Index density of milk used to convert milk, expressed dispersion in liters, in kilograms, and vice

Color. Natural milk of healthy animals is white or slightly yellowish color. Cream shade cause lipohromy carotene and milk fat. When the disease of cows in jaundice, piroplasmosis, eating some plants the color of milk is too yellow. Mastitis, udder tuberculosis, some microorganisms that produce pigments, and plants like bugloss, horsetail cause pink and bluish.
Taste milk of healthy cows barely sweet. When feeding cows sage, onion, mustard field it becomes bitter. Patients with tuberculosis and mastitis animals and cows in late lactation give salty milk. As a result, some microorganisms life can take milk soap, bitter taste.
Consistency natural milk homogeneous, without mucus, flakes, white and inductile. Milk, diluted with water, vidviykamy and obtained from cows with tuberculosis and catarrh udder has too watery liquid consistency. dispersion Milk contamination by microorganisms that produce enzymes and udder disease mastitis gives it the consistency of cottage cheese.
Density. When density mean the mass of the liquid at 20 C to the mass of the same volume of water at 4 C, ie the temperature maximum density. It is expressed in kilograms per cubic meter (kg / m3) and a hydrometer degrees ( A).
Index density of milk used to convert milk, expressed dispersion in liters, in kilograms, and vice versa, as well as to determine the fresh milk, calculate the amount of dry matter, skimmed milk residue and its other components for the relevant formulas. The density of natural cow's milk ranges from 1027 to 1032, some animals - from 1026 to 1034 kg / m3. On average for skimmed milk cows it was adopted as a constant value, which is 1030 kg / m3. Density higher than skim milk and whole density is 1036 kg / m3, depending on the fat content of cream - from 1005 to 1025 kg / m3. The true density determined at 20 C. For every degree of deviation from 20 C using an amendment 0,2 A.
Dry matter
2.8575
Density svizhovydoyenoho milk is not much less than the density of chilled or vydoyenoho 2 - 3 hours before. This is caused by the transfer of fat from liquid to solid, resulting in reduced volume and release of milk during milking dispersion absorbed gases. Milk has a minimum volume (highest dispersion density) at -0,3 C, but not at +4 C - like water. When mixed natural milk with water density decreases and it is close to unity. Thus every 10% added water reduces the density of milk by about 0,3 A.
Viscosity. The dynamic viscosity or internal pressure, understand the properties of liquid carry resistance when moving one of its relation to the other. The unit of dynamic viscosity measurement in the International System (SI) adopted pascal-second (Pa s). In practice often used poise (P). The latter is determined by the number 1 dynu force, which must attach to the unit area (1 cm2) to move parallel to the surface of the liquid at a distance between 1 cm at a speed of 1 cm / s. Easier to use not poise, and cp (0.01 poise, cP). The viscosity of milk usually determine the relative viscosity of water (relative viscosity). Its relative viscosity of milk at 20 C is 1.80 SDR varying from 1.30 to 2.20 SDR (viscosity of water is 1).
Instead viscosity index significantly affects milk quantity and chemical structure of proteins, including casein. Other components less influence on the viscosity index. During lactation it changes. The viscosity of colostrum increased to SDR 25 and 4 - 5 days of lactation is natural milk. By the end of lactation viscosity increased slightly again to 2.3 SDR. When heated milk to 65 C its viscosity decreases, so the separation of milk heated to a temperature of 35 - 45 C. When pasteurization at temperatures above 65 C viscosity increases due koahulyatsiyeyi milk albumin. When storing milk and cream viscosity increases. This property is important milk in dairy technology, because fat interferes advocacy. dispersion Astringent gives the best milk clot in the manufacture of dairy products and also inhibits dispersion excretion of serum. The viscosity of milk is determined not later than 6 hours after vydoyuvannya using a special instrument - the viscometer at 20 C.
Reducing the surface tension of milk compared dispersion with water depends on the content in the proteins, fat globules and lecithin. dispersion The surface of the fat globules, such as 1 liter of milk is about 50 m2, and their surface dispersion is 100 grams of fat cream - 115 m2, milk - skim milk and 175 - 335 m2. The value of surface tension varies depending on several fact