C. P. ANANTAKRISHNAN, NOSHIR N. DASTUR & ZAL R. KOTHAVALLA 301
ACKNOWLEDGEMENTS
The authors wish to express their thanks to the
authorities of the Imperial Dairy Institute, for
supplying milk samples used in the present studies.
REFERENCES
Allen, L. A. (1931-32). J. Dairy Res. 3, 1
Allen, L. A. (1932). Condensing & Drying of Milk, etc.
Hannah Dairy Res. Inst. Bul. No. 3
Andross, M. (1940). J. Soc. Chem. Ind. 58, 252
Davies, W. L. (1939). Chemistry of Milk, 50
Golding, J. (1934). Analyst 59, 468
Kieferle, (1930). Handbuch der Milchwirtschaft,
edited by Winker.
Lampitt, L. H. and Rooke, H. S. (1936). Analyst 61,
654
Mattick, E. V. C. and Hallet, H. S. (1929). J. Agric.
Sci. 19, 452
Methods of Analysis of the A. O. A. C. (1940).
Milk Nutrition Committee (1939). Milk and Nutri-
tion
Moir, G. M. (1931). J. Dairy Res. 2, 68
Raffaelli, D. (1940). Ann. Chi. appl., Roma, 1940,
30, 34 ; D. S. A., 1940-41, 2, 238
Rogina, B. (1935). Ztsch. Untersuch. Zenbomittal,
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Stirling, J. D. and Blackwood, J. H. (1933). Milk in
Relation to Pasteurization, Hanna Dairy Res. Inst.
Bull. No. 5
Whittier and Benton (1926). J. Dairy Sci. 9, 481
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Wright, N. C. (1924). Biochem. J. 18, 245
TABLE I
Analysis of mixed cow milk brought to first boil (g.m./100 ml.)
Sample
No.
Decrease
in
volume
ml. %
Ram milk
1
2
3
4
5
6
Average
..
..
..
..
..
..
..
(b) Heated milk
1
2
3
4
5
6
Average
Per cent
decrease
from
averages
5.0
5.2
6.0
8.0
8.0
6.0
(6.4)
6.4
Total
solids
14.04
14.25
14.19
14.09
13.82
13.88
(14.04)
13.60
13.16
13.27
13.10
12.82
12.71
(13.11)
6.6
Fat
..
4.9
5.4
5.3
5.1
4.9
(5.0)
.. 4.7
4.7
4.6
4.1
4.3
(4.5)
10.0
Proteins
3.40
3.32
3.15
3.42
3.45
3.36
(3.35)
3.25
3.20
3.00
3.18
3.19
3.19
(3.17)
5.4
Chloride
0.094
0.100
0.102
0.072
0.090
0.079
(0.089)
0.096
0.097
0.100
0.072
0.085
0.077
(0.088)
1.1
Lactose
+H 2 O
4.50
4.57
4.54
4.67
4.44
4.75
(4.58)
4.31
4.56
4.27
4.51
4.35
4.69
(4.45)
2.8
Acidity
(per cent
lactic)
0.127
0.123
0.121
0.138
0.125
0.129
(0.127)
0.121
0.113
0.105
0.121
0.115
0.117
(0.115)
9.4
Sp.gr.
corrected
to 60ºF.
1.027
1.029
1.028
1.029
1.027
1.028
(1.028)
1.030
1.030
1.029
1.030
1.030
1.030
(1.030)
..
pH.
.. 6.2
.. 6.2
..
..
..
.. 6.2
.. 6.1
..
..
..
..
Ash
0.770
0.740
0.730
0.710
0.710
0.690
(0.720)
0.700
0.690
0.700
0.650
0.680
0.670
(0.680)
5.5
Calcium
as Ca
0.127
0.117
0.121
0.140
0.124
0.124
(0.125)
0.126
0.110
0.117
0.132
0.117
0.122
(0.121)
3.2
Phos-
phorous
as P.
0.096
0.098
0.094
0.105
0.107
0.107
(0.101)
0.092
0.092
0.090
0.095
0.100
0.102
(0.095)
5.9
Magne-
sium
as Mg
0.019
0.017
0.011
0.007
0.007
0.009
(0.012)
0.012
0.012
0.009
0.006
0.008
0.008
(0.009)
25.0
TABLE II
Analysis of mixed buffalo milk brought to first boil (g.m./100 ml.).
Sample
No.
Dec-
rease
in
volume
ml.%
(a) Raw milk
1
2
3
4
5
6
Average
..
..
..
..
..
..
..
(b) Heated milk
1
2
3
4
5
6
Average
Per cent
decrease
from
Aa erages.
5.6
6.6
5.0
7.4
5.6
5.0
(5.9)
59
Total
solids
15.20
15.36
15.41
15.54
15.81
14.62
(15.32)
14.29
13.76
14.46
14.73
14.51
13.78
(14.25)
7.2
Fat
6.0
5.9
5.8
6.1
6.5
5.4
(6.0)
5.3
4.9
5.3
5.5
6.2
4.9
(5.3)
12.0
Pro-
teins
3.74
3.68
3.68
3.52
3.58
3.63
(3.64)
3.61
3.44
3.54
3.27
3.42
3.47
(3.46)
4.9
Chlo-
ride
0.058
0.067
0.063
0.054
0.060
0.060
(0.060)
0.056
0.064
0.062
0.052
0.058
0.060
(0.059)
1.7
Lac-
tose
+H 2 O
5.21
5.06
5.68
5.33
5.20
4.92
(5.23)
5.08
4.98
5.61
5.21
5.14
4.81
(5.14)
1.7
Acidity
(per cent
lactic)
0.099
0.105
0.117
0.100
0.100
0.100
(0.103)
0.086
0.096
0.101
0.088
0.090
0.092
(0.092)
10.7
Sp. gr.
corrected
to 60ºF
1.030
1.029
1.030
1.030
1.028
1.028
(1.029)
1.031
1.031
1.032
1.031
1.029
1.029
(1.030)
..
pH
..
..
6.2
..
6.2
..
..
..
.. 6.2
.. 6.2
..
..
..
Ash
0.715
0.745
0.741
0.754
0.732
0.733
(0.737)
0.691
0.707
0.721
0.684
0.699
0.709
(0.702)
4.7
Calcium
as Ca
0.155
0.163
0.173
0.168
0.166
0.151
(0.163)
0.153
0.155
0.161
0.157
0.154
0.147
(0.154)
5.5
Phos-
phorous
as P.
0.110
0.112
0.111
0.114
0.106
0.104
(0.109)
0.104
0.106
0.107
0.108
0.102
0.100
(0.104)
4.6
Magne-
sium as
Mg
0.010
0.013
0.013
0.012
0.014
0.013
(0.012)
0.010
0.011 0.014
0.010
0.012
0.011
(0.011)
8.3
Citric
acid
0.208
0.212
0.195
0.209
0.191
0.214
(0.205)
0.203
0.204
0.192
0.198
0.190
0.212
(0.198)
3.4
Curd
test
(se-
conds)
at 30C.
9
8
10
8
9
12
(9)
115
140
89
120
110
115
(115)
Remarks
For curd
tests
of raw
milk
diluced
rennet
was used
and the
result
divided
by 10.