Milk, a reservoir of nutrients, is rich in carbohydrates, fats, minerals, vitamins and essential amino acids. Calcium from dairy products has a greater bioavailability than calcium from vegetables. Milk is consumed both, in natural & processed forms (e.g. cream, butter, ghee, cheese, infant milk foods, ice-cream, indigenous milk products, etc.). Being a rich source of nutrients, it is prone to spoilage, if not properly handled. To ensure safety and quality of milk & milk products, pbti’s Agri & Food Testing Laboratory is carrying out the following analyses: