PROPERTIES OF MILK

Outline for discussion

Important constituents of milk

Important properties of milk

Why these properties are important for us

Selection of metals for dairy industry

Important constituents of milk
 Different constituents of milk

Milk

Water Total solids

Fat (lipid) S.N.F.

True Fat Associated substances

(several fatty
glycerides) Phospholipids
Cholesterol
Carotene
Vitamins (A, D, E, K)

Lactose (milk Nitrogeneous Mineral matter Other

sugar) substances (Phosphates, citrates, constituents
Chlorides of K, Na, Ca, Mg,
Protein Non-protein and traces of Fe, Cu and I)

Pigments Dissolved Vitamins Enzymes,

gases (B, C) bacteria
Variation in major constituents of different milk

Water Fat Protein Lactose Ash

Buffalo 84.2 6.6 3.9 5.2 0.8

Camel 86.5 3.1 4.0 5.6 0.8
Cow (Indian) 86.07 4.9 3.42 4.91 0.7
Cow (Foreign) 86.6 4.6 3.4 4.9 0.7

Goat 86.5 4.5 3.5 4.7 0.8

Human 87.7 3.6 1.8 6.8 0.1
Skim milk 90.6 0.1 3.6 5.0 0.7
Butter milk 91.0 0.4 3.4 4.5 0.7
 Standards of different milks in India
Type Region % Milk %
fat MSNF
Standardised milk 4.5 8.5
Recombined milk 3.0 8.5
Toned milk 3.0 8.5
Double toned milk 1.5 9.0
Skim milk <0.5 8.7
 REMEMBER…….
• Milk contains all essential amino acids in fairly large
quantity.
• It is an excellent source of Ca, P, both of which
together with Vit D are essential for bone formation.
• It is a good source of Vit A (provided the cow is given
sufficient green feed and fodder), Vit D (provided the
cow is exposed to enough sunlight), thiamine,
riboflavin, etc. But milk is deficient in Vit C.
• Milk fat, besides giving energy contains significant
amount of essential fatty acids (linoleic and
arachidonic), which gives the characteristic flavor.
• Lactose (CH) provides energy. It also helps establish
a mild acidic reaction in the intestine (which checks the
growth of proteolytic bacteria and facilitates
assimilation).
 Factors affecting composition of milk
• Species
• Breed: In general breeds giving more amount of milk yield
a lower percentage of fat.
• Individuality
• Interval of milking (Longer interval implies more milk with a
lower fat test).
• Completeness of milking: If the cow is completely milked
the test is normal, or else, the test is lower.
• Irregularity of milking
• Disease and abnormal conditions
• Portion of milking: Fore-milk is low in fat content (less than
1%) while strippings are the highest close to 10%. Other
milk constituents are slightly affected on a fat free basis.

Variations can also be observed on day to day milking.

 Factors affecting composition of milk
• Stage of lactation: The change from colostrum to milk
takes place within few days.
• Yield: For a single cow, there is a tendency for increased
yields to be accompanied by a lower fat percentage and
vice versa.
• Feeding: Has temporary effects.
• Season: The % of both fat and SNF show slight but well
defined variations during the course of year.
• Age: The fat % in milk declines slightly as the cow grows
older.
• Condition of cow at calving: A cow would yield milk with
higher fat % if it is healthy.
• Excitement
• Administration of drugs and hormones
Energy values of different milk constituents

Milk fat : 9.3 C/g,

Milk protein : 4.1 C/g,
Milk sugar : 4.1 C/g

Cow milk 75 C/100g

Buffalo milk 100 C/100g
 Colostrum
• During approximately the first three days of
lactation the buffalo secretes colostrum.
• Colostrum is vital for the newborn calf and its
composition reflects the calf’s need.
• Colostrum contains the important proteins;
the immuno-globulins, which are the newborn
calf’s source of antibodies.
• The content of iron and copper is markedly
higher in the colostrum as compared to
normal milk.
Composition of colostrum
Water (%) Fat (%) Lactose (%) Vitamin A
Total protein (µg/kg)
(%)

73 9.55 9.59 7.54 1.8

 Changes of milk due to boiling
• Breaks up fat globules
• Decrease the percentage of cream
• Decreases curd tension
• Decomposes proteins
• Destroys enzymes
• Darkens the color
• Coagulates the albumin and forms a
scum on the surface
• Gives a cooked taste
• Precipitates the Ca and Mg salts

There may be stone formation in milk

during heating ????
Important properties of milk
 Density and specific gravity

Knowledge of density is important to/for

• monitor changes during processing

• check adulteration
• Separation (centrifugation, cyclone separation)
• Pneumatic/ hydraulic transportation
• Storage
 Density and specific gravity
Density, and sp. gravity of milk is usually given
at 15.6°C (60° F). (Sp. gr. of water at 4°C).

Sp. Gravity varies according to composition

(Water: 1.00; Fat: 0.93, Protein: 1.346, Lactose:
1.666, salts: 4.23, SNF: 1.616)
Density:
Cow milk : 1.028-1.03
Buffalo milk : 1.03-1.032
Skim milk : 1.035-1.037
Milk powder (bulk density) : 0.83
(Milk powder has a porosity of 43-51%)
Though the buffalo milk contains higher fat, still due
to higher SNF also the sp.gr. is more than cow milk.
Determination of specific gravity of milk by Lactometer

• A lactometer (or galactometer) is a hydrometer

used to test milk.

• The specific gravity of milk does not give a

conclusive indication of its composition since
milk contains a variety of substances that are
either heavier or lighter than water. Additional
tests for fat content are necessary to determine
overall composition.

The sp. gr. of milk should not be determined

for at least one hour after it is drawn from the
animal, or else a lower than normal value will
be obtained)
Determination of specific gravity of milk by Lactometer

Quevenne is an arbitrary scale used with

hydrometers or lactometers in the determination of
the specific gravity of milk;

degrees Quevenne = 1000 (specific gravity - 1).

The specific gravity of milk is calculated by dividing

the Quevenne’s degree by 1,000 and adding 1.
i.e.
if the Quevenne reading is 31, then
Sp. gr. = (31/1000)+1= 1.031
Determination of specific gravity of milk by Lactometer

Correction for temperature

If the temperature is above or below the standard
temperature of 60°F, the lactometer reading should be
corrected by adding 0.1 to the lactometer reading or
0.0001 to the specific gravity for each °F above 60°F
and vice versa for lower temperatures.

Example: If the meter reading becomes 31.0 at 66oF,

what is the specific gravity of milk?

Solution:
The corrected lactometer reading is 31.0+0.6= or 31.6
Specific gravity : 1+31.6/1000 = 1.0316
Determination of specific gravity of milk by Lactometer

Correction for temperature

If the temperature is above or below the standard
temperature of 60°F, the lactometer reading should be
corrected by adding 0.1 to the lactometer reading or
0.0001 to the specific gravity for each °F above 60°F
and vice versa for lower temperatures.

Example: If the meter reading becomes 31.0 at 66oF,

what is the specific gravity of milk?

Solution:
The corrected lactometer reading is 31
Specific gravity : (31/1000)+1 =1.031
Correction=1.031+(0.0001*6)=1.0316
 Total solids and total SNF:
Gerber method

% Total solids = 0.25 D +1.22 F+0.72

% SNF = 0.25 D +0.22 F+0.72,
(Gerber method)

where D=1000(d-1), and

d= sp.gr. of milk sample at 20°C,
F is the fat % in sample.
 Total solids and total SNF

Example: What is the amount of total solids and SNF

with a milk having 3% fat and density of milk is 1016
kg/m³ (@20°C).

Sp. Gr of milk (d) =density/Sp gr. Of water=

1016/1000=1.016
Solution:
D= 1000(1.016-1.00)= 16
%Total solids = 0.25(16) +1.22(3)+0.72 = 8.38
%SNF = 0.25(16) +0.22(3)+0.72 = 5.38
 Freezing point

Fresh whole milk : -0.506°C to –0.504°C

Indian cow milk : -0.547°C
Buffalo milk : -0.549°C
Evaporated milk : -1.4°C
Sweetened milk : -15.12°C to –12.04°C

Employed for detection of adulteration.

Souring results lowering in F.P. due to increase in the

amount of soluble molecules. So unsoured samples
should be tested.
 Boiling point

For normal milk at atm.pr. is around

100.5°C. (100.2-101°C)

• When conc. is doubled, the b.p. rises by about

0.5°C.
• If conc. is 3:1, b.p. rise is 0.8°C.

• Varies with composition and pressure.

• Addition of solids, salts, sugars, acids, etc. raises
the boiling point.
 Specific heat

Whole milk : 0.93-0.94 kCal/kg-°K;

Skim milk : 0.95 kCal/kg°K

Varies depending upon the fat content and

temperature.

Thermal conductivity
Lamb’s equation: K=0.0801 + 0.568 Mw
Mw is the moisture fraction
 Acidity
Cow milk : 0.13 to 0.14% (natural acidity)
Buffalo milk : 0.14 to 0.15%
The developed or real acidity is due to lactic acid formed
as a result of bacterial action on lactose present in milk.

Titrable acidity = developed + natural acidity

pH
Normal fresh sweet cow milk : 6.4-6.6
Buffalo milk : 6.7-6.8
Higher pH value udder infection,
Lower  bacterial action.
The acidity and pH of fresh milk varies with species,
breed, individuality, stage of lactation & health of animal.
 Viscosity

Materials of high viscosity

•Require a large surface, slow moving type agitator to
move them properly.
•Cause a slow moving film on heating and cooling
surfaces, and thereby reduce the rate of heat transfer.
•Require high pump pressure for forcing them through
pipe lines.
 Viscosity
Viscosity of milk forms, Pas
Temperature, °C
10 20 40 80
Whole milk 2.79 2.12 1.24 0.68
Skim milk 2.44 1.74 1.03 0.53
Whey 1.71 1.26 0.82 0.68
Also varies according to composition, age and treatment.

Viscosity increases by
•Increase in concentration
•Homogenization
•Ageing at low temperature.
 Viscosity

Newtonian fluids:
Milk, skim milk, cheese, whey permeate, etc.

Non-Newtonian fluids :
Suspensions, pastes, emulsions, etc.
 Surface tension
Force per unit length acting on a length of its surface
or the work done in increasing its surface area under
isothermal conditions.
The surface tension forces are responsible for the
finely dispersed liquids to form spherical droplets
(minimum surface area to volume ratio).

Surface tension,mNm-1
Surface tension
Water 72.6
Cow milk 52
Buffalo milk 50.5
Whey 0.68
 Color of milk
The color is a blend of individual effects produced by :
(1)colloidal casein particles and dispersed fat globules,
both of which scatter light, and
(2)carotene (to some extent xanthophylls), which
imparts a yellowish tint.

Thus, the color of milk ranges from yellowish creamy

white (cow milk) to creamy white (buffalo milk).

The intensity of the yellow color of the cow milk

depends on the factors such as breed, feed, size of fat
globules, fat percent in the milk, etc.
 Color of milk

Greater intake of green feed : Deeper yellow

color,
Larger the fat globules and higher fat % 
greater is the intensity of yellow color.

Skim milk has a bluish and whey a

greenish yellow color.
 Refractive index

Indicates adulteration, especially watering.

Average refractive index of cow milk : 1.3461
buff. milk : 1.3477 at 40°C

Total refraction is sum of individual refractions of

the constituents present in the solution.

For determination of adulteration, freezing point is

more reliable than refractive index.
 Flavor

It is composed of smell (odour) and taste.

The flavor of milk is a blend of sweet taste of

lactose and salty taste of minerals, both of which
are damped down by proteins.

The phospholipids, fatty acids and fat of milk also

contribute to the flavor.
Changes in flavor/ abnormal flavor occur due to
• Type of feed
• Chemical composition as well as chemical
changes
• Season
• Stage of lactation
• Condition of udder
• Sanitation and other conditions during milking
and subsequent handling of milk, during
storage
• Bacterial growth
• Addition of foreign material
• Absorbed materials
 Agitation

Agitation of dairy products containing butter fat

should be gentle but complete and uniform.

Severe agitation Clumping and churning of butter

fat and disturbances in cream formation.

Insufficient agitation  Localized over heating and

burning of products (Pressure intensifies the
churning effect of agitation )
 Expansion of milk

The expansion of milk is of practical

significance because of its bearing on the
capacity of tanks.

Milk product which have entrapped air in

them greatly increase in volume as the
temperature rises.
 Overrun
When air is incorporated into a whipped or frozen
product, the density decreases. The amount of
entrapped air incorporated is measured as overrun.
Increase in volume
Overrun  x100
Original volume

Wt of original liq  Wt of same vol of aerated prod

Overrun  x100
Wt of original liquid

Overrun of 2-3 times the total solid contents are

recommended.
Too low overrun  heavy product
Too high overrun  Too light and fluffy
 Foaming of milk

Pure liquids do not foam and the foaming of solution is

correlated with the surface activity of the solutes.

REMEMBER….
Less Foam Transient Foam Persistent foams

Mixtures of liquids of Solutes which lower Solutes which lower

similar chemical type the surface tension the surface tension
and surface tension moderately strongly in dilute
solution, e.g. proteins.
Aqueous solutions of
highly hydrophilic
solutes, e.g. sucrose.
Selection of metals for milk processing and handling

Milk reacts on certain metals, so that a small amount of the

metal is dissolved in it.

The metallic salts, thus formed, may give rise to a

“metallic” taste in the milk.
Factors influencing the degree
of action by milk on metal
• Temperature of milk
• Amount of free air in milk
• Acidity of milk
• Presence of sugar
• Type of metal
• Cleanliness and polish of metal
• Period of contact
Selection on metals for dairy equipment

• Non-toxic
• Insoluble (in milk or its products)
• Non-absorbent
• Highly resistant to corrosion
• Good agents of heat transfer
• Easy to clean and keep bright

• Low cost
• Durable
• Light, yet strong
 Selection on metals for dairy equipment
• Most dairy equipment are made up of 18:8 (18 Cr and
8 Ni) stainless steel.

• Cu is used for brines as brine frequently corrodes the

18:8 metal and holes may appear.

• A nickel alloy called Inconel ( 80 Ni, 14 Cr and 6 Fe) is

preferred to s.s. in that it can be more readily soldered
where soldering is preferred to welding. (Not used with
brine)

• Al also has considerable uses. But it is corroded by

ordinary alkaline dairy cleaners and sterilizers.
(So plants using Al equipments have to use an
aluminum cleanser throughout the plant, which is
somewhat expensive.)
 Selection on metals for dairy equipment
• Soldering is widely used in fabrication of dairy
equipments (½ tin and ½ lead). Welding is used to
join s.s. parts.

• Small traces of Cu, Fe and Zn induce oxidized flavor.

• Iron induce fishy flavor in butter.

• Also the presence of metal acts as a catalyser, which

accelerates the rate of oxidation of the butter fat in the
milk
 Selection on metals for dairy equipment

For freedom from metallic off-flavors, there must be no

exposed Cu or Cu containing alloy. A perfectly tinned
surface or some of the s.s. of the same composition are
safe.
(Ag, Pl, Hg are poisonous)

Tin is quite soluble in milk, but luckily it does not cause off
flavors. It can be replaced by refining.

Al is moderately soluble, but does not affect flavor

materially. It can be easily repaired.

Corrosion passivity of metals are also required.

 Assignment

• What are the important properties of milk, which

affect the processing?
• How the density and viscosity of milk affect the milk
processing operations?
• What are the factors that affect the flavor and color of
milk ?
• Why the freezing temperature of the milk is slightly
lower than water ?
• Why the boiling temperature of the milk is slightly
higher than that of water ?
• Name the desirable characteristics of metals to be
used in milk processing equipment.
• Explain the working principle of a lactometer ?
Thank You
• In 2001 India became world leader in milk production at 84
million tonnes.
• Proteolytic bacteria: Those break proteins (Proteo+lysis), e.g.
Cl. Botulinum
• Cp is highest at temperature of 19.4°C (67°F) and decreases
rapidly above and below this point.
• The greater the percentage of cream the more pronounced is
the change.
• Higher percentage of fat results in lower specific heat, except
in immediate vicinity of the 67°F (19.4°C), where the apparent
specific heat is greatest for the milk with the highest fat
content.
• Natural acidity is caused by presence of casein, acid
phosphates, citrates in milk.
• Titrable acidity is usually expressed as % of lactic acid and
for stored milk it is equal to sum of natural aciidity_+
developed acidity.
• Developed or real acidity is due to lactic acid formed by
bacterial action on lactose.
• Food acids are organic acids and weak acids. The inorganic
acids (HCl, H2SO4 , etc.) are strong acids. In inorganic acids
the dissolution of H+ is more, so pH shown is less. But in
organic acids, more binding of hydrogen ions. So
dissociation is less. So pH is not totally indicated. So acidity
is a better measure than pH.
 Main constituents of milk

1. Water 87% Vitamins:

2. Fat (Lipid) 3.0% A, B complex
3. Milk sugar (Lactose) 4.9% C, D, E and K
4. Casein 2.9%
5. Albumin 0.6%
6. Ash 0.7%
 A litre of milk will supply :
Fat 45gm Vitamin A 1180 I.U.
Lactose 18gm Vitamin C 140mg
Proteins 32gm Thiamine 0.55mg
Calcium 2.15gm Niacin 0.06mg
Phosphorous 0.06gm Biotin 0.29mg
Pantothenic 0.21 mg
acid
Folic acid 0.16mg
Vitamin B12 1.5mg
Daily consumption of ½ ltr milk by
children meets the following needs
Ca 70% Vit A 25%
Mg 25% Vit D 15%
Selenium 100% Protein 30-50%
Vit B2 70%
 Food value of different types of milk (100 g)
Water
Constituents Units Cow Goat Sheep
buffalo
Water g 87.8 88.9 83.0 81.1
Protein g 3.2 3.1 5.4 4.5
Fat g 3.9 3.5 6.0 8.0
Carbohydrate g 4.8 4.4 5.1 4.9
Energy kJ 275 253 396 463
Sugars (lactose) g 4.8 4.4 5.1 4.9
Cholesterol mg 14 10 11 8
Calcium IU 120 100 170 195
Saturated fatty acids g 2.4 2.3 3.8 4.2
Monounsaturated
g 1.1 0.8 1.5 1.7
fatty acids
Polyunsaturated fatty
acids
g 0.1 0.1 0.3 0.2
 Standards of different milks in India
Type Region % Milk %
fat MSNF
Buffalo milk (Assam, UP, WB, Bihar, etc. 6.0 9.0
(Or, Raj, Tripura, AP, etc. 5.0 9.0
Cow milk (Chandigarh, Haryana, Pb) 4.0 8.5
3.5 8.5
Orissa 3.0 9.0
Goat milk 3.5 9.0
Orissa 3.0 9.0
Standardised milk 4.5 8.5
Recombined milk 3.0 8.5
Toned milk 3.0 8.5
Double toned milk 1.5 9.0
Skim milk <0.5 8.7
Determination of specific gravity of milk by Lactometer

• One instrument is graduated into a

hundred parts. Milk is poured in and
allowed to stand until the cream has
formed, then the depth of the cream
deposit in degrees determines the quality
of the milk.

• Another instrument, invented by Doeffel, is

two inches long, divided into 40 parts,
beginning at the point to which it sinks
when placed in water.
 Some other types of hydrometers
• Alcoholometer : alcoholic strength of liquids

• Saccharometer :amount of sugar in a solution

• Thermohydrometer : that has a thermometer

enclosed in the float section

• Barkometer : strength of tanning liquors used in

tanning leather

• Battery hydrometer : charge of a lead-acid battery

can be estimated from the density of the sulfuric acid
solution used as electrolyte

• Antifreeze tester : testing the quality of the antifreeze

solution used for engine cooling