Review on Reference and Routine Measurement Techniques of Milk Fat based on Process, Cost and Instrumentation

Milk is arguably natural product which contains a number of components of nutritional significance. Milk fat is an important measure of its quality because of salubrious and technological aspect of its industrial use in interest of human. This makes determination of milk fat essential. This paper gives overview of routine and reference methods used and recent trends of fat measurement in dairy industries. Comparative study of technical and commercial aspects of different methods gives the idea of its distinctive uses. Comparison of Optical techniques based on UV, VIS, and IR wavelengths give distinct analysis, also pros and cons of analytical measurement of process. Detail analysis manifests scope of improvement which gives aspiration to develop low-cost automated reference technique for milk fat.