Analysis of milk some physical-chemical properties after introduction of new requirements to its acidity

Abstract

Some consequences of recent change of the demands to cow fluid milk acidity are discussed. The average results of freezing point, titratable and active acidities, conductivity, water activity, density, moisture, nonfat milk solids of milk were analyzed. The samples of market pasteurized milk, ultra-high-pasteurized milk, sterilized milk and baked milk were investigated. The factors that affect the normalized titratable and active acidities value were described. The relationship between the study of physical and chemical properties is shown. The dynamics of their changes in drinking milk in recent years is traced. Losses of the freezing point, pH and titratable acid ity of dairy products following the introduction of new requirements to its acidity were demonstrated. The amount of ions and nonfat milk solids in pasteurized milk were increased. The water activity and nonfat milk solids in ultra-high-pasteurized milk were not changed. The stabilization of moisture in sterilized milk and increase the conductivity of baked milk is shown. The technological modes produces of drinking milk led to increase the pH value range.