{"id":1126,"date":"2024-08-12T05:59:40","date_gmt":"2024-08-11T22:59:40","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=1126"},"modified":"2024-08-07T07:47:22","modified_gmt":"2024-08-07T00:47:22","slug":"fresh-milk-quality-testing-methods","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/fresh-milk-quality-testing-methods\/","title":{"rendered":"Fresh Milk Quality Testing Methods"},"content":{"rendered":"

1) Check the specific gravity using the tool Laktodensimeter ditera at a temperature of 27.5 o<\/sup> C.<\/span> The principle of this test is that solid object which is inserted into a fluid will get upward pressure weighing the displaced liquid volume.<\/span> Density measured between 20 \u00b0<\/sup> – 30 \u00b0<\/sup> C adjustable at:<\/span>
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2) The level of fat by Gerber method with the principle of concentrated sulfuric acid and dissolve remodel casein and other proteins, thus causing a loss of form of dispersion of fat.<\/span> Separation of fat is accelerated by the addition of amyl alcohol will melt the fat with the heat it generated.<\/span> By centrifugation will cause the fat accumulated on the scale section butirometer<\/span><\/p>\n

3) The level of non-fat dry matter minimum (BKTL) can use the method of drying.<\/span> The principle is that a number of milk samples were dried at a constant temperature (constant) until a constant dry weight is reached.<\/span> Weight after drying is the weight of dry matter.<\/span><\/p>\n

4) The level of minimum protein using methods kjedahl.<\/span> The principle is heating the milk sample in concentrated sulfuric acid resulted in the destruction of the protein into its elements.<\/span> To speed up the destruction process is often added potassium sulphate together with cupri sulfate (as an indicator) so that the group N (organic) will turn into a cluster of ammonium sulfate.<\/span> Through the addition of sodium hydroxide and heating there was a distillation process in which ammonium sulfate is broken down into ammonia.<\/span> Further ammonium liberated will be captured by boric acid, whereas the rest of boric acid which does not react with ammonia to be titrated with 0.1 N hydrochloric acid difference in the number of titration blank sample with an equivalent amount of nitrogen.<\/span><\/p>\n

5) Check the color, smell, taste and viscosity done organoleptic test.<\/span> The principle is that the milk can change the color, smell, taste and consistency by causes following: \uf02d<\/span><\/p>\n