Principle
The principle involved in measuring the specific gravity by a lactometer is that a floating object sinks until it has displaced a weight of fluid equal to its own weight.
Principle
The sample is treated with ammonia and ethyl alcohol; the former to dissolve the protein and the latter to help precipitate the proteins. Fat is extracted with diethyl ether and
Book Detail:
Language: English
Pages: 129
Author: S. K. Kanawjia & Yogesh Khetra
Price: Free
Course Outline
Module 1: History, status and scope of cheese industry
Lesson 1. Historical developments in cheese manufacture and world market for cheese
Lesson
Definition
Milk is a whole, clean, lacteal secretion obtained by the complete milking of healthy milch animals, properly fed and kept, excluding that obtained within 15 days before and 5 days after calving. From
Book Detail:
Language: English
Pages: 139
Author: Sunil M. Patel, A.G. Bhadania
Price: Free
How to download Book
Course Outline :
Module 1. Introduction of Dairy Plant Design and Layout
Lesson 1.Types of Dairies and Perishable nature of milk
Lesson 2.Importance of Dairy
How to Determine the Curd Quality by Organoleptic evaluation
Organoleptic Test:
Dahi /Curd shall confirm to the requirements of the milk fat and milk solids not fat, as laid down in PFA
How to Determination of Total Solids in Curd
Apparatus
Shallow flat-bottom dishes of aluminum, nickel, stainless steel, porcelain or silica, 7-8 cm diameter, about 1.5 cm in height and provided with easily
Definition
Titratable acidity is defined as the number of milliliters of 0.1 mol/l sodium hydroxide solution required to neutralize a quantity of milk corresponding to 10 g of Solids Not Fat.
Principle
Natural
Determination of Phosphatase enzyme in Curd by Mullen Phosphatase Test
Principle
Phosphatase, an enzyme in milk is destroyed during pasteurization. The test is based on the above principle to judge the efficiency
Curd Milk Sampling Procedure
Preparation of samples
Before withdrawing portions for analytical determinations, bring the sample to a temperature of 26 to 280C and mix thoroughly by pouring gently into a clean