Terms Of Milk A Good
While still inside the mammary gland, milk declared sterile. However, when it is exposed to air, milk could not be guaranteed sterility. The requirement of good milk include many factors, such as color, taste, odor, specific gravity, viscosity of, freezing point, boiling point, and the level of acidity.
The color of milk depends on several factors such as the type of livestock and eating. Normal milk color, ranges from bluish white to golden yellow. White color is the result of light dispersion of droplets of fat, protein, and minerals in the milk. Fat and beta carotene that soluble create yellow, whereas if the fat content in milk is taken, the blue color will appear.
Milk was slightly sweet and salty (savory) are caused by lactose and sugar content of mineral salts in the milk. Sense of their own milk is easy to change when exposed to certain objects, such as food-producing dairy cattle, working cattle enzymes in the body, even containers a place to accommodate of milk produced later. The smell of milk is generally tasty, but also very easy to change when exposed to the above factors.
Specific gravity of milk is 1.028 kg / L. Determination of specific gravity of milk should be performed 3 hours after the milk milked, because the weight of this type can be changed, influenced by changes in conditions or because of gas-fat milk in the milk. Viscosity of milk usually ranges between 1.5 to 2 cP, which is influenced by the milk solids, fat, and milk temperature.
Freezing point of milk in Indonesia is -0.520 ° C, whereas the boiling point is 100.16 ° C. Boiling point and freezing point it will be amended if done forgery milk with the addition of too much water because the boiling point and freezing point of water of different.
Fresh milk has amphoteric properties, meaning that it can be in the nature of acid and alkaline properties. Naturally fresh milk ranged from 6.5 to 6.7 pH. When the pH of milk is lower than 6.5, meaning there is colostrum or bacterial activity.
Types Of Milk Products
Based on fat content contained therein, dairy products can be differentiated into several types: whole milk (whole milk), milk less fat (reduced fat milk), low-fat milk (low fat milk), and fat-free milk (free-fat Milk ) or skim milk (skim milk).
Whole milk must contain at least 3.25% from 8.25% milk fat and milk solids not fat (protein, carbohydrates, water-soluble vitamins, and minerals). The addition of vitamins A and D in milk is voluntary.
Milk less fat, many people choose because want to reduce consumption of fat in the milk. As the name implies, the levels of fat in milk has been reduced to the remaining 2%. For consumers who want even less fat consumption, low-fat milk were created. Fat content in milk has been reduced to the remaining 1%.
In skim milk, fat content is reduced to almost nothing at all (0.1%), but residue from milk fat should be left up to a maximum of 0.5%. Because vitamin A and D are fat-soluble part is lost in the process of removal of fat, the less fat milk, low fat milk, and skim milk are generally added to both the vitamin.
Pure milk is heated for some time will be transformed into evaporated milk. Milk is formed by heating milk with a vacuum pump to remove approximately 60% water content. In addition to the removal of water, in the manufacture of evaporated milk is also the addition of vitamin D and standardization of nutrition.
