To check the quality of raw milk, raw milk (raw milk) is the main raw material for processing into dairy products, various kinds of milk pasteurized milk, yogurt, milk, cheese, raw milk quality directly affects the quality of the examination. the quality of raw milk A quality check for the purchase. And set the purchase price of raw milk quality, physical and chemical microbial raw milk quality standards. ACFS Physical and chemical one. Color is the color of milky white or cool white 2. a cow's natural pH is slightly acidic or neutral at pH 6.6-6.8 rather because elements such as casein (casein), albumin, globulin, citrate, phosphate and CO2 as well as minerals dissolved in the acidic said. Is a natural acid Milk from cows is mastitis is alkaline. The measure of acidity - pH. Do this by using a pH meter 3. component is composed mostly of milk. Water, which is estimated at 87%, the rest is fat milk. And solid fat in milk that is not included (milk solid not fat) , which contains protein, minerals, vitamins, sugar, lactose, which is the criteria used in the price of raw milk in the milk fat percentage. And percent solids, milk fat is not included (milk solid not fat) components in milk is higher or lower depending on food, dairy, dairy breeding season period for the milk over the health of dairy cattle characteristics of dairy cows. How to milk production and milk composition analysis using automated tools which can detect the components of the protein, fat, sugar, lactose. The milk solids not fat and total solids in milk at the same time ACFS. Has determined that the quality of raw milk should contain milk. The milk fat (butter fat) milk fat generally is between 3.2 to 3.5 ACFS raw milk by the milk with a fat content of at least 3.2 percent protein (protein) is less than 2.8 percent of the total solids. Non-fat milk Not less than 8.25 percent total solids of not less than five per cent. 12 counting the number of white blood cells in raw milk (somatic cell count) is not greater than 500,000 cells / ml 4. Freezing point (freezing point) to check water contamination. By using a freezing (Cryoscope) good quality raw milk should be between the freezing point -0.520 -0.525 ° C to 5. The density (specific gravity) using a universal master meter (Lactometer), which is normally specific gravity of milk is between 1.028 to 1.034 g / ml at 20 ° C for raw milk standards are the minimum specifications stretch. 1.028 microbial one. Estimating the number of microorganisms By changing the color of the test solution or reduction. Can grading of milk. Because the amount of microbes in milk to make the color of the reagent test to the period after the addition of liquid milk samples to check into two types based on the type of liquid used. Is methylene blue and treatment free of charge at Sevilla tested methylene blue reduction. See the change of color after adding methylene blue solution. And incubated at 37 ° C reading, read the first results after the refill, then half an hour and read the results after every hour for 6 hours, samples containing microorganisms will dramatically change the color of the solution from blue-green to white. Three tests Sevilla Marine reduction. See the color change after refill Riesa Sue Prince and incubated at 37 ° C reading, keep reading after the refill one hour or one and three hours, resulting in discoloration of the solution Sue Prince Riesa. Turns from purple to blue to purple, red, pink or white, according to the number of bacteria present in milk, then two. Count microbial organisms in the milk check is routine, including bacteria, yeast and mold microbes in milk volume will more or less. Based on the steps Since the practice of milking cows for a while. Cleaning Sanitation management in the paddock And contamination of containers used for milk or milk microbiological examination. You can divide the total bacteria count. The detection of coliform bacteria count resistant bacteria (thermophilic bacteria) count bacteria like the cool ways to count microbiology. Are made using agar (nutrient agar) mixed with milk or diluted milk to make it compatible on agar plates. It will then be cultured agar plates. By curing at various levels The type of inspection 1. Counting all microorganisms (standard plate count) milk clean, excellent quality is a microorganism to 1,000 cells per milk 1 ml in a milk quality grade, one of 100,000 cells per milk 1 ml of microorganisms in milk can count after curing. at a temperature of 32 ° C for 48 hours Industrial Standard (TIS.) has determined that raw milk used to produce fresh milk has bacteria in milk up to 400,000 cells per milliliter of milk 1 2. Detection of bacterial cows. coliforms (coliform) bacteria coliform group. Found in the intestines of people and animals in the feces of cows is mastitis in dairy containers. Or in the stables, which are not thoroughly cleaned. If it detects more than 100 microbial cells per 1 ml of milk contaminated with bacteria, this implies poor hygienic milking. How to detect coliform bacteria in the group. Made using a microbial culture for this group mixed with milk. Then incubated at 37 ° C for 24 hours, then count the number of microbes that are unique to agar plates in the third. The count of bacteria that are resistant to heat. (Thermophilic bacteria) bacteria can grow into different types according to the temperature of the milk. The bacteria can live after pasteurization process which bacteria are in the breast milk container. The number of bacteria in the milk are all great. There are more bacteria and affect the life of the shelf milk, shortening the bacteria in milk, this must be done before the hot temperatures.
การแปล กรุณารอสักครู่..