304
Effect of Heating Milk of Indian Cows and Buffaloes
TABLE VII
Analysis of mixed cow and buffalo milk brought to first boil and simmered for 10 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
6
Average
Per cent
decrease
from
averages
10.0
13.0
10.0
12.0
10.0
10.0
(11.0)
11.0
Total
solids
14.27
14.75
14.55
14.41
15.49
14.84
(14.72)
13.53
13.64
13.91
13.57
14.60
13.97
(13.87)
5.8
Fat
5.0
5.3
5.1
5.2
6.2
5.5
(5.4)
4.5
4.6
4.8
4.5
5.7
4.9
(4.8)
10.2
Pro-
teins
3.32
3.54
3.52
3.28
3.69
3.61
(3.49)
3.16
3.30
3.38
3.06
3.54
3.43
(3.31)
5.1
Chlo-
ride
0.074
0.072
0.079
0.069
0.081
0.081
(0.076)
0.072
0.070
0.077
0.067
0.080
0.080
(0.074)
2.6
Lac-
tose
+H 2 O
4.96
4.79
4.87
4.94
4.77
4.79
(4.85)
4.88
4.62
4.78
4.83
4.64
4.64
(4.73)
2.5
Acidity
(per cent
lactic)
0.111
0.133
0.111
0.122
0.199
0.113
(0.118)
0.105
0.124
0.104
0.115
0.114
0.107
(0.111)
5.9
Sp.gr.
corrected
to 60ºF
1.031
1.031
1.031
1.030
1.030
1.031
(1.031)
1.032
0.034
1.034
1.034
1.032
1.033
(1.033)
pH
..
6.3
..
..
6.3
..
..
..
6.3
..
..
6.3
..
..
Ash
0.685
0.707
0.720
0.680
0.715
0.703
(0.702)
0.671
0.656
0.694
0.632
0.670
0.660
(0.664)
5.4
Cal-
cium
as Ca
0.149
1.156
0.152
0.146
0.156
0.156
(0.152)
0.140
0.141
0.140
0.131
0.143
0.143
(0.140)
7.9
Phos-
phorous
as P.
0.091
0.094
0.093
0.091
0.100
0.094
(0.094)
0.087
0.085
0.088
0.084
0.094
0.089
(0.088)
6.4
Magne-
sium as
Mg .
0.016
0.015
0.015
0.014
0.016
0.015
(0.015)
0.014
0.014
0.014
0.013
0.015
0.014
(0.014)
6.7
Citric
acid
0.200
0.225
0.190
0.197
0.195
0.197
(0.201)
0.196
0.214
0.189
0.194
0.189
0.195
(0.196)
2.5
Curd
test
(se-
conds)
at
37ºC
52
40
62
43
65
65
(54)
225
145
225
190
245
240
(217)
Remarks
For curd
test
dilute
rennet
was used
for both
types of
milk.
TABLE VIII
Analysis of mixed cow milk heated to pasteurization temperature (Holding method) (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
0.6
0.6
0.6
0.4
0.4
0.6
(0.5)
Total
solids
13.82
12.77
13.52
13.70
13.57
13.21
(13.43)
13.90
12.76
13.47
13.74
13.63
13.30
(13.40)
Fat
4.8
4.0
4.7
4.8
5.0
4.5
(4.6)
4.8
4.1
4.6
4.7
5.0
4.5
(4.6)
Pro-
teins
3.54
3.22
3.43
3.49
3.54
3.32
(3.42)
3.52
3.22
3.42
3.49
3.54
3.32
(3.42)
Chlo-
ride
0.092
0.101
0.089
0.089
0.087
0.098
(0.093)
0.092
0.100
0.089
0.089
0.087
0.098
(0.092)
Lac-
tose
+ H 2 O
4.55
4.49
4.67
4.55
4.63
4.43
(4.55)
4.54
4.53
4.63
4.53
4.65
4.48
(4.56)
Acidity
(per cent
lactic)
0.129
0.118
0.132
0.139
0.144
0.123
(0.131)
0.122
0.110
0.122
0.126
0.141
0.122
(0.124)
Sp.gr.
corrected
to 60ºF.
1.028
1.028
1.028
1.028
1.028
1.028
(1.028)
1.028
1.028
1.028
1.028
1.028
1.028
(1.028)
Ash
0.720
0.692
0.689
0.697
0.689
0.706
(0.699)
0.720
0.691
0.680
0.690
0.691
0.704
(0.696)
Cal-
cium
as Ca.
0.129
0.122
0.132
0.129
0.129
0.135
(0.129)
0.129
0.122
0.129
0.129
0.132
0.135
(0.129)
Phos-
phorous
as P.
0.096
0.080
0.089
0.091
0.094
0.087
(0.089)
0.096
0.080
0.089
0.091
0.094
0.087
(0.089)
Magne-
sium as
Mg
0.014
0.014
0.014
0.014
0.014
0.013
(0.014)
0.013
0.014
0.013
0.014
0.013
0.013
(0.013)
Citric
acid
0.214
0.242
0.240
0.244
0.232
0.229
(0.233)
0.213
0.241
0.239
0.246
0.231
0.227
(0.233)
Curd
test
(se-
co nds)
at 30ºC
103
142
105
81
80
75
(98)
135
198
135
120
120
125
(139)
Remarks
For both
types of
milk di-
lute ren-
net (1—
10) was
used.