ANS 1 Lecture Notes - Lecture 9: Skimmed Milk, Dairy Cattle, Somatic Cell Count
Document Summary
Milk review from dairy cow composition: colloidal mixture of solids: protein, etc. > never settles/separates -> don"t leave solution other than fat: unhomoginized milk will separate -> fat (cream) Skim milk = nonfat: overall, milk consumption is down in the past years (stuff low in fat hasn"t really changed) Cheese consumption (40-50% fat) has increased along with fats and oils. Oil = liquid at room temperature, fats = solid at room temperature: most variable constituent in milk = fat, least variable constituent in milk = lactose rock solid, acts as osmotic pump. Milk plant: chilled in a tank, tested before taken to milk plant. Test for: don"t measure the same thing. Also check freezing point: milk freezes at -. 505 degrees celsius, adding water would raise the freezing temperature (closer to 0) illegal and would be rejected, pasteurization. 161 degrees f for 15 seconds common, still has to be refrigerated.
