pH of fresh buffalo milk

pH of normal fresh cow milk

Specific gravity of cow milk at 60 degrees Fahrenheit

Specific gravity of buffalo milk at 60 degrees Fahrenheit

Freezing point of cow milk in degree

Composition of Milk

Type of Milk Milk Fat Milk solids Milk solids other than fat
Normal Milk 3.5 12 8.5
Mixed Milk 4.25 8.75
Cow Milk 3.5 12 8.5
Buffalo Milk 5 14 9
Goat Milk 3.5 11.5 8
Sheep Milk 3.5 11.5 8
Camel Milk 3.5 12 8.5
Low-fat milk 2.5 8.9
Skimmed milk 0.5 8.9
Flavored Milk 3 7 10
Standardize 3.5 12.4 8.9
milk

Heat Treatment of Milk

Treatment Temperature Time

72ºC (161ºF) 15 second
89 ºC (191ºF) 1 second
Pasteurization 90 ºC (194ºF) 0.5 second
94 ºC (201ºF) 0.1 second
96 ºC (204ºF) 0.5 second
100 ºC (212ºF) 0.01 second
After pasteurization milk should be cooled immediately at 6 ºC
Sterilization was carried out at 100ºC (212ºF )
Sterilize milk product is stable at 55ºC for 7 days or at 30ºC for 15 days
Ultra-high treatment is carried out at 135ºC for 2 seconds
Fluid milk or plain milk contains 34 percent milk protein in milk solid not fat and lactose not less
than 46 percent
In Homogenization, fat molecules break in such a way that after forty-eight hours no visible cream
separation occurs
Specified transportation the temperature of milk must be maintained not exceeding 8 ºC (46 ºF)