-IYColoaguo~~~ ( DD ) ( AZ&m& )
Dmmro~ OF DRY REWARCH National Dairy Research Institute, Karnal
SHRI G. S. GODBOLE Dairy Development Commissioner, Government of
Maharashtra
SXRI N. D. KIXN~S ( Aftemnte)
Soar I. K. KAPOOR Ditino;m!e General of Technical Development, New
- c_---I
DR D. V. KNU.WUAR In personal capacity ( 5131 Jangfiura R, Xew
Delhi-14 )
DR ZAL R. KOTHAVALA In personal capacity ( Rustam Bagh, HAL Road,
Bangalore )
DR A. P. M-&VAN Hindustan Lever Ltd, Bombay
Da K. K. G. MENON ( Alternate)
DR R. N. MATEIUR Central Scientific Instruments Organization ( CSIR ),
Chandigarh

( Continued on page 2 )

BUREAU OF INDIAN STANDARDS

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MAR0
NEW DELHI 110002

t
IS:4238-1967
(Continued from page 1 )

Menabm Representing
SHRI S. N. MITRA Central Committee for Food Standards ( Ministry of
Health & Pamily Planning );. and Central Food
Laboratory, Calcutta
SHRI D. S. CHADXA ( Alternate ) Central Committee for Food Standards ( Ministry of
Health & Family Planning )
SHR~B. P. P,%LXHIWALLA Polson Limited, Bombay
SHRI L. V. DHRUVE ( Altcmate)
SHRI PR%M PRAKASH National Physical Laboratory ( CSIR ), New Delhi
SHRI N. RANGA~WAMY Glaxo Laboratories ( India ) Private Ltd, Bombay;
and Indian Chemical Manufacturers’ Association,
Calcutta
REPRESENTATIVE Municipal Corporation, Bombay
SHRI F. J. RYAN Nestle’s Products ( India) Ltd, New Delhi
DR M. K. K. IYEKCAR ( Altematc )
SHRI C. R. SEETHARAMAN Milk Commissioner, Government of Madras
DR L. C. SIKKA Punjab Dairy Development Corporation Ltd,
Chandiaarh
SHRI GURBHA~WANT SINGH
KALHON ( Altsnatc )
COL C. I. SOMAYA Food Inspection Organization, QMG’s Branch,
New Delhi
IX-COL N. G. C. IENGAR ( dftematc)
SHRI JAZZESN. WARNER In personal capacity ( Allahabad Agriculhual Institute,
Allahobad )
DR HARI BHACWAN, Director General, RIS ( fi-oficio Member )
Deputy Director ( Agri & Food)
Secretary
SHRI V. S. MATHUR
Assistant Director ( Agri 8s Food ), BE_

Milk Products Subcommittee, AFDC 34 : 1

Conoemr
SHRI M. R. SRINIVASAN National Dairy Research Institute, Karnal

Members
AGIUCULTURAL MARICETING AD- Directorate of Marketing and Inspection ( Ministry
VISER TO THE GOVKRNMENT OF of Food, Agriculture, Community Development .
INDIA & Co-operation ), Nagpur
SHRI B. S. DANE ( Ahnote)
DR J. D. CONTRACTOR Kaira District Co-operative Milk Producers’ Union
Ltd, Anand
DR I. M. PATEL ( Alternate)
SHR~ S. C. DAS K. C. Das, Calcutta
SHRI R. N. DAM ( Alternuts j
DR N. N. DA~TUR Ministry of Food, Agriculture, Community Develop-
ment & Co-operation, New Delhi
DEFW~ COMWSSIONER ( DD )
( Al&mate)
(caf&IWdaapage 14)

2
 Is:4238-1967

Indian Standard
SPECIFICATION FOR
STERILIZED MILK

0. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institution
on 16 August 1967, after the draft finalized by the Dairy Products and
Laboratory Apparatus Sectional Committee had been approved by the
Agricultural and Food Products Division Council.
0.2 Sterilization of milk makes it completely free from viable bacteria and
preservable-in a sterilized container for consumption as fluid milk for a long
period which may be even six months. Organized dairies in the country
have, therefore, started the production of sterilized milk as it reduces the
distribution cost considerably. This standard is being prepared to help
these dairies in controlling the quality, as also for guiding other dairies to
take up the production of sterilized milk.
0.3 For preparing sterilized milk, raw milk is tested for quality and
clarified or filtered to eliminate particles of dirt, dust, etc. The milk may
then be homogenized at a suitable pressure and temperature. The product
is then filled in clean bottles or cans. The containers are capped or sealed
air-tight and placed in a sterilizer where the containers are gradually
heated to a suitable temperature. The containers are then gradually
cooled either in a current of air or water.
0.4 Sterilized milk should remain stable for about 6 months. It should,
therefore, be free from harmful micro-organisms and toxins, and should not
show signs of bacterial growth during storage.
0.5 In the formulation of this standard, considerable assistance has been
derived from the following publications:
Milk sterilization. Food and Agricultural Organization of the United
Nations ( FAO ) Agricultural Studies No. 15, 1965.
Laboratory manual. Milk Industry Foundation, Washington.
IS : 1479 ( Part III )-1962 Method of test for dairy industry : Part III
Bacteriological analysis of milk.
Manufacturing western dairy products in India. Indian Council of
Agricultural Research Bulletin No. 49, New Delhi, 1958.
0.5.1 The valuable information received from the National Dairy
Research Institute, Karnal, is also acknowledged.

3
Isr4238-lo67

0.6 While formulating this standard, necessary consideration has been

given to the relevant rules prescribed by the Government of India under
the Prevention of Food Adulteration Act, 1954. However, this standard
is subject to the restrictions imposed under this Act and the Rules earned,
wherever applicable.

0.7 For the purpose of deciding whether a particular requirement of thii

standard is complied with, the final value, observed or calculated, express-
ing the result of a test or analysis, shall be rounded off in accordance with
IS : z-1960;. The number of significant places retained in the rounded off
value should be the same as that of the specilied value in this standard.

1, SCOPE
1.1 This standard prescribes the requirements and methods of test for
sterilized milk.

2. TYPES
2.1 Sterilized milk may be of the following types:
a) Cow,
b) Buffalo,
c) Standardized,
d) Skimmed,
e) Toned, and
f) Double toned.
2.1.1 The above types of milk shall be as defined in the Prevention of
Food Adulteration Rules, 1955.

3. REQYIREMENTS
3.1 Sterilized milk shall be prepared from any of the types of milk
mentioned in 2.1. It shall be white or creamy white in colour and free
from abnormal tas?e or odour. There should be no separation of fat or
sedimentation. It shall be free from any added colour or preservative. It
shall be manufactured and packed under hygienic conditions as prescribed
in IS : 2491-1963t.

3.2 The sterilized milk shall also comply with the requirements given in
Table i.
*Rule for mmdiig off numcrid vaha ( rwis~ ) .
t&de for sanitary conditions for food procaaing units.

4
 IS:423801967

TABLE 1 REQCIIRFMENTS FOR STZRILIZED MILK

( &use 3.2 )

CHARACTERISTIC REQUIREMENT METHOD OF TEST

N”,“. ( REP TO APPENDIX)

(1) (2) (3) (4)

i) index, Max 20 A
ii) Turbidity test To conform to test B
iii) Sterility:
a) PH, variation on 7 days in- 0.3 C
cubation, Max
or
b) Titratable acidity (variation 0.02 D
on 7 days incubation ), g, Max
iv) Bacterial spores, per millilitrc, 5 E
colonies, Max

4. PAGIUNG AND MARKING

4.1 Packing -The sterilized milk shall be packed in glass bottles or
sanitary cans properly sterilized and stored in such a way as to, protect it
from contamination and deterioration.
4.2 Marking - The following information shall be marked legibly on
each container:
a) Name of the material,
b) Type of the product - ‘ Cow/Buffalo/Standardized/Skimmed/
Toned/Double Toned milk ‘.
c) Name and address of the manufacturer,
d) Batch or code number, and
e) Net content.
4.2.1 Each container may also be marked with the Standard Mark

NOTE -The use of the Standard Mark is governed by the provisions of-the
Bureau of Indian Standards Act, 1956 and the Rules and Regulations made there-
under. The Standard Mark on products covered by an Indian Standard conveys
the assurance that they have been produced to comply with the requirements of that
standard under a well defined system of inspection, testing and quality control
whi’ch is devised and supervised by BIS and operated by the producer. Standard
marked products are also continuously checked by BIS for conformity to that
standard as a further safeguard. Details of conditions under which a licence for
the use of the Standard Mark may be granted to manufacturers or producers may
be obtained from the Bureau of Indian Standards.

5
IS : 4238- 1967

5. SAMPLING
5.1 Representative samples of sterilized milk for testing conformity to this
standard shall be drawn as described in Appendix F.

6. TESTS
6.1 Tests shall be carried out as prescribed in the appropriate appendices
given in co1 4 of Table 1.
6.2 Quality of Reagents - Unless specified otherwise, pure chemicals
shall be employed in tests and distilled water ( see IS : 1070-1960* ) shall
be used where the use of water as a reagent is intended.
NOTE - ‘ Pure chemicals ’ shall mean chemicals that do not contain impurities which
affect thr test results.

APPENDIX A
[ Table 1, Item (i) ]
DETERMINATION OF CREAMING INDEX

A-O. GENERAL
A-Q.1 Low creaming index is an indication of good homogenization.
Sterilized milk may be graded as under for the quality of homogenization:
Quality of Homogenization Creaming Index
Excellent up to 10
Good 11 )) 20
Fair 21 3) 30
Bad Over 30

A-l. APPARATUS
A-1.1 Glass Tubes - three, with ground glass stoppers, outside diameter
24 mm; length with stoppers 245 mm ( suitable for use with a 24-tube
Gerber centrifuge ); and graduated from 0 to 50 ml.
A-l .2 Pipette - three, fine pointed, connected to a suitable vessel and to
a vacuum pump.
A-1.3 Apparatus for the Determination of Fat - as specified in
1S : 1223-1938t.
*Spc*cification for water. distilled quality ( rcuisrd).
tApparatus for the determination of fat in who& milk, evaporated ( unsweetened ) mik,
scparatcd milk. skim milk, buttermilk and crcpm by the Gerber method.

6
A-2. PROCEDURE
A-2.1 Place 50 ml of the material at 20”f 1°C in each of the three tubes.
Centrifuge for 15 minutes at 1000 rev/min.
A-2.2 Using the separate pipette, take 5 ml from the upper part of each
of the three tubes, carefully taking the cream that adheres to walls of the
tube and transfer into a container ( sample I ). Then empty the three
tubes into a separate container ( sample II ). Measure the fat content in
the samples I and II by the Gerber method as described in IS : 1224- 1958*
taking all the precautions required to be taken for homogenized milk that
is, heating the sample at 65” rf_ 2°C for 5 minutes in a water-bath after
each centrifuging before taking the reading till identical readings are
obtained. Usually three centrifugings are required each lasting for at
least 5 minutes.

A-3. CALCULATION

Creaming A-B
index = -..-.--
R
x 100

where
-4 = fat content of the Sample I, and
B = fat content of the Sample II.

APPENDIX B
[ Table 1, Item (ii) ]
DETERMINATION OF TURBIDITY

B-l. APPARATUS
B-l .l Water-Bath
B-l.2 Glass Test Tube - 16 x 160 mm size, perfectly transparent.
B-l.3 Erlenmeyer Flask - 50-ml capacity,
R-l.4 Whatman No. 12 or Its Equivalent Filter Paper - 12*5-cm
diameter.

R-2. REAGENTS
R-2.1 Ammonium Sulphate
*Determination of fat in whole milk, evaporated ( unsweetened ) milk, separated milk,
skim milk, buttermilk and cream by the Gerber method.

7
IS : 4238 - 1967

B-3. PROCEDURE
B-3.1 Place in a 50-ml Erlenmeyer flask 1 g of ammonium sulphate and
20 If 0.5 ml of the sample at room temperature. Agitate the flask for
about one minute until the ammonium sl.:lphate dissolves. Let the solution
stand for at least 5 minutes, then filter it through the pleated filter paper.
Collect 5 ml of the filtrate in the glass test tube ( B-1.2 ). Place the tube in
a boling water-bath. Examine the tube by moving it before a source of
light from which the observers’ eyes are screened. The filtrate should be
clear.

B-4. INTERPRETATION
B-4.1 Even a slight turbidity would indicate an insufficient heat treatment
given to the sterilized milk.

APPENDIX C
[ Table 1, Item (iii) ( a ) ]
DETERMINATION OF #H

C-j. APPARATUS
C-l.1 Incubator - adjusted at 55” f 1°C.
C-l.2 PH Meter

C-2. PROCEDURE
C-2.1 Determine PH of 50 ml of the sample in the flask, with a glass
electrode at 20°C and note the reading. Then incubate another 50 ml
sample at 55” f 1°C for 7 days. Examine the flask each day, then shake
and replace it in the incubator. If any physical alteration of the contents
is observed ( coagulation with or without exudation, grittiness, floculation,
formation of bubbles or scum, peptonization or proteolysis) the result
of the test shall be considered positive and the sample as non-sterile.
C-2.1.1 If no alteration takes place during the 7 days incubation at
55”C, remove the sample from the incubator and cool to room tempera-
ture. Take a small portion of it and measure the PH in the PH meter
with glass electrode at 20°C. From this PH value subtract the initial /JH
value ( C-2.1 ).

C-3. INTERPRETATION OF RESULTS_

C-3.1 Sample which does not show any physical alteration during incuba-
tion at 55” f 1°C for 7 days and where the#H does not show a difference
of more than 0.3 unit from the initial &H, is considered sterile.

8
 APPENDIX D
[ Tabk 1: Imn (iii) ( b ) ]
DETERMINATION OF TITRATABLE ACIDITY

D-l. APPARATUS
D-l.1 Incubator
D-l.2 Burette - with soda-lime guard tube.
D-1.3 Porcelain Dishes - white hemishperical: of approximately 60-ml
capacity.
D-1.4 Stirring Rods - of glass, flattened at one end.

D-2. REAGENTS
D-2.1 Standard Sodium Hydroxide Solution - 0.1 N. Prepare a
concentrated stock solution of sodium hydroxide by dissolving equal parts
of sodium hydroxide ( sticks or pellets ) in equal parts of water in a flask.
Tightly stopper the flask with a rubber bung and allow any insoluble
sodium carbonate to settle down for 3 to 4 days.
Use the clear supernatant liquid for preparing the standard 0.1 N
solution. About 8 ml of stock solution is required per litre of distilled
water. The solution should be accurately standardized against acidic
potassium phthalate or oxalic acid.
D-2.2 Phenolphthaleia Indicator Solution-Dissolve 1 g of phenol-
phthalein in 110 ml rectified spirit. Add 0.1 N sodium hydroxide solution
until one drop gives a faint pink colouration. Dilute with distilled water
to 200 ml.
D-2.3 Rosaniline Acetate Stock Solution - Dissolve 0.12 g of rosaniline
acetate in approximately 50 ml of rectified spirit, containing 0.5 ml of
glacial acetic acid. Make up to 100 ml with rectified spirit.
D-2.3.1 Bench Solution - Dilute 1 ml of the stock solution to 500 ml
with a mixture of rectified spirit and distilled water in equal proportions
by volume.
NOTE-The’~tock solution and the bench solution should be stored in dark brown
bottles securely stoppered with rubber bungs.

D-3. PROCEDURE
D-3.1 Acidity of Fresh Sample - Weigh 10.0 g of the sample into each
of two white porcelain basins of approximately 60-ml capacity; add to
both, 10 ml of water and stir to disperse the sample. Prepare from one

9
IS:4238-1967

dilution a colour control by adding and stirring 2 ml dilute rosaniline

acetate solution. Stir 2 ml phenolphthalein solution into the other dilution
and while stirring vigorously, add as rapidly as possible sodium hydroxide
solution from a IO-ml burette fitted with a soda-lime guard tube, until the
colour matches the pink colour of the control. The titration shall be
preferably done in north daylight or under illumination from a daylight
lamp.
D-3.2 Acidity After Incubation - Incubate. another 20 g of sample at
55” & 1°C for 7 days. Examine the flask each day, then shake and replace
it in the incubator. If any physical alteration of the content is observed
( coagulation with or without exudation, grittiness, floculation, formation of
bubbles or scum, peptonization or proteolysis ) the results of the test shall
be considered positive and the sample as non-sterile.
D-3.2.1 If no alteration takes place during 7 days incubation remove
the sample from the incubator and cool to room temperature. Weigh 10 g
of the incubated sample and determine acidity as described in D-3.1,

D-4. CALCULATION

D-4.1 Acidity of Fresh Sample

Titratable acidity ( as lactic acid ), 9 A N

percent by weight =
w
where
A = volume in ml of the standard sodium hydroxide required
for titration ( D-3.1 ),
jV = normality of the standard sodium hydroxide solution
(D-3.1 ), and
IV = weight in gram of the sample taken for the test ( D-3.1 ).

D-4.2 Acidity After Incubation

Titratable acidity ( as lactic acid ),

percent by weight =- 9A.N
W
where
A = volume in ml of the standard sodium hydroxide required
for titration ( D-3.2.1 ),
Jv = normality of the standard sodium hydroxide solution
(D-3.2.1 ), and
W = weight in gram of the sample taken for the test
( D-3.2.1 ).

10
 IS:423S-1967

D-4.3 Subtract the value obtained in D-4.1 from the value obtained
in D-4.2 which would give increase in acidity.

D-5. INTERPRETATION OF RESULTS

D-5.1 Sample which does not show any physical alteration during
incubation at 55” -& 1°C for 7 days and where the acidity does not show a
difference of more than 0.02 g from the initial acidity is considered sterile.

APPENDIX E
[ Table 1, Item (iv) ]
DETERMINATION OF TOTAL BACTERIAL SPORES

El. APPARATUS

El .1 Dairy Bacteriological Pipettes - to deliver one millilitre of milk.

NOTE 1 -Use of improperly cleaned pipettes may cause incomplete deliveries of test
portions. To facilitate removal of milk solids, preferably rinse the pipettes immediately
after use with water. After rinsing thoroughly, wash the pipettes with suitable detergents
(such as alkyl sulphonate type or an alkahne phosphate ) and then rinse until all
detergent residues are removed. Exercise caution when using wetting agents for
glassware washing as some of these have been found to adhere tenaciously and result in
inhibiting growth.
NOTE2 -To ensure complete cleaning, soak the pipettes for 24 hours at weekly
intervals, in strong cleaning solution and rinse several times with clean water. A
cleaning solution may be prepared by dissolving 50 g of sodium or potassium bichromate
in 200 ml of water in a glass or glazed earthen container, and then by adding cautiously
with stirring 300 ml commercial sulphuric acid.
NOTE 3 - Before use, test a few pieces of glassware in each batch for the presence of
residual acid of alkali with appropriate indicator, such as bromothymol blue.

El.2 Pipe-e Container - preferably of may round, square or

400 mm.
El.3 Petri Dishes -outside diameter 98 mm, inside diameter about
94 mm; depth 15 mm, with flat bottom and free from bubbles, scratches
or other defects.
E-l.4 Petri Dish Containers - metal boxes with covers, cylindrical or
square, for protection and convenient handIing of dishes both before and
after sterilization.
El.5 Hot Air Oven - capable of giving uniform and adequate tem-
peratures, equipped with a thermometer calibrated to read up to 22O”C,
and with vents suitably located to ensure prompt and uniform heating.

El.6 AutocIave - capa&e of providing uniform temperatures within the

chamber up to the sterilizing temperaturd of 121”C, equipped with

11
IS : 4298 - 1967

accurate mercury-filled thermometer with bulb properly located so as to

register the minimum temperature within the sterilizing chamber ( with or
without temperature recording instrument ), pressure gauge and properly
adjusted safety valve.
E-l.7 Incabator‘s - two, either water .jacketed or anhydric type,
electrically heated, thermostatically controlled and provided with shelves so
spaced as to ensure uniformity of temperature; one maintained at
30” f 1°C and other 55” & 1°C.

E-l.8 Hand Tally - a mechanical counting device.

E-l .9 Potentiometer or Comparator with Standard Colour Discs -

for accurate determination of #H of media.

E-1.10 Media Making Utensils -- Natural, heat resistant glassware or

other suitable non-corrosive equipment, clean and free from foreign
residues or foreign materia.1 which may contaminate media, such as,
chlorine, copper, zinc, aluminium, antimony and chromium.

E2. REAGENTS

E-2.1 Prepare the solid media by dissolving the following ingredients in

1 000 ml of distilled water:
8
‘L’rypton 10
Yeast extract 3
Glucose 1
Soluble starch 1
Agar, bacteriological grade 8

After dissolving the above ingredients, adjust the PH to 7. Place in each

200 x 20 mm tubes, about 20 ml of media. Sterilize in the autoclave
for 15 minutes at 120°C ( or 1 kg cm2 steam pressure ). Media may be
stored at 4°C for not more than one month.

E-3. PROCEDURE

E-3.1 Pouring Plates - Add aseptically one millilitre of the sample to

the petri dishes. Melt the agar medium in the boiling water-bath and
cool to 45°C. Introduce 20 ml of the medium aseptically into the petri
dishes within 5 minutes and mix by rotating and tilting the dish without
splashing over edge. Spread the mixture evenly over the bottom of the
plate. Allow to solidify.
Es.2 Incubation - Invert the dishes and incubate at 30” f 1°C and
55” * 1°C separately for 4 days in the incubator.

E-3.3 Counting - Count the colonies with the aid of hand tally.

12
 IS:423S-1967

APPENDIX F
( Clause 5. I )
SAMPLING OF STERILIZED MILK

F-l. GENERAL REQUIREMENTS OF SAMPLING

F-l.1 samples are required for chemical and bacteriological examination.
All precautions shall be taken to prevent contamination and adulteration.
F-l.2 The sampling instrument shall be clean and dry.
F-l .3 For bacteriological purposes, all equipment including plungers,
sample bottles and rubber stoppers, shall be sterile and the samples shall
be drawn under aseptic conditions. All equipment shall he sterilized by
either of the following methods:
a) Heating in a hot air oven for not less than 2 hours at lSO”C, or
b) Autoclaving for not less than 15 minutes at 120°C.
F-2. SCALE OF SAMPLING
F-2.1 Lot - In a single consignment all the bottles or cans containing one
type of milk drawn from a single batch of manufacture shall constitute a lot.
F-2.2 Samples shall be tested from each lot separately for ascertaining the
conformity of the material to the required specification.
F-2.3 If milk of uniform quality is supplied in containers, the number of
units to be selected at random for sampling shall be in accordance with
co1 1, 2 and 3 of Table 2.
TABLE 2 NUMBER OF CONTAINERS TO BE SELECTED FOR SAMPLING

NUMBER OF CONTAINERS NUMBEROF CONTAINERSTOBE SELECTED FOR

INTHE LOT r~-_-h-
---3
Bacterial Spores Creaming Index, Turbidity
and Sterility
(1) (2) (3)
up to 25
26 ,, 100 : :
101 ,) 500 3 7
501 9, loo0 3 0
1001 ,) 5 000
5 001 and above 4” ;:

F-2.4 The containers shall be selected at random and for this purpose a
randdm number table shall be used. In case such a table is not available,
the following procedure shall be adopted:
Starting from any container count all the containers in one order as
1, 2, S...etc, up to r, and so on. Every rth container so counted shall be
withdrawn where r is the integral part of JV/n ( .N being the number of
containers in the lot and n being the number of containers to be selected ) .

13
IS:4238-1967

F-3, TEST SAMPLES AND REFEREE SAMPLES

F-3.1 Preparation of Sample for Chemical Analysis - Mix
thoroughly the contents of the containers selected according to co1 3 of
Table 2. Taking equal amount of sterilized milk from each selected
container, collect about 200 g of the material which shall be mixed and
divided into three equal parts. Each part is transferred to a clean and
dry container and labelled. One of these samples ,shall be for the pur-
chaser, the other for the vendor and the third for the referee.
F-3.2 Preparation of Sample for Bacteriological Analysis - From
the selected containers according to co1 2 of Table 2, draw with suitable
sampling instrument, which is sterile, at least 100 g of the material and
mix thoroughly under aseptic conditions. Divide the sample ( taking care
not to bring in microbiological contamination ) into three equal parts.
Each part shall be transferred to sterile glass containers, sealed air-tight
and labelled for bacteriological examination. One of these samples shall
be for the purchaser, the other for the vendor and the third for the referee.
F-3.3 Referee Samples - Referee samples shall consist of sample for
chemical analysis and sample for bacteriological analysis. These shall be
kept at a place agreed to between the purchaser and the vendor.
F-4. CRITERIA FOR CONFORMITY
F-4.1 The lot shall be considered as conforming to the standard if the test
samples taken in F-3.1 and F-3.2 satisfy all the requirements of this
specification.

( Continued from page 2 )

Members Re@senting
DIRECTOR Central Food Laboratory, Calcutta
SHRI D. GH~~H Milk Commissioner, Government of West Bengal
SHRI H. P. RAY ( Alternate)
SHRI I. K. KAPOOR Directorate General of Technical Development, New
Delhi
DRA.P>MAHADEVAN Hindustan Lever Ltd, Bombay
Da K. K. G. MENON ( Alternate 1
SHRI B. P. PALKHIWALLA Polson Limited, Bombay
Snm L. V. DHRUVE ( dlternate )
SHRI N. RANGASWAMY Glaxo Laboratories ( India ) Pvt Ltd, Bombay
%ZPRESENTATlVE All India Ice Cream Manufacturers’ Association,
New Delhi
REPRESENT.~TIVE Central Food Technological Research Institute
( CSIR ), Mysore
REPRESENTATIVE Government Analyst, Government of Madras
REPRESENTATIVE Parsi Dairy Farm, Bombay
REPRESENTATIVE Public Analyst, Government of Uttar Pradesh
COL C. I. SOUAYA Food Inspection Organization, QMG’s Branch, New
Delhi
LT-COL N. G. C. Ie NOAR ( Alternate )
SHRI JAMES N. WARNER In personal capacity ( Allahabnd Agricultural Institute,
dlkzhabad)

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