C. P. ANANTAKRISHNAN, NOSHIR N. DASTUR & ZAL R. KOTHAVALLA 303
TABLE V
Analysis of mixed cow milk brought to first boil and simmered for ten minutes (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
Average
Per cent
decrease
from
averages
12.0
10.4
10.6
10.4
11.4
11.6
(11.1)
11.1
Total
solids
13.42
13.10
11.86
13.26
13.32
13.37
(13.55)
12.68
12.42
10.98
12.54
12.40
12.51
(12.25)
9.6
Fat
4.6
4.4
3.2
4.2
4.3
4.2
(4.2)
4.3
4.0
2.9
4.0
4.0
3.9
(3.8)
8.1
Pro-
teins
3.37
3.22
3.14
3.28
3.49
3.34
(3.31)
3.13
3.11
2.96
3.09
3.23
3.10
(3.10)
6.3
Chlo-
ride
0.101
0.093
0.098
0.091
0.100
0.101
(0.097)
0.099
0.092
0.096
0.091
0.096
0.099
(0.095)
2.1
Lac-
tose
+H 2 O
4.51
4.50
4.61
4.44
4.25
4.36
(4.44)
4.37
4.49
4.56
4.38
4.21
4.31
(4.39)
1.1
Acidity
(per cent
lactic)
0.131
0.120
0.122
0.135
0.131
0.116
(0.126)
0.120
0.116
0.113
0.124
0.128
0.109
(0.119)
5.6
Sp.gr.
corrected
to 60ºF.
1.029
1.029
1.030
1.029
1.030
1.030
(1.029)
1.032
1.033
1.034
1.032
1.033
1.032
(1.033)
..
pH
..
6.2
..
..
6.2
..
..
6.2
..
..
6.2
..
..
..
Ash
0.697
0.692
0.690
0.721
0.727
0.717
(0.707)
0.637
0.672
0.633
0.669
0.661
0.647
(0.653
7.6
Calcium
as Ca.
0.132
0.132
0.115
0.129
0.134
0.126
(0.128)
0.122
0.121
0.109
0.118
0.124
0.117
(0.118)
7.8
Phos-
phorous
as P.
0.089
0.082
0.076
0.096
0.091
0.082
(0.086)
0.082
0.075
0.073
0.086
0.083
0.076
(0.079)
8.1
Magne-
sium as
Mg
0.014
0.015
0.015
0.015
0.015
0.014
(0.015)
0.013
0.014
0.014
0.014
0.014
0.013
(0.014)
6.7
Citric
acid
0.222
0.229
0.226
0.216
0.200
0.210
(0.217)
0.214
0.225
0.216
0.213
0.191
0.202
(0.210)
3.2
Curd
test
(se-
conds).
30ºC.
..
14
12
..
17
16
(15)
..
345
277
..
540
300
(365)
Remarks
Curd
test
very
in efin
with
heate
milk
TABLE VI
Analysis of mixed buffalo milk brought to first boil and simmered for 10 minutes (g.m/100 ml.)
Sample
No.
(a) Raw milk
1
2
3
4
5
6
Average
Dec-
rease
in
volume
ml.%
..
..
..
..
..
..
..
(b) Heated milk
1
2
3
4
5
6
Average
Per cent
decrease
from
averages
13.4
11.4
11.0
13.0
10.0
10.0
(11.5)
11.5
Total
solids
14.94
16.04
15.74
15.15
15.75
14.66
(15.38)
14.16
15.17
14.61
14.16
14.79
13.86
(14.46
6.0
Fat
5.7
6.6
6.1
5.7
6.3
5.1
(5.9)
5.1
5.9
5.5
5.0
5.6
4.8
(5.3)
10.2
Pro-
teins
3.43
3.63
3.71
3.60
3.50
3.60
(3.58)
3.20
3.42
3.50
3.33
3.31
3.43
(3.36)
6.1
Chlo-
ride
0.068
0.066
0.066
0.066
0.060
0.064
(0.065)
0.068
0.067
0.063
0.063
0.058
0.065
(0.064)
1.5
Lac-
tose
+H 2 O
4.98
5.03
5.12
5.06
5.18
5.06
(5.07)
4.89
4.93
4.91
4.89
5.02
4.91
(4.92)
3.0
Acidity
(per cent
lactic)
0.101
0.095
0.098
0.087
0.103
0.107
(0.098)
0.090
0.088
0.083
0.074
0.093
0.096
(0.087)
11.2
Sp.gr.
corrected
to 60ºF
1.030
1.029
1.031
1.031
1.030
1.031
(1.030)
1.037
..
1.033
1.034
1.032
1.035
(1.034)
pH
..
..
6.2
..
..
6.2
..
..
..
..
6.3
..
6.2
..
Ash
0.691
0.712
0.740
0.737
0.689
0.692
(0.710)
0.628
0.661
0.684
0.660
0.658
0.654
(0.657)
7.5
Cal-
cium
as Ca
0.160
0.166
0.163
0.168
0.152
0.166
(0.162)
0.149
0.153
0.148
0.150
0.143
0.152
(0.149)
8.0
Phos-
phorous
as P.
0.100
0.096
0.096
0.101
0.094
0.905
(0.097)
0.092
0.091
0.091
0.093
0.088
0.089
(0.091)
6.2
Magne-
sium as
Mg
0.015
0.016
0.014
0.015
0.015
0.015
(0.015)
0.013
0.015
0.013
0.014
0.014
0.014
(0.014)
6.7
Citric
acid
0.168
0.174
0.188
0.190
0.192
0.187
(0.183)
0.163
0.169
0.177
0.183
0.179
0.183
(0.176)
3.8
Curd
test
(se-
-----
at
37ºC
33
57
67
65
48
47
(53)
300
255
360
350
255
..
(304)
Remarks
For curd
test
dilute
rennet
was used
for both
types
of
milk