Etiket Arşivleri: raw milk

Laboratory‎ > ‎Analysis of Dairy Products ( Berrin CANTÜRK )

In this experiment we examined with milk. We used different types of milk such as light UHT, raw milk, UHT (half-fat), UHT (full-fat), pasteurized and baby milk. We researched amount of protein, total acidity, total solid, ash, specific gravity and turbidity.

Turbidity test indicates that pasteurization process is done or not. In the raw milk tubes, turbidity was observed as the white precipitation and the result is suitable for the TSE becouse of the raw milk is not applied to heat. In the UHT tubes, faint turbidity was observed which means that the milk is not include microorganisms any more after heat treatment.

Specific gravity is made in detecting adulterations of milk. The aim of examining specific gravity, to look for the components of milk, to determine any fat is hired or not, to observe any water is added into. Adding water lowers the specific gravity, since it reduces the percentage of solids which are dissolved in the liquid part of milk. If the specific gravity of a sample of milk is below 1.030 or above 1.034, the milk may be considered to be adulterated. We observed different results in the two raw milk that are one of 1.03( was examined by the group 2) and the other( was examined by the group 8) is 1.026. Therefore we can say water may be added into the milk of group 8.

Milk for Liquid

Liquid milk can be delivered to the consumer after various heat treatments: none (raw milk), pasteurized or sterilized, and either packaged or not (although sterilized milk is, of course, always packaged). The properties of liquid milk that require the most attention are safety to the consumer, shelf life, and flavor. Safety is, of course, essential and consumption of raw milk cannot be considered safe. Consequently, the delivery of raw milk is prohibited or severely curtailed in many countries. Likewise, delivering milk that is not packaged may involve health hazards. The relative importance of other quality marks depends on usage.

Milk can be consumed as a beverage, in which case flavor is of paramount importance. Most consumers tend to dislike a cooked flavor and, therefore, low-intensity pasteurization is generally preferred. Others use milk primarily in coffee or tea, in cooking, in baking, etc., where the absence of a cooked flavor is mostly not essential (if not too intense) and shelf life may be the most important quality mark. Consequently, sterilized milk is often favored.