Milk received tests detect only disguised in the factory:
Identify the quality of the milk supplied is of particular importance to avoid mixing different milk quality together with dairy will be low quality (high in bacterial content) capable of spoiling each quantity of milk in tanks after periods vary with temperature keeping milk as reflected in non-refrigerated milk much more quickly than they appear in the refrigerated dairy.
In the light of the foregoing it must be raw milk supplier to manufacturers a range of rapid tests in order to know the situation of coffee, verification means of safety and viability.
Here we will present a set of tests being carried out in our factory to ensure the integrity and viability of consumption
Human security along its suitability for use of dairy industries such as different types of cheese to yoghurt are products based on bacterial activity desirable manufactured these tests:-
1. sensory tests
2. physical checks
3. chemical tests
4-ahatbarat to detect cheats milk
5. test methelene to assess the microbial content of coffee.
First: the sensory tests:
1. taste and smell:
Natural taste of milk is the final product of the chemical composition of lipid and protein wekrbohidat salts and we as consumers have got used to this taste and malfunctions in the chemical composition will necessarily impact reflected the taste of yogurt for example miss the sense of creaminess if dehydrated cream or feel the taste is weak if water and milk adulteration becomes light and salt taste is increasing degree by offering animal infected mastitis a sense due to hypoglycemia and increased milk and special salts chlorides.
And the appropriate vehicle to stand on if milk is raw milk tasting avoided as much as possible out of fear of the harmful microbes and rely on smell only.
This is done with the nose of the surface of the milk, concentrated by the volatile odors due to the presence of foreign material or the high acidity of yogurt and milk singles by the group can ensure high acidity test to confirm the suspicion of boiling.
2. heat the milk:
In some country laws require the need to deliver milk to the factory in within two hours of its production, or cooled, and rely on the natural component excreted with milk delay "applying" the growth of the microbes for up to two hours so the temperature of the milk when you received an initial idea of the term given that since its production and the closer the temperature of milk from room temperature whenever del along between milk production and delivery than expected with increased bacterial content and Castle Time saved.
3. the appearance of milk:
When you shake the bottle of milk in transparent produces smooth opaque membrane formation on the wall of the bottle, the less the degree of opacity of the alalghshaa when added to water or milk if the disarmament part of the hearty and contain membrane molecules structure is indicative of high acidity that established the beginnings of a protein found in milk, and that milk from animals infected by mastitis has the thrombi caused by such condition.
4. bug:
Intended for all exotic materials that can be seen with the naked eye and are holding when you filter the milk with a piece of white cloth over the materials commonly used are parts of animal and animal hair and sticks a straw and alfalfa, commonly used in rural areas to seal the premiums along parts of the soil and the presence of these substances in itself is a fault indication:-
A. negligence in milk production
B-fit milk contains a large number of microbes per gram of material from previous alien contains millions of microbes.
T-their existence is an indication of the presence of other substances dissolved cannot be seen as some components of dung, for example.
II natural tests:
1. density (specific weight):
And the most common pronunciation is reading allaktomtr and is the density of milk contained in the domain (1 027-1 034) and no. (27) or (34) is the usual pronunciation of allaktomtr reading.
Density of milk is the result of three major compounds in milk: fat and solids alladhnet and water and the density of solid material almost alladhnet (1.61) and milk which is part of his cream followed by increased density of milk (read great laktomtr) because the milk fat is less dense than solids alladhnet.
2. estimate the Ph:
The estimate acidity of the most important tests in factories do not accept in excess of acidity (0.2%) This means that the milk will not tolerate heat and transactions is a fundamental step in whatever the type of product that will be used to produce both milk milk, fermented milk or liquid or cheese.
III: testing for adulteration of milk:
In the case of non-clean milk production and to avoid jam speed corruption if corruption and aolakhvaa milk rather than following proper health guidance in the production and trading of milk, it may be used to add some preservatives to prolong the period of keeping milk and especially in summer, which features high temperature weather and provides the optimum temperature for the growth of the vast majority of microbes that reside in the milk through several sources.
Ways to cheat the milk:
1. the disarmament part of fat, without that skimmed or low-fat.
2. Add water to it.
3. add milk sorting.
4. Add preservatives alihmthl formalin or bicarbonate alsodiomao add water oxygen or any chemicals that will prevent corruption of the milk.
5. Add the filling materials such as starch and flour....... Instead of fat.
6. adding color to it.
7. Add the antibiotics.
Add water and oxygen:
The most prevalent and preservatives can degrade completely after saving coffee without leaving
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