Physical properties of fresh milk is generally influenced by 2 factors, namely the composition and changes in the components it contains because of the damage or due to manufacturing processes (Adnan, 1984).
Color, Odor and Taste of Fresh Milk
Casein is a special protein found in milk with the content until it reaches about 80%. In a pure, snow white casein, odorless and does not have a unique taste. The white color of fresh milk casein due to the color (Buda et al., 1980). In the milk, casein is a colloidal dispersion, so opaque. Milk color slightly yellowish color caused by the fat contained in milk. Color is influenced by fatty substances dissolved in it, such as carotenoids which cause the color to yellowish fat (Lehninger, 1982).
Milk is a specific odor. Smell disorders such as milk can be checked for drug odor, sour smell, smell the smell of alcohol or other irregularities. Milk that smells of drugs is probably due to the addition of preservatives. While the smell of acid and the smell of alcohol that arise in the milk can be caused by the fermentation of milk caused by bacterial activity (Jenness and Patton, 1959).
Milk has a slightly sweet taste, because the milk sugar lactose in milk of about 4.8%. Lactose is a disaccharide that has a relative degree of sweetness of 16% when compared to sucrose which has a degree of sweetness of 100% (Lehninger, 1982).
Spesific Gravity of Fresh Milk
Specific gravity is affected by the levels of milk fat, protein, lactose, and minerals dissolved in the milk. Generally, in a solution, the more the compounds dissolved in it, the greater density. The weight of milk around 1027-1035 gram/cm3.
Fresh Milk Frozen points
Differences freezing pure water and milk is only about 0.5 oC, thus determining the freezing point of milk must be accurate if you want to know the dilution of milk with water.
Fresh Milk Boiling Point
The boiling point of fresh milk was associated with severe type. The higher the weight of milk, the higher the boiling point. Milk boiling point higher than the boiling point of water. The boiling point of pure water at sea level is 100 oC, while the boiling point of fresh milk is 100.17 oC (Buda et al., 1980).
Color, Odor and Taste of Fresh Milk
Casein is a special protein found in milk with the content until it reaches about 80%. In a pure, snow white casein, odorless and does not have a unique taste. The white color of fresh milk casein due to the color (Buda et al., 1980). In the milk, casein is a colloidal dispersion, so opaque. Milk color slightly yellowish color caused by the fat contained in milk. Color is influenced by fatty substances dissolved in it, such as carotenoids which cause the color to yellowish fat (Lehninger, 1982).
Milk is a specific odor. Smell disorders such as milk can be checked for drug odor, sour smell, smell the smell of alcohol or other irregularities. Milk that smells of drugs is probably due to the addition of preservatives. While the smell of acid and the smell of alcohol that arise in the milk can be caused by the fermentation of milk caused by bacterial activity (Jenness and Patton, 1959).
Milk has a slightly sweet taste, because the milk sugar lactose in milk of about 4.8%. Lactose is a disaccharide that has a relative degree of sweetness of 16% when compared to sucrose which has a degree of sweetness of 100% (Lehninger, 1982).
Spesific Gravity of Fresh Milk
Specific gravity is affected by the levels of milk fat, protein, lactose, and minerals dissolved in the milk. Generally, in a solution, the more the compounds dissolved in it, the greater density. The weight of milk around 1027-1035 gram/cm3.
Fresh Milk Frozen points
Differences freezing pure water and milk is only about 0.5 oC, thus determining the freezing point of milk must be accurate if you want to know the dilution of milk with water.
Fresh Milk Boiling Point
The boiling point of fresh milk was associated with severe type. The higher the weight of milk, the higher the boiling point. Milk boiling point higher than the boiling point of water. The boiling point of pure water at sea level is 100 oC, while the boiling point of fresh milk is 100.17 oC (Buda et al., 1980).
No comments:
Post a Comment