Milk density
Juliana Yomayuza
Created on April 13, 2024
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Transcript
Specific quality control procedure on milk density
Quality control food,2773276
Autor: Juliana yomayuza robayo
Director: Diana Paola Muñoz
Fecha
Milk density is a process that indicates the amount of mass contained in a given volume of milk. This density depends on the amount of water, fat, and non-fat solids present in the milk. It's important because it can be an indicator of its quality and purity. Measuring milk density is a crucial step in quality control of milk and dairy products
Description of Milk Density
Importance of Milk Density
Factors That Can Affect Milk Density
Fat content: The density of milk decreases as the fat content increases Protein, lactose and mineral content: The density of milk increases when the amount of protein, lactose and minerals increases. Temperature: Milk depends on temperature; As the temperature increases, the density increases. Watering and skimming: Skimming (adding water) decreases density, while skimming (fat removal) increases it
The procedure we need to measure milk density is as follows:
Sample preparation
We proceed to shake the milk to homogenize it and ensure that the sample is representative.
Filling the specimen
we analyze and then proceed to fill the specimen with fresh milk, avoiding foaming
Introduction of the lactodensity meter
Insert the lactodensity meter, turn it and let it stabilize for a few seconds
- If it is above the reference temperature of the lactodensimeter:
- Actual or corrected density = Milk density+0.0002(T°−15°C)
- o If it is below the reference temperature of the lactodensimeter:
- Actual or corrected density = Milk density−0.0002(15°C−T°)
- Where T° is the temperature read on the lactodensimeter (the temperature of the milk)