Mnbjhb Essay

Dairy: Physico-Chemical Properties

Booklet Number 277

Dairy products Management & Milk Products: DMMPS - 7



I. Introduction

II. Physical Properties

1 . Taste and odour

installment payments on your Colour

several. Specific the law of gravity

4. Hot point

five. Freezing point

6. Refractive index

7. Electrical conductivity

8. Specific gravity

9. Co-efficient of thermal growth

10. Thermal conductivity

14. Viscosity

12. Surface stress

13. Germicidal properly

III. Chemical Properties

1 . Acid

2 . PH

3. Streaming action

some. Oxidation -reduction potential

IV. Conclusion


Milk cooperatives will be mushrooming inside our country being a socio-economic advancement programme prepared both by simply NGOs and government agencies. Nevertheless , people are rarely aware that milk is a bio-chemical substance and hence its controlling require standard knowledge of the physical and chemicals real estate which are in short , explained from this booklet.

Dr . K. Capital t. Chandy, Gardening & Environmental Education

I. Introduction

Milk is considered the most common balanced food made by nature for the newly given birth to animal. However by employing modern techniques the production potential of the milch animal is improved beyond the requirement of its young one so that human also benefit from the natural gift of balanced meals. Commercialization of milk and milk products necessitates the bulk managing of milk in diary plants big or small, at the country areas or urban areas simply by illiterate, semi-literate or illiterate people. Nevertheless , methods of this kind of handling just like collecting, keeping, pasteurizing, packing, transporting and so forth are to an excellent extend based on the physical and substance properties with the milk. The most typical properties included in this are explained for the benefit of the common people.

II. Physical Properties

The physical properties of milk will be freezing point, colour, specific gravity, boiling point, refractive index, electric powered conductivity, co-efficient of energy expansion, heat conductivity, velocity, surface stress and germicidal property. These arc quickly described as follows.

1 . Preference and odour

To the majority of of the people normal dairy tastes a bit sweet and his mild aromatic flavour and aroma. The sweet preference comes from the flavour and aroma principally from milk sugar and butter fat. When milk is created under uncleaned surroundings or from pets which are inside their late lactation, the taste and aroma of milk can be adversely afflicted. Feeding of certain weeds or fodder and contamination of udder also triggers abnormal flavour and flavor in milk.

2 . Shade

Dairy contains many pigments which impart shade to it. Cows dairy is always slightly yellow in colour as a result of presence of carotene. The intensity of yellow colour in bovine milk boost when they are given with more green fodder. Zoysia milk is usually white as a result of absence of carotene. White maussade colour of milk noticed in reflected light is due to the interference with the passage of light due to the fat and the colloidally distributed substances. When milk body fat is taken out of the dairy then skim milk reveals greenish hue which is because of the presence of riboflavin or lactochrome. Riboflavin have a tendency to convert all carotene into vitamin A the colourless substance.

3. Particular gravity

The term particular gravity (SG), as placed on milk means the fat of presented volume of milk compared with the weight of the same volume of drinking water at the same temperatures. Generally 15. 6o is a temperature from which SG of milk is determined. Lactometcr is used to determine the SG of milk. The standard lactometers arc arranged to read right when the temperatures of dairy is 15o Centigrade. The most common lactometer used for finding out the SG of milk are zeal and Quevenne help to make. The SG of dairy can also be based on...