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Milk: Physico-Chemical Properties
Booklet No. 277
Dairy Management & Milk Products: DMMPS - 7
Contents
Preface
I. Introduction
II. Physical Properties 1. Taste and odour 2. Colour 3. Specific gravity 4. Boiling point 5. Freezing point 6. Refractive index 7. Electrical conductivity 8. Specific gravity 9. Co-efficient of thermal expansion 10. Thermal conductivity 11. Viscosity 12. Surface tension 13. Germicidal properly
III. Chemical Properties 1. Acidity 2. PH 3. Buffering action 4. Oxidation -reduction potential
IV. Conclusion
Preface
Milk cooperatives are mushrooming in our country as a socio-economic development programme organized both by NGOs and government agencies. However, people are seldom aware that milk is a bio-chemical substance and hence its handling require basic knowledge of its physical and chemicals properties which are briefly explained in this booklet.
Dr. K.T. Chandy, Agricultural & Environmental Education
I. Introduction
Milk is the most common balanced food prepared by nature for a newly born animal. However by employing modern techniques the production potential of a milch animal is increased beyond the requirement of its young one so that human also benefit from the nature's gift of balanced food. Commercialization of milk and milk products necessitates the bulk handling of milk in diary plants big or small, at the rural areas or urban areas by illiterate, semi-literate or illiterate people. However, methods of such handling such as collecting, storing, pasteurizing, packing, transporting etc. are to a great extend determined by the physical and chemical properties of the milk. The most common properties among them are explained for the benefit of the common people.
II. Physical Properties
The physical properties
Booklet No. 277
Dairy Management & Milk Products: DMMPS - 7
Contents
Preface
I. Introduction
II. Physical Properties 1. Taste and odour 2. Colour 3. Specific gravity 4. Boiling point 5. Freezing point 6. Refractive index 7. Electrical conductivity 8. Specific gravity 9. Co-efficient of thermal expansion 10. Thermal conductivity 11. Viscosity 12. Surface tension 13. Germicidal properly
III. Chemical Properties 1. Acidity 2. PH 3. Buffering action 4. Oxidation -reduction potential
IV. Conclusion
Preface
Milk cooperatives are mushrooming in our country as a socio-economic development programme organized both by NGOs and government agencies. However, people are seldom aware that milk is a bio-chemical substance and hence its handling require basic knowledge of its physical and chemicals properties which are briefly explained in this booklet.
Dr. K.T. Chandy, Agricultural & Environmental Education
I. Introduction
Milk is the most common balanced food prepared by nature for a newly born animal. However by employing modern techniques the production potential of a milch animal is increased beyond the requirement of its young one so that human also benefit from the nature's gift of balanced food. Commercialization of milk and milk products necessitates the bulk handling of milk in diary plants big or small, at the rural areas or urban areas by illiterate, semi-literate or illiterate people. However, methods of such handling such as collecting, storing, pasteurizing, packing, transporting etc. are to a great extend determined by the physical and chemical properties of the milk. The most common properties among them are explained for the benefit of the common people.
II. Physical Properties
The physical properties