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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.%	Total solids	Fat	Pro- teins	Chlo- ride	Lac- tose +H₂O	Acidity (per cent lactic)	Sp.gr. corrected to 60ºF	pH	Ash	Cal- cium as Ca	Phos- phorous as P.	Magne- sium as Mg .	Citric acid	Curd test (se- conds) at 37ºC	Remarks
(a) Raw milk
1	..	14.27	5.0	3.32	0.074	4.96	0.111	1.031	..	0.685	0.149	0.091	0.016	0.200	52	For curd test dilute rennet was used for both types of milk.
2	..	14.75	5.3	3.54	0.072	4.79	0.133	1.031	6.3	0.707	1.156	0.094	0.015	0.225	40
3	..	14.55	5.1	3.52	0.079	4.87	0.111	1.031	..	0.720	0.152	0.093	0.015	0.190	62
4	..	14.41	5.2	3.28	0.069	4.94	0.122	1.030	..	0.680	0.146	0.091	0.014	0.197	43
5	..	15.49	6.2	3.69	0.081	4.77	0.199	1.030	6.3	0.715	0.156	0.100	0.016	0.195	65
6	..	14.84	5.5	3.61	0.081	4.79	0.113	1.031	..	0.703	0.156	0.094	0.015	0.197	65
Average	..	(14.72)	(5.4)	(3.49)	(0.076)	(4.85)	(0.118)	(1.031)	..	(0.702)	(0.152)	(0.094)	(0.015)	(0.201)	(54)
(b) Heated milk
1	10.0	13.53	4.5	3.16	0.072	4.88	0.105	1.032	..	0.671	0.140	0.087	0.014	0.196	225
2	13.0	13.64	4.6	3.30	0.070	4.62	0.124	0.034	6.3	0.656	0.141	0.085	0.014	0.214	145
3	10.0	13.91	4.8	3.38	0.077	4.78	0.104	1.034	..	0.694	0.140	0.088	0.014	0.189	225
4	12.0	13.57	4.5	3.06	0.067	4.83	0.115	1.034	..	0.632	0.131	0.084	0.013	0.194	190
5	10.0	14.60	5.7	3.54	0.080	4.64	0.114	1.032	6.3	0.670	0.143	0.094	0.015	0.189	245
6	10.0	13.97	4.9	3.43	0.080	4.64	0.107	1.033	..	0.660	0.143	0.089	0.014	0.195	240
Average	(11.0)	(13.87)	(4.8)	(3.31)	(0.074)	(4.73)	(0.111)	(1.033)	..	(0.664)	(0.140)	(0.088)	(0.014)	(0.196)	(217)
Per cent decrease from averages	11.0	5.8	10.2	5.1	2.6	2.5	5.9			5.4	7.9	6.4	6.7	2.5

TABLE VIII

Analysis of mixed cow milk heated to pasteurization temperature (Holding method) (g.m./100 ml.)

Sample No.	Dec- rease in volume ml.%	Total solids	Fat	Pro- teins	Chlo- ride	Lac- tose + H₂O	Acidity (per cent lactic)	Sp.gr. corrected to 60ºF.	Ash	Cal- cium as Ca.	Phos- phorous as P.	Magne- sium as Mg	Citric acid	Curd test (se- co nds) at 30ºC	Remarks
(a) Raw milk
1	..	13.82	4.8	3.54	0.092	4.55	0.129	1.028	0.720	0.129	0.096	0.014	0.214	103	For both types of milk di- lute ren- net (1— 10) was used.
2	..	12.77	4.0	3.22	0.101	4.49	0.118	1.028	0.692	0.122	0.080	0.014	0.242	142
3	..	13.52	4.7	3.43	0.089	4.67	0.132	1.028	0.689	0.132	0.089	0.014	0.240	105
4	..	13.70	4.8	3.49	0.089	4.55	0.139	1.028	0.697	0.129	0.091	0.014	0.244	81
5	..	13.57	5.0	3.54	0.087	4.63	0.144	1.028	0.689	0.129	0.094	0.014	0.232	80
6	..	13.21	4.5	3.32	0.098	4.43	0.123	1.028	0.706	0.135	0.087	0.013	0.229	75
Average	..	(13.43)	(4.6)	(3.42)	(0.093)	(4.55)	(0.131)	(1.028)	(0.699)	(0.129)	(0.089)	(0.014)	(0.233)	(98)
(b) Heated milk
1	0.6	13.90	4.8	3.52	0.092	4.54	0.122	1.028	0.720	0.129	0.096	0.013	0.213	135
2	0.6	12.76	4.1	3.22	0.100	4.53	0.110	1.028	0.691	0.122	0.080	0.014	0.241	198
3	0.6	13.47	4.6	3.42	0.089	4.63	0.122	1.028	0.680	0.129	0.089	0.013	0.239	135
4	0.4	13.74	4.7	3.49	0.089	4.53	0.126	1.028	0.690	0.129	0.091	0.014	0.246	120
5	0.4	13.63	5.0	3.54	0.087	4.65	0.141	1.028	0.691	0.132	0.094	0.013	0.231	120
6	0.6	13.30	4.5	3.32	0.098	4.48	0.122	1.028	0.704	0.135	0.087	0.013	0.227	125
Average	(0.5)	(13.40)	(4.6)	(3.42)	(0.092)	(4.56)	(0.124)	(1.028)	(0.696)	(0.129)	(0.089)	(0.013)	(0.233)	(139)