2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cow's milk is one of the he althiest foods for both adults and children. It contains a huge number of components necessary for our body. And components such as protein, sugar and fat are best absorbed in the human body. The higher the level of protein in milk, the more valuable it is. Therefore, increasing the level of protein is a very important and time-consuming work. In developed countries, half of the cost of this product depends directly on its protein content. To do this, milk and dairy producers ensure that cows are kept in good conditions and receive food rich in vitamins.
It is also very important to control acidity, because if the product turns sour, it becomes unsuitable for sale to consumers.
What determines the acidity of milk?
The chemical composition of milk depends on many factors. It is influenced by the conditions of the animal, its physiological state and more. The process of milk formation is rather complex, in which the state of the animal's external environment matters. On average, 10% of all nutrients are spent on its formation and secretion.substances that enter the mammary gland with blood. So, to obtain one liter of cow's milk, it is necessary that about five hundred liters of blood pass through the mammary gland. Its properties are constantly changing, from the moment of milking until it reaches the end consumer. Milk differs significantly in its composition. So, colostrum contains twenty percent more protein than ordinary colostrum, which makes it much more useful. Such milk in its composition contains a large amount of useful substances and minerals. Colostrum also contains a minimal amount of lactic acid microorganisms, which allows it to stay fresh as long as possible.
Degree of acidity
During the storage of milk, lactose decomposes under the action of lactic acid microorganisms that develop in it, as a result of which lactic acid is formed and acidity increases. Its level is expressed in Turner degrees (T).
Freshly milked milk has an acidity degree of 16-18 T. But in addition to these indicators, buffering is an important characteristic. Milk contains components due to which the pH does not change when acids and alkalis are added. The higher the buffering properties, the more reagents will be required to change the pH. Also, increased acidity of milk is observed in those cows that graze in the summer in meadows or fields where cereals grow. This is due to the fact that the composition of meadow grasses and cereals has a low level of calcium. Scientists have longa relationship has been established between the content of calcium and lactic acid microorganisms in milk. It was found that the less calcium in milk, the higher its acidity. Accordingly, with an increase in the calcium content in food, the acidity index decreases.
Acidity meter
To determine the acidity of milk, farmers and other producers use a specially designed device called a pH meter. This device initially measures the EMF (electromotive force) of the electronic system. After that, the temperature of the dairy product is additionally measured. In this case, the pH value, which is reduced to 20 degrees, is determined by a specially derived formula.
PH acidity meter applies to dairy and food industries. It can be used to measure the active acidity of milk and dairy products.
This method of determining the acidity of milk is considered the most accurate today.
The action of the pH meter
In order to determine the level of acidic microorganisms in milk, the sensors of the device, which contains a measuring temperature electrode and a silver chloride reference electrode, are immersed in it or any other dairy product. Now, using the pH conversion, the EMF that develops in the product and its temperature are determined.
Further calculations are made according to the formulas.
What is titratable acidity?
The acidity of the product is classified as active andtitrated.
To determine the second, it is necessary to use the alkali titration mechanism. In general, this is a complex chemical process, as a result of which the titratable acidity in milk will be determined. Its degree is higher than 16-18 T. The titratable acidity of colostrum is 5-6 T higher than that of ordinary milk. This is due to the fact that it has a significantly increased level of whey proteins. And if we consider milk from sick animals or old milk, then their acidity, on the contrary, will be 5-8 T lower than in milk from a he althy animal. Such indicators are associated with the presence of s alts - chlorides. Also, titratable acidity, as well as active acidity, is greatly influenced by the conditions in which the animal is kept, its genetics, nutrition, breed and state of he alth. For example, if there is a lack of s alt in the feed, the titratable acidity of milk will be 23-24 T. With such indicators, the product is subject to rapid sourness.
The value of titratable acidity controls the technological processes of manufacturing not only milk, but also all dairy products that go through lactic acid fermentation.
Quality Standard
In Russia, there are requirements that milk must meet. GOST 31450-2013 is a quality standard for drinking milk packaged in consumer packaging after heat treatment. In accordance with the requirements, the product should not contain flakes, lumps of fat. In accordance with GOST, milk should have a uniform white color with a bluish one - for a fat-free product, with a light cream color - forpasteurized and cream shade for ghee. An important indicator of quality is the absence of foreign odors and taste.
In terms of its useful qualities, milk can replace a large number of products, but no other product can replace milk. In addition to fats, proteins and carbohydrates, which are in a balanced ratio, milk contains calcium, which is easily absorbed by the body.
Recommended:
Interesting facts about milk. Milk can turn sour during a thunderstorm. Frog in milk. Invisible milk ink
From childhood, everyone knows that milk is an extremely he althy product. In ancient times, it was even considered a cure for many diseases. Why does milk turn sour during a thunderstorm. Why do you need to put a frog in it. Which animal has the fattest milk? Why adults shouldn't drink it. We bring to your attention the most interesting facts about milk
How to determine if tea with milk is harmful or beneficial?
Tea with milk helps to increase the flow of breast milk. Drink green tea with milk, its use is harmful or beneficial - you decide
Mastic from condensed milk. Milk mastic on condensed milk. Mastic with condensed milk - recipe
You can, of course, go to the store and buy ready-made cake decorations from marshmallows, glucose and glycerin. But, firstly, all these garlands, beads and bows with flowers do not bear a trace of your individuality and creative imagination, and secondly, they are not cheap. Therefore, today we will learn how to make mastic from condensed milk
Calorie turkey cutlets and what it depends on
Turkey meat, which has a large number of admirers, was imported to Russia from America. There, this bird has a special status, being the basis of the festive table on Thanksgiving Day. Those who watch their diet often prefer turkey meat, as it is the most dietary among others. There are many ways to cook the meat of this bird, which have different energy values. What is the calorie content of turkey cutlets?
How to identify palm oil in milk? How to determine the presence of palm oil in milk at home?
Have you ever thought about the fact that manufacturers can add various fillers in the form of vegetable fats to simple and familiar foods to increase the yield of the finished product? Today it is happening everywhere, and finding natural products is becoming increasingly difficult. Today we will talk about how to identify palm oil in milk and dairy products
