C. P. ANANTAKRISHNAN, NOSHIR N. DASTUR & ZAL R. KOTHAVALLA 305
TABLE IX
Analysis of mixed buffalo 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
..
0.4
1.0
0.6
0.6
0.6
(0.5)
Total
solids
15.79
15.52
15.15
15.55
15.09
15.43
(15.42)
15.73
15.49
15.37
15.57
15.08
15.43
(15.44)
Fat
6.0
5.9
5.7
6.3
5.7
5.9
(5.9)
6.1
6.1
5.6
6.2
5.8
5.8
(6.0)
Pro-
teins
3.77
3.40
3.71
3.60
3.47
3.47
(3.57)
3.75
3.39
3.71
3.60
3.47
3.47
(3.56)
Chlo-
ride
0.063
0.062
0.068
0.068
0.067
0.068
(0.066)
0.064
0.062
0.068
0.068
0.066
0.068
(0.066)
Lac-
tose
+H 2 O
4.99
5.09
5.13
4.99
5.16
5.02
(5.06)
5.04
5.08
5.08
5.07
5.21
5.07
(5.09)
Acidity
(per cent
lactic)
0.095
0.091
0.098
0.094
0.103
0.106
(0.098)
0.093
0.082
0.082
0.088
0.095
0.098
(0.086)
Sp.gr.
corrected
to 60ºF
1.029
1.028
1.029
1.028
1.029
1.029
(1.029)
1.030
1.028
1.029
1.028
1.028
1.028
(1.028)
Ash
0.724
0.721
0.717
0.706
0.695
0.701
(0.711)
0.721
0.723
0.722
0.706
0.693
0.707
(0.712)
Calcium
as Ca
0.169
0.157
0.167
0.162
0.161
0.165
(0.163)
0.166
0.159
0.169
0.162
0.161
0.165
(0.162)
Phos-
phorous
as P
0.097
0.094
0.101
0.097
0.095
0.097
(0.097)
0.099
0 094
0.101
0.097
0.095
0.097
(0.097)
Magne-
sium as
Mg
0.014
0.013
0.013
0.014
0.014
0.013
(0.013)
0.013
0.013
0.013
0.014
0.014
0.013
(0.013)
Citric
acid
0.192
0.182
0.188
0.206
0.197
0.189
(0.192)
0.191
0.181
0.189
0.206
0.197
0.192
(0.192)
Curd
test
(se-
conds)
at
30ºC
85
68
67
80
47
53
(67)
117
90
127
110
105
77
(104)
Remarks
For both
types of
milk di-
lute ren-
net was
used.
TABLE X.
Analysis of mixed cow and buffalo 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
(0.3)
Total
solids
15.17
14.71
14.26
14.64
14.79
14.40
(14.66)
15.13
14.58
14.37
14.64
14.75
14.46
(14.65)
Fat
5.8
5.3
5.0
5.6
5.4
5.1
(5.4)
5.9
5.3
5.0
5.6
5.4
5.1
(5.4)
Pro-
teins
3.70
3.66
3.58
3.65
3.69
3.65
(3.65)
3.68
3.64
3.58
3.69
3.67
3.65
(3.65)
Chlo-
ride
0.073
0.066
0.077
0.088
0.075
0.068
(0.074)
0.073
0.066
0.076
0.078
0.075
0.068
(0.074)
Lac-
tose
H 2 O
4.85
4.72
4.75
4.59
4.75
4.93
(4.76)
4.85
4.71
4.79
4.54
4.83
4.88
(4.77)
Acidity
(per cent
lactic)
0.127
0.122
0.110
0.106
0.110
0.120
(0.116)
0.113
0.120
0.104
0.106
0.106
0.110
(0.110)
Sp. gr.
corrected
to 60ºF.
1.029
1.029
1.028
1.028
1.029
1.029
(1.029)
1.028
1.029
1.028
1.028
1.028
1.029
(1.028)
Ash
0.736
0.742
0.739
0.717
0.729
0.711
(0.729)
0.737
0.738
0.736
0.718
0.741
0.708
(0.730)
Calcium
as Ca.
0.152
0.154
0.146
0.142
0.152
0.146
(0.149)
0.156
0.156
0.146
0.142
0.152
0.146
(0.150)
Phos-
phorous
as P
0.098
0.096
0.096
0.093
0.101
0.092
(0.096)
0.099
0.098
0.097
0.092
0.100
0.091
(0.096)
Magne-
sium as
Mg
0.013
0.013
0.013
0.016
0.015
0.014
(0.014)
0.013
0.012
0.013
0.015
0.015
0.014
(0.014)
Citric
acid
0.203
0.199
0.211
0.185
0.202
0.202
(0.200)
0.206
0.199
0.211
0.186
0.203
0.203
(0.201)
Curd
test
(se-
conds)
at
30ºC.
..
87
102
77
80
66
(82)
..
113
140
175
110
85
(125)
Remarks
For both
types of
milk di-
lute ren-
net was
used.