Milk Processing

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Submitted By cnc2c
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Physical and Chemical properties of milk In this paper we will discuss the properties of milk. We will cover the major chemical components and physical properties of milk. We will discuss how both characteristics are used in daily function. We will also discuss the process that is used to measure both chemical and physical properties. There are five physical properties that we are going to discuss: density, viscosity, freezing point, and optical properties. The density of milk is used to convert mas in to volume, estimate the solids content, and to calculate viscosity. There are several factors to consider when calculating the density. Such factors are “the temperature at the time of measurement, the temperature history of material, composition of the material (especially the fat content), and inclusion of air (a complication with more viscous products)” (Food Science 1). According to Food Science “With all of this in mind, the density of milk varies within the range of 1027 to 1033 kg /m3 at 20° C” (1). The next physical factor of milk is viscosity. The viscosity of milk and milk products is important in determine the following according to Food Science,” the rate of creaming, rates of mass and heat transfer, and the flow conditions in dairy processes” (1). The most important factor in this is the temperature if the milk is to warm it will allow for breakdown of the whey proteins of the milk. However, if the milk is held at a cooler temperature this will increase the viscosity due to the volume of the casein protein. The next factor is the freezing point according to Food Science: Freezing point depression is a colligative property which is determined by the molarity of solutes rather than by the percentage by weight or volume. In the dairy industry, freezing point of milk is mainly used to determine added water but it can also been used to determine…...

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