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PHYSICALL PROPERTIES OF

MILK

Dr. M. Ashraf Paul

Division of Livestock Products


Technology
Significance of studying physico- Chemical
properties of milk

• Design of dairy equipments e.g. heat transfer/


heat conductivity, viscosity etc.
• Determination of conc. of one or more
components e.g. Sp.gravity to estimate SNF; FP
to estimate added H2O.
•Assessment of a chemical or physical change
e.g. TA to follow microbial activity; viscosity to
assess aggregation of protein micelles or fat
globule
Physical Properties of Milk
 Milk is the natural physiological secretion from
normally functioning mammary gland of a
mammal intended to nourish the young ones.
 All female mammals can secrete milk, the
properties of which are similar to those of cows
milk in general but there are considerable
differences still existing with respect to their
physical and chemical nature
Physical properties
1. Colour
 Milk is a liquid of yellow white colour .
 colour varies from bluish white to light yellow,
depending upon the breed of the cow, the feed
fed to the cow, and the quantity of fat and other
solids present in it
 Cows milk is yellow white that of buffloe sheep,
goat and other Spp. is white.
 yellow colour of the milk is due to a pigment
known as carotene which is synthesized from
the green feed fed to the cow
• conversion of carotenes into Vit.A chiefly
occures in liver.
 In case of buffaloe milk this change is
complete and thus buffaloe milk is white.
 In case of cows this conversion of carotene
into Vit.A is partial so cows milk is yellow in
colour.
 The white colour (apolescence) of milk is due
to reflection of light by the fat globules and the
colloidal protein, calcium caseinate &
phosphate
 The bluish Colour of separated milk or
whey is due to another pigment known as
Riboflavin (Vit.B2) or Lactochrome.
2. Taste
 Milk is slightly sweet in taste. This is due
to the presence of lactose (Milk Sugar) in
it.
 The Sweet taste of lactose is balanced
against the salty taste of chloride in Milk.
3. Smell
Milk has got a characteristic odour of its
own, when it is drawn from the udder.
 Freshly drawn milk has a “cowey” odour which
disappears when kept exposed for some time
 milk has got the capacity to acquire odour from the
surrounding and also from the feed etc. but these
odours are abnormal.
 Milk has develops odour due to bacterial action and
change in its chemical composition
 Certain metals may have an adverse effect on the
flavour of the milk which comes in contact with
them the metals are like copper, and copper alloys, as
nickel, brass, bronze etc.
• Rusty cans or other rusty surfaces may prove
harmful producing a metallic or tallowy flavors.
4. Acid base Equilibrium
 Freshly drawn milk has got “Amphoteric
Reaction” i.e. it changes red litmus blue and blue
litmus red.
 Its average pH value is 6.7
 on titrating it with an alkali it is found to contain
0.1 to 0.17% acidity.
 This acidity is not due to lactic acid (Developed)
but due to phosphates of milk proteins Citrates
and carbon dioxide present in milk (Natural).
5. Specific Gravity of milk
 The specific gravity of freshly drawn
milk is lower than sp. gravity
obtained, after an hour or later.
 The rise in sp. gr. is regular ,more rapid
at low temperature than at higher ones
and amounts on an average to 0.001.
This is called “Recknagels
phenomenon” and is attributed to:
i. Change in the sp.gr. Of fat due to partial
cooling and solidification.
ii. Hydration of the proteins.
iii. Loss of carbon dioxide.
iv. Presence of air bubbles.
 The sp. gravity .of a fluid varies with its
temperature.
 Water reaches its maximum sp. gravity at 390F
or 3.90c ,while milk does not attain its maximum
Sp. gravity until a temperature of 31.010F or
– 0.550c, the freezing point of milk, is reached.
 As the milk fat is the lightest constituent of milk,
the more that is present the lower the sp. gravity
and the greater the percentage of SNF the
heavier the milk will be
• The Sp.gravity ranges from 1.025 to1.032
at 600F or 15.50c
• skim milk is heavier than whole milk, the
Sp.gravity varying from 1.032 to 1.037
• variations in Sp.gravity are due to variation
in amount of various constituents.
 Milk fat has a Sp.gravity of 0.935 to 0.945,
milk sugar 1.67; salts about 4.0; and
proteins 1.31 to 1.346.
6. Freezing Point
 Milk freezes at -0.550C to -0.560C (31.0 to
30.960F). Skim, whole milk or cream have
same FP
 Milk has lower freezing point is than water
due to the presence of lactose and salts in
aqueous phase.
 The freezing point is affected by :
~ Increased acidity (Decrease FP)
~addition of
preservatives (Decrease FP) ~addition of
water

7. Boiling Point
 Milk is slightly heavier than water because
of its solute content and boiling point of a
liquid is influenced by factors responsible
for its Sp.gravity.
 Milk boils at a temperature slightly higher
water boils at 2120F (1000C) at sea level, while
average milk boils at 212.30F (100.170C)
8. Viscosity
 It is the resistance to flow and is the reverse
of fluidity. Viscosity is the property of all
fluids. It can be expressed in only relative
terms and for convenience the relative
viscosity of any fluid is compared with water.
 Water flows with ease .Syrup and honey pour
much more slowly and posses greater
viscosity.
 Milk is 1.5to 1.7 times more viscous than water owing to
the presence of solids in milk.
Factors affecting viscosity
~Temperature (At O 0C milk has a fluidity of 0.233 and water has a
fluidity of 0.558 & At 200C, these values change to 0.473 and 1.00 )
~fat content ~homogenization
~souring
~ageing
~microbial growth
~high heating followed by cooling
Representative values of viscisity of milk @200c

~whole milk-2.0 cp ~ skim milk-1.5 cp ~whey-1.2 cp


salient contributors
~ caseinate micelles ~ Fat globules
• Heating the milk to pasteurization
temperature or agitating it lowers the
viscosity.
9. Adhesiveness of milk
 A piece of paper moistened with milk
sticks to a flat surface of wood, glass or
metal. This property is undoubtedly due to
casein, which is used in large quantities in
the manufacture of casein glue, one of the
strongest glues made.
10.Refractive index
 Milk has a R.I. of about 1.35. that of water
being 1.33
 Addition of water would therefore lower the
refractve index of milk
 But since considerable variation is found in
values for genuine milk, it is not possible to
use this property alone as a criterion for the
genuineness of milk samples
• Surface Tension
• Compared with water the surface tension of milk
is low(Milk-50 ;water-72.75 dynes/cm 200 C)
• Some what higher values are shown by
separated milk while cream has a lower surface
tension
• The colloidal constituents particularly the
proteins are responsible for this lowering of
surface tension –have a tendency to get
concentrated at liquid/air interface.
• Decreased ST with Increase in temp./fat content
• 12. Cream Rising
• When whole milk is permitted to stand, the fat
rises to the top and eventually
• forms a layer packed with fat globules
called cream.
• The difference in Sp. Gravity between the
milk serum and milk fat is one of the most
important factors responsible for cream
rising .
• At least for the rapid and complete rising
of the milk fat, the fat globules must
aggregate or clump together.
• The rate of creaming ,then, is dependant
on the factors that affect Clumping
• The fat particles are held together in the
clumps by the mucin - like material
surrounding each fat particle .
• 13. Foaming
• Milk has the property of forming form
on agitation.
• Foam is due to the formation of a
physical phase in which air becomes
incorporated in the milk with thin
layers of milk separating the air
bubblers from one-another .
• The capacity for foaming is due to
materials lowering the surface tension
• The milk protein and fat reduce surface
tension and therefore are the causes of
the foaming capacity.
• Milk fat not only increases the foaming
capacity but also increases the stability of
the foam. Milk foam is unstable and
breaks down when allowed to stand.
• O/R Potential-
• Fresh milk exhibits a potential of +0.20
to +0.30 v at noble metal electrodes.
• The dissolved 02 plays a major role.
• Ascorbate, lactates , riboflavin are
principal contributors
Electrical Conductivity:-
Considered a possible index of :
~ Mastitis infection
~ Added water
~ Added neutralizes.
~Means of controlling solid conc.
The specific conductance of milk
reflects its conc. & activity ions and
is of the order of 0.005 siemens
(ohms -1 cm -1 ) at 250 C
Range- 0.0040 - 0.0055

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