LPT 311: Milk and Milk Products Technology (1+1)

SAMPLING OF DIFFERENT TYPES OF MILK

• Sampling of frozen milk or cream
• The frozen product should be melted before sampling. Heating to higher temperature may lead to “oiling off”.
• Sampling of churned milk or cream
  • The sample is heated 100 – 110⁰F (38 – 48⁰ C) or to a point sufficiently high enough to melt the churned fat granules and then it is agitated vigorously and the sample is drawn.
• Sampling of sour milk or cream
  • In sour cream, casein is in coagulated form. If the milk is made to stand for a long time, the cream will rise over the top layer. Hence, before taking the sample, it is warmed with simultaneous agitation to liquefy the fat, which remains unchanged in quantity, but is evenly distributed in the milk.
  • To this milk, caustic soda or potash is added and the mixture is shaken till it becomes a complete liquid and then the sample is drawn.