![]() ![]() Next, the arrow on the sliding portion is placed against the fat content of the given milk and bottom part of scale would give the percentage of total solids opposite to the CLR reading on small scale. NeenuFernandes Follow Advertisement Advertisement Advertisement Recommended Milk composition Karthick m 23. This would give the corrected lactometer reading. The major constituents of milk are water, fat, proteins, lactose, minerals, and miscellaneous compounds. The corrected lactometer is observed opposite the line indicating observed temperature of milk. The observed lactometer reading is placed opposite the little arrow at 60 0 F on the temperature scale. The total solids can be determined if lactometer reading, temperature of milk and fat content is known. The mechanical device made in the form of a ruler with a sliding centre slip. To have immediate results the total solids content is determined by Richmond’s scale. Iii) Place the figures of fat and CLR in the following formula for calculating total solids and solids not fat. Ii) Take out the lactometer reading and temperature of milk and calculate. Factors influencing quantity (Yield) and quality (Composition) of Milk Species Breed Individuality Interval of milking Completeness of milking Frequency of milking Irregularity of milking Day to day milking Disease and abnormal conditions Portion of milking Stage of lactation Yield Feeding Season Age Condition of. I) Determine the fat percentage of milk sample by Gerber’s method. The total solids are determined by formula. This process should be continued/repeated till getting the constant weight or difference in last two weights should not exceed 0.01 gm. Remove the crucible from oven and cooled in desiccators’ and weigh. ![]() Again put the crucible for ½ hour in oven. Remove the crucible from oven and cool in desiccators’ and weight. The quality of raw milk is the primary factor determining the quality of milk products. Put the crucible in hot air oven adjusted at 100 0 C for 3 to 4 hours. Good-quality raw milk has to be free of debris and sediment free of off-flavours and abnormal colour and odour low in bacterial count free of chemicals (e.g., antibiotics, detergents) and of normal composition and acidity. Clean and dry in hot air oven for 1 ½ hour. Take flat bottomed 50 cm diameter porcelain crucible. This is an accurate method but not practicable and hence is not used. ![]()
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