- Milk freshly drawn from the udder of cow has Amphoteric in nature
- Colostrum is the first secretion obtained after Pasteurisation
- The first drawn milk during milking is called foremilk which is low in fat
- Administration of drugs / hormones may affect temporary changing fat.
- Milk fat is present in emulsion form.
- Standardized milk contain minimum of 4.5% fat
- Toned milk contain minimum of 3% fat
- Double toned milk contain minimum of 1.5% fat
- Casein forms 78-80% total protein.
- Milk protein also present in colloidal form
- Milk sugar or lactose is the true to form of solution
- Carotene act an antioxidant and of vit –d
- The yellow colour of milk due to carotene
- The specific gravity of skim milk is 1.035-1.037
- The addition of water or cream lowers the specific gravity of milk.
- The addition of skim milk increase the specific gravity of milk
- The freezing point of cow milk is -0.547°C
- The freezing point of buffalo IS -0.549°c
- the viscosity of water is 1.005cp
- the viscosity of milk is 1.5 to1.7cp
- The sweet taste of milk is due to lactose
- The salty taste of milk is due to minerals
- Sulfur dry compound significantly contribute to cooking flavor of heated milk
- The Refractive index of cow milk is 0.2065 to 0.2075%
- The Refractive index for buffalo milk is 0.2076 to 0.2086%
- The common milk m.o grow best in between 20to 40*C
Agriclass
- Plate coolers are generally used for the continuous cooling of milk in the dairy industry
- Filtration removed the surprised foreign particles by straining process
- Riboflavin being a vitamin is a greenish yellow pigment that gives characteristic color to whey
- Enzymes are biological catalysis
- Amylase is starch spitting enzyme
- . Lipase is fat spiting enzyme leading to rancid flavor
- Protease is protein spitting enzyme
- Titrable acidity of cow milk ranges from 0.13 to 0.14
- Titrable acidity of buffalo milk ranges from 0.14 to 0.15
- The pH of normal fresh milk varies from 6.7 to 6.8
- Pasteurization of milk was first attributed to Dr.Soxhlet of Germany in 1986
- Mycobacterium tuberculosis is an index organism of pasteurization.
- . Vacation is the pasteurization of milk at reduced pressure by direct steam.
- U.H.T Pasturization is the milk heated to 135-150˚C.
- Pasteurization is process of heating every particle of milk at 63˚for 30 min or 72˚for 15 sec
- Homogenization refers to the process of forcing the milk through a homogenizer with the objective of sub-dividing the fat globules.