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Common Question Answers

How should milk and cream be sampled for fat testing ?

Samples of milk can be accurately measured by the use of a 17.6 c. c. pipette. They can also be weighed, using 18 grams for each test. All samples of cream should be accurately weighed on reliable scales, using 4 grams for each sample. Accurate work cannot be done by using a pipette for measuring, as cream of different percentages ... Read More »

What is the fermentation test In Milk

Commonly called “ Wisconsin curd test.” Samples of suspected milk from each patron are placed in small glass jars holding about half a pint. The milk is heated to 90° F. and retained at this temperature to make conditions favorable for the growth of any abnormal bacteria or ferments that may be present. Cheese-makers add a small amount of rennet ... Read More »

How To Check That Milk Is Pure Or adulterated?

Milk is adulterated and sometimes some substances like urea or water or formalin or some other chemicals, synthetic milk, you know, so it becomes very very difficult to check for a common man. However it can be checked through some processes like reduction method which is like reducing the milk to solid, you know. For acidity by the use of ... Read More »

What are the sources of bacteria in milk, cream, and butter?

Sources of bacteria in milk are being discussed after Bacterial testing of milk and cream. From stable air, especially when dust, cobwebs and manure abound. 2. From unclean hands that milk the cows. 3. From unclean utensils. 4. From contaminated water. 5. From the air of any place whose surroundings are unclean. 6. From impure starters. 7. From any unclean thing ... Read More »

What bacteria are Bad in butter-making?

Bacteria are the lowest forms of microscopical plants.Those forms that produce lactic acid from milk sugar and give a desirable flavor to butter. Those that produce gas and bad flavors in milk, cream and butter. 2. Those that cause ropy milk. 3. Those that cause sweet coagulation of milk. 4. Liquifying bacteria. 5. All forms that are not necessary in ... Read More »