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Dairy Industries - Coggle Diagram

- - - - Milk generally has an acidity of 1.3 to 1.7 g/L expressed as lactic acid. The normal acidity of milk is mainly due to its casein content (0.05-0.08%) and phosphates. Carbon dioxide (0.01-0.02%), citrates (0.01%) and albumin (less than 0.001%) also contribute to acidity.
        
        Milk is much more viscous than water. This higher viscosity is due entirely to the fat in the globular state and the macro-protein molecules; the viscosity decreases with increasing temperature.
- - - - Condensed milk is yellowish in color, has a very sweet taste, a delicate smell and a consistency that, without being totally liquid, is not too viscous either. Unlike evaporated milk, condensed milk is a sweetened concentrated milk. Thanks to its high sugar content, 54 grams/100 grams of food, it is not necessary to subject this milk to any heat treatment to guarantee its conservation, since sugar acts as a preservative.
  - - - Powdered milk or dehydrated milk is obtained by dehydrating pasteurized milk. This process is carried out in special towers called spray, where the water contained in the milk is evaporated, obtaining a yellowish-white powder that preserves the natural properties of the milk. To drink it, the powder must be dissolved in drinking water.
- - - - More than 95% of the total lipids in milk are in the form of fat globules ranging in size from 0.1 um to 15 um in diameter. Fat globules are covered by a membrane 8 to 10 nm thick, whose properties are completely different from those of plasma.
- - - - Although washing the teats is essential to obtain milk of good microbiological quality, the environment and the milking and milk storage equipment are no less important, since they are often the most important source in terms of microbial contamination.
        
        If the equipment has an adequate design, correct installation and good hygiene, it should not present a worrying element in terms of microbial contamination. The existing microbial flora in a milking equipment can be variable, and this is related to the type of detergent and disinfectant, the cleaning technique, the washing temperatures and the state of the rubber parts.