Describe the chemical and microbiological tests generally conducted on raw milk before its acceptance in the dairy plant.

Before raw milk is accepted in a dairy plant, it undergoes several chemical and microbiological tests to ensure its quality, safety, and suitability for further processing. These tests help detect contamination, adulteration, and spoilage, ensuring that the milk meets the required standards for consumption and processing.

Chemical Tests:

1. Fat Content: One of the primary chemical tests performed is the determination of fat content. Fat percentage affects the milk’s nutritional value and processing characteristics. It is usually measured by methods such as the Gerber method or the Babcock test. Fat content helps in pricing and standardizing the milk.

2. Solids-Not-Fat (SNF): This test measures all the components in milk excluding fat, such as proteins, lactose, minerals, and vitamins. The SNF content is important for assessing milk’s nutritional quality and detecting adulteration like addition of water. A lactometer can be used to check milk density, indirectly indicating SNF ____ ______ _____ ______ _______.
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