The raw milk quality controlRaw milk (raw milk) is the main raw material for processing into dairy products, such as various types of milk phatchoerai. Powdered milk cheese yoghurt yogurt Raw milk quality.Directly affect the quality of the product.Raw milk quality checks as to the quality and pricing, purchase raw milk.The physical and chemical quality.The microbial quality.Raw milk quality standards drought mako The physical and chemical quality.1. normal color, the color of milky white or off-white cream color.2. milk cow in its natural pH is slightly acid or neutral is quite level at pH 6.6-6.8 because of elements such as casein, albumin, globulin (casein), Citrate, phosphate and CO2 as well as various dissolved mineral salts are such as acid, is a natural acid. Milk from a dairy that is inflammatory breast disease.It can be spotted. The acid-alkaline measurement value is achieved using a pH meter.3. the components most components of milk is about 87% is water, the rest is fat and the milk solids in the milk fat is not included (not solid milk fat). Which contains vitamins, minerals, protein, sugar, lactose, which is the criteria used to make the raw milk prices. Thailand is a country in the percentage of fat, milk solids and percentages.In milk, not including the FAT (not fat milk solid) components in milk is high or low depends on raising dairy foods. Varieties of dairy milk, period, season. The life of dairy cattle's health. Specific features of dairy milk and how to ironMonitoring milk components may use automated tools.Which can detect the protein, fat, lactose, sugar, both solid in the milk fat and solids that do not include all of the milk at the same time.Acfs Raw milk, quality milk should be component. Is as follows:Milk fat (butter fat) fat milk typically has between 3.2-3.5 raw milk in accordance with mako and drought. There is no milk fats less than 3.2 percent.Proteins (protein) is not less than the 2.8 per cent of total stiff in the milk fat is not included. At least 8.25 percent of total stiff, not less than 12 percent. The white blood cell count in raw milk (somatic cell count), no more than 500000 cells/ml.4. freezing (freezing point) to check the boiling water using the Finder freezing (Cryoscope) high quality raw milk should be freezing during. -0.520-0.525 degrees Celsius.5. the value of specific gravity (specific gravity), use the master meter laek. (Lactometer) that specific gravity of milk between 1.028 g/ml reached 1.034.At a temperature of 20° c. Raw milk in accordance with specific minimum 1.028 thang The microbial quality.1. the estimated total number of microorganisms by changing the color of the liquid or ridakchan to test grades of milk because the microorganisms that are present in milk.To make the color of the liquid test vary depending on the length of time after filling the liquid milk samples.The audit is divided into two types according to the type of liquid that is used in e-mail and the polyethylene blue Sari Su Green.Testing mail polyethylene blue ridakchan See the change of color after a water pill mail polyethylene blue and curing temperature 37° c. Read, read for the first time. After you fill the liquid, half an hour and then every hour read up to 6 hours, for example, that there are a lot of microorganisms that will change the color of the liquid from the blue-green. Are white.REE Hotel & Saul test trap options See change the color after filling the registry cleaners and the curing temperature of Rin SA Su 37 degrees Celsius. To read the results, read the additional liquid for 1 hour after. Or read in 1 and 3 hours to change the color of the liquid changes from RI Rin SA Su purple, blue, red, pink, purple, or white, based on the number of microorganisms in milk.2. microorganisms countDetection of microorganisms in milk, yeast and bacteria is the: Raja. The number of microorganisms in the milk will have more or less depending on the instructions from the practice.Further, while dairy milks, cleaning and sanitary management in stable and contamination from the container that is used in a dairy or a dairy. Microbiological detection can be divided into the total microbial count. Detecting coliform group of bacteria count heat resistant bacteria (Thermophilic bacteria) bacterial counts, like cooling method for microbiological counts are done by using the meal (nutrient agar) fuel mixed with milk.Or the dilution and milk together in a plate of food from the pet food dish, a fuel crop to mature at different levels according to the type of authorization.1. the total microbial count (standard plate count), clean, excellent quality milk is just milk microbial cells per 1 ml 1000.In the countries of Thailand, an amount of milk quality 100000 cells per 1 ml milk microbes in milk can be counted after the curing temperature of 32 degrees Celsius. For a period of 48 hours.Industrial standards (.) raw milk, the fresh milk production with all the milk microbes do not exceed 400000 cells per 1 ml milk. 2. the detection of coliform bacteria (coliform) Group of bacteria, coliform Group found in the intestines of people and animals. In the feces In the dairy that is inflammatory breast disease. In the container or in the stable milks that are not washed thoroughly if it has detected more than 100 cells per group of microorganisms, this 1 ml milk contamination of bacteria of this group. Representing the poor hygienic conditions of milks How to check for bacteria in the coliform group by using microbial infections for a meal to find this group, mixed with milk, curing temperature.37 degrees Celsius for a period of 24 hours after the counting the number of microbes that are unique that in raising the fuel food dish. 3. heat resistant bacteria count (thermophilic bacteria) bacteria can divide is growing in the temperatures, according to the type of milk contains bacteria that can live.Later this phatchoerai process in which bacteria are based on breast milk and rack. There are a number of bacteria in milk at all, very. With this type of bacteria is very effective and allows life.Maintain the milk. Detection of bacteria in this group, you will need to hot milk before temperature products.
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