Milk

I work as a Lab Tech in the milk industry in Australia. The milk industry is heavily regulated, as is most industries involving food.

We test Farm vats, milk tankers, our own milk vats, every step of production, and of course the end product.

The most common analysis on milk and milk products are:

Fat % T.A% (Titratable Acidity)

Protein % p.H

Lactose % S.P.C (Standard Plate Count aka Total plate count)

TS % (Total solids)

SNF % (solids non fat)

We test the fat, protein, Lactose, TS, and SNF using an FT120 which is made by a company called Foss. This machine is widely used in milk production factory's due to its accuracy in such a small time (about 30seconds for results). However it would be rare to find this machine at a Dairy due to its expense (a few million $$)

It is also to be noted that the Australian Standards allow for us to use the FT120. However it cannot process all milk based samples. Things that are dense, or have high fat content we test using 'Mojonnier' method. This method is long and complex so i wont go into that.

T.A is tested using Sodium hydroxide (NaOH) and an indicator called phenolphthalein. To understand this test properly you need to know a bit about chemistry. Basic tho, we add the phenolphthalein to 9mls of milk (or milk product) and then slowly add sodium hydroxide. When the milk starts to turn pink, it indicates that the milk is now turning to the Alkalize side. Therfore by measuring how much sodium hydroxide it took to turn the milk, we can determine how much Titratable acidity is in it.

p.H is measured using a p.H probe. p.H of milk should be slightly acidic. around 6.7 is good.

SPC is a basic Microbiological test to count the amount of bacteria. Again this subject is quite complex. Firstly it should be noted that milk directly from a cow is actually sterile (provided the cow is healthy). But during the milking stage it picks up alot of bacteria.

There are different methods for testing SPC, but we use 'pour-plates' which we make a agar with bacteria pleasing nutrients, and pour it in one 1ml of milk. (Often milk and milk products are actually diluted down during micro analysis due to high levels of bacteria). IF you tested 1ml of Raw milk from a Dairy it would not be uncommon to have 1000's of bacteria. A pour plate is only about 90mm wide so its very hard to count so much bacteria in a small area. Therefore the milk is often diluted down. If we dilute the milk to 1 in 10, for every 1 bacteria colony that's counted on the plate, there is 10 colonys actually in the 1ml of milk.

Milk products are often tested for mould, yest, E.coli, and coliforms. Again testing methods vary, but we test using 'pour-plates'. We make an agar specifically for these sort of bacteria and test them.

I hope that gives you a general over-view of milk analysis. There are ofcourse many other tests that are done on milk and milk products. Keep in mind that testing regulations are different from country to country and even from state to state.

any questions about any of the info here, email me at aussie_jaffa@hotmail.com

My class and I conducred an experament with bomes. We collected chicken nones and soaked them in foir liquids, one was milk, over the experament we noticed that the nomes that had been soaking in milk had become noticably stronger ams more stiff.

Milk sanitation is a type of sanitation in which milk is get pured that is so because some times milk get burst and become dirty (सडा हुआ) so we have to make clean and for making it clean we use milk sanitation

Once opened treat it like normal milk i.e. consumed within 2-3 days

My best guess would be yes because plums are slightly acidic and milk will curdle with acid.

Water is the biggest component by far, but it also contains whey protein, lactose (sugar) and butterfat. Also vitamins and minerals (A,D, Calcium, etc...).

There are also enzymes and phytonutrients, some of them controversial due to their inactivation during heat pasteurization versus the risks of consuming raw, unpasteurized milk.

Until it is weaned at about 14 weeks of age

rBST is an artificial hormone that can be used to treat dairy cows to increase milk production.

Injection with rBST also increases production of another hormone (IGF-1) that is present in both cows and humans. Too much of IGF-1 has been linked to increased risk of cancer.

Injection with rBST increases the chances that the animal will get mastitis (infection of the udder) that will have to be treated with antibiotics. This whole process is not healthy for the cow and could also increase antibiotic resistance in the microorganisms in both cows and humans.

Nata? It's called 'the skin' and its made up of solid proteins that combine with the milk's fat molecules, which begin to evaporate as the milk is heated. These proteins, casein and beta, clump together when the liquid reaches a temperature of around 45 to 50 degrees Celsius. As the heating continues, the soft protein layer begins to dry out, which is why the milk forms a skin on the liquid's surface. This layer of skin forms a hard barrier, causing steam to build up beneath it and increase the liquid's temperature. When left alone, this often causes the milk to boil over. Though milk forms a skin when heated in most cases, there are several ways to prevent this skin from forming. If you plan to heat the milk over the stove, frequent stirring will break up the protein and fat molecules, so that the membrane will not develop. If you are heating milk in a microwave, you can place a wax paper lid known as a "cartouche" on top of the container, which will slow the evaporation process and maintain the milk's liquid form. The milk forms a skin only on heated milk that contains fat. If you are heating skim milk, there is no danger of a skin forming on top. Because skim milk contains no fat, the protein molecules have nothing to bond with, and are unable to coagulate. Source(s): milk /hot chocolate /coffee lover

Do you mean 2% milk? There is a difference between 2% and whole milk. 2% contains 2% fat, and whole milk contains about 3.5 to 4% milk.

Definitely. It worked for me, I used to use when I was in Saudi Arabia. It is very common there. I badly miss this here in Australia. :(

the enzymes in milk clogs your sinuses

No

Most ice creams do, yes.

yes

FDA

For 1-2 year olds, they should drink whole milk because it is better for them and healthier for their bodies. Whole milk helps young children's brain develop.

Sure, you can pasteurize anyfluid by heating it to an incredible temperature for a duration. Would you want to? Pasteurizing spoiled milk would kill off the bacteria present, but it's not going to make the milk good as new. I suppose repasteurized milk would be safe to drink, at least safer than the spoiled stuff, but it would probably taste awful since the milk has already soured.

It depends how many microbes are in the milk to begin with and what temperature it has been previously stored at (4 degrees C is best). Once you take it out of the fridge, enzymes such as lipase (involved in fat-breakdown) and protease (protein- breakdown) are active, and bacteria whose optimum temperature is room temperature will begin to multiply. These processees lead to bad smells if left long enough. It is best to keep the milk next to a cold pack in an insulated bag if you are considering storing it un-refrigerated for a period of time.

Milk contains tryptophan which in the body converts to the sleep inducing hormones melatonin and serotonin.

That is scalding. Some older recipes call for it.

The lactose in milk can irritate the symptoms of ulcerative colitis, but generally lactose is not believed to be a central CAUSE of ulcerative colitis.

However, "fermented milk" - yogurt - may be beneficial because it contains the bacteria that digest lactose for us. These bacteria should be present in our colon, but as we age they often die out, often by the time we are 15 or 20 yrs. old. Eating yogurt [or other fermented foods] will replenish our gut with these beneficial bacteria and they have already digested most of the lactose in the yogurt.

about 2.85 per gallon.

Yes.

Everything works.

You need the proper hormones to get it all going. Pregnancy is the most obvious way, but foster-mothering with continued suckling and some anti-depressant drugs are known to start lactation.