Milk

The major components of milk are water, lactose, fat, protein and minerals. Different kinds of milk are based by origin (cow, buffalo, sheep, goat, camel, donkey, soy, coconut), composition (rich or poor in fat), maintenance (term, powder), the production method (organic, free range, organic) and the reinforcement (vitamins, minerals, trace elements).

The main physical properties of concern are the color, taste, odor, density and specific gravity, viscosity, the freezing and boiling point, pH and acidity. Both milk and its products are first-class food for humans, as they provide essential nutrients (fat, carbohydrates, proteins) and a large amount of calcium and phosphorus in the body. Some of the benefits are:

• Improving health of bones and strengthening the musculature
• Providing variety of nutrients
• Anti-cancer action
• Lowers blood pressure and the incidence of type 2 diabetes
• It helps weight loss and reduce abdominal fat
• It hydrates the body and improves the appearance of skin
• It enhances digestive function and is a major source of protein

 

 

In order to verify the suitability, are made the following resolutions:

 

A) Microbiological:

 

• Total Mesophilic Flora: By the term “total mesophilic flora” (TVC) or “total number of microbes” (SAM)  means the number of all aerobic and optional anaerobic bacteria which can be grown by using certain substrate at 30 ◦C and give a colony forming unit (colonyformingunit or cfu). This determination can be done by a number of methods, but usually the standard petri method (Standard Plate Count) is used.
• Count the number of somatic cells (in the case of cow’s milk). In a healthy breast, the number of somatic cells is almost constant except for the first few weeks after birth. When the udder become infected, the immune system of the cow activates the number of somatic cells is increased.

 

B) Detection of Antibiotics:

The widespread and often excessive use of antibiotics for treatment diseases, particularly mastitis in dairy animals, and their illicit use as additives in animal feed has resulted the occurrence of residues of such substances in the milk. Some of the antibiotics administered, legally or illegally, in livestock have been implicated occasionally toxic effects in animals. For example chloramphenicol, which acts in the bone marrow and causes aplastic anemia in susceptible individuals, nitrofurans implicated for mutagenic and carcinogenic activity and sulfamethazine implicated in carcinogenic and teratogenic impact.

 

C) Detection of adulteration with water:

The oldest method of milk adulteration is the addition of water. The addition of water causes changes in physical-chemical characteristics of the milk, such as reduced specific gravity, reducing the fat content and the fat-free solid residue (Dry matter without fat) and low degree of increase of the milk clotting point. Determination of adding water to the milk practiced either through mathematical calculation of Dry matter without fat of milk or using sensitive analytical devices (cryoscopic) that determine the increase of the milk clotting point.

D) Determination of composition:

Determination of the basic components such as fat, residual solids non-fat (Dry matter without fat), total nitrogenous matter (mainly consisting of proteins) and lactose.

Regarding the recommendation, Dry matter without fat should have minimal fat levels at least 10% higher than the milk from which it came. The same type of milk with a different chemical composition, directly affects the quality of cheese products and yogurt. The chemical composition is affected by the type of dairy animal, the diet, and the living conditions.