Dry matter

Color. Natural milk of healthy animals is white or slightly yellowish color. Cream shade lipohromy carotene and cause milk fat. When the disease of cows in jaundice, piroplasmosis, eating vapor pressure calculator some plants the color of milk is too yellow. Mastitis, udder tuberculosis, some micro-organisms that produce pigments as well as plants like bugloss, horsetail cause pink and bluish hues.
Taste milk of healthy cows barely sweet. When feeding cows sage, onion, mustard field it becomes bitter. Patients with tuberculosis mastitis and animals, and cows in late lactation give salty milk. As a result, life of some microorganisms may acquire milk soap, bitter taste.
Consistency natural milk homogeneous, without mucus, flakes, vapor pressure calculator white and inductile. Milk, diluted with water, vidviykamy and obtained from cows with TB udder catarrh and has too watery liquid consistency. Milk contamination by microorganisms that produce enzymes and udder disease mastitis cheese gives it consistency.
Density. During understand the ratio of the mass density of the liquid at 20 C to the mass of the same volume of water at 4 C, ie the temperature of maximum density. It is expressed in kilograms per cubic meter (kg / m3) and a hydrometer degrees ( A).
Index density of milk used for the conversion of milk, expressed in liters, in kilograms, and vice versa, as well as to determine the naturalness of milk, calculate the amount of dry matter, skimmed milk and other balance of its components at the appropriate formulas. The density of natural cow's milk ranges from 1027 to 1032, some animals - from 1026 to 1034 kg / m3. On average for skimmed milk cows it was adopted as a constant value, which is 1030 kg / m3. Skim milk density is higher than the density of whole and is 1036 kg / m3, depending on the fat content of cream - from 1005 to 1025 kg / m3. The true density determined vapor pressure calculator by the temperature of 20 C. For every degree of deviation from 20 C apply the amendment 0,2 A.
Dry matter
2.8575
Density svizhovydoyenoho milk is not much less than the density vapor pressure calculator of chilled or vydoyenoho 2 - 3 hours earlier. This is due to the transition of fat from liquid to solid, resulting in reduced volume and release of milk during milking absorbed gases. Milk has a minimum volume (the greatest density) at -0,3 C and not at +4 C - as water. When mixed with water, natural milk its density vapor pressure calculator decreases and approaches vapor pressure calculator the unit. In this case, every 10% added water reduces the density of milk by about 0,3 A.
Viscosity. During dynamic viscosity vapor pressure calculator or internal pressure, understand the properties of the liquid to carry out resistance when moving one part concerning another. The unit of dynamic viscosity measurement vapor pressure calculator in the International vapor pressure calculator System (SI) accepted pascal-second (Pa s). In practice often used poise (P). The latter is determined by the number 1 dynu force, which must attach to the unit area (1 cm2) to move parallel to the liquid surface at a distance between 1 cm at a speed of 1 cm / s. Easier to use not poise, and cp (0.01 poise, vapor pressure calculator cP). The viscosity of milk usually determines the relative viscosity of water (relative viscosity). On average relative viscosity of milk at 20 C is 1.80 SDR varying from 1.30 to 2.20 SDR (viscosity of water is 1).
Instead of milk viscosity index significantly affect the quantity and chemical structure of proteins, including casein. Other components affecting less viscosity index. During lactation it changes. vapor pressure calculator The viscosity of the colostrum increases to 25 SDR, and the 4 - day 5 of lactation is natural milk. By the end of lactation viscosity increased slightly again to 2.3 SDR. When heated vapor pressure calculator milk to 65 C reduces its viscosity, so the separation of milk is heated to a temperature of 35 - 45 C. When pasteurization at a temperature above 65 C viscosity increases due koahulyatsiyeyi milk albumin. When storing milk and cream viscosity increases. This property of milk is of great importance in the technology of dairy products because fat interferes advocacy. Astringent milk gives the best clot in the manufacture of dairy products and also inhibits excretion of serum. The viscosity of milk is determined not later than 6 hours after vydoyuvannya vapor pressure calculator using a special instrument - the viscometer at 20 C.
Reducing the surface tension of milk compared with water depends on the content in the proteins, fat globules and lecithin. The surface of the fat globules, such as 1 liter of milk is about 50 m2, and the surface of fat per 100 g of cream - 115 m2, milk - skim milk and 175 - 335 m2. The value of surface tension changes depending on a number of fact