milk, according to Pavlov, marvelous food, donated to us by nature, a man needs in the first months of life until the last days.People drink milk for more than five millennia, and know that it contains all the substances necessary for the body: proteins, carbohydrates, enzymes, fats, vitamins, hormones and mineral salts, and these components are perfectly balanced and easily digested completely.
Everyone who uses milk, wants to be sure of its quality.Among the many indicators describing its composition, it is one of the main test to determine the density of milk.Not everyone knows what this figure, what should be its optimal numerical value and that, in fact, it can be found on the quality of milk and dairy products.
Density on accepted methods reveals the falsification of milk.Normal density corresponds ranged from 1.026 to 1.032 g / cm 3, depending on the breed of cattle, as well as their conditions of detention, feeding and other circumstances.
milk the higher the density, the more it contains sugar, proteins and minerals, and the lower, the more fat.Too low density indicates that the milk is diluted with water, and the high - to the addition of skim milk or skimming.Characteristically, when removed from the milk fat and added the same amount of water, the density does not change, and this falsification can be detected by determining the amount of fat in milk and benchmarking.Thus, the density of milk is the main indicator of its naturalness.
organoleptic and physico-chemical properties of milk are guided in determining its naturalness and suitability as a raw material for industrial processing.
Measures such as acidity, purity and density of the milk are checked every day during his acceptance.
course, the most complete on the qualities a pair, just milk produced.For some time, it contains specific agents that are capable of inhibit reproduction and even cause death of bacteria entering thereinto.The duration of the bactericidal properties of milk dependent on the degree of purity and the storage temperature.But milk is a perishable product, so to prolong the preservation of it is subjected to processing and recycling.
dairies milk processing is carried out under the supervision of the special health service that, among other things, controls the density and all dairy products.To determine the density of pasty and solid milk products is much more complicated than the liquid, so are used to control specific devices.
density of all dairy products depends on their composition.For example, for skim milk processed is higher than that of the crude.The density of the cream is the higher the lower the fat content.Milk, besides the actual density is controlled more and bulk density.The density of a product such as butter, depends not only on the non-fat dry residue and the amount of moisture, but also by the air contained therein.This figure is determined by the flotation method, which is considered an approximation, but it is sufficient for practical purposes.
density of milk, you can check at home.If you drop a small amount in a container of water, the drops of undiluted milk will sink immediately to the bottom of the container and the solution, but if it is added water, then drops instantly rastekutsya the surface.
You can also mix the milk and alcohol (1: 2) and pour on a platter.If whole milk, cereal appear immediately, and when it is diluted with water and has a lower density, the flakes will be formed long.
Thus, the density index is the most important criterion for determining the naturalness and quality of milk.
