- This test is performed by the UTH milk industry to accept or reject a raw milk coming from the farm
- A higher instability to the ethanol is recognized when milk precipitates very fast afetr adding ethanol at 75%
- old refernces related this problem with milks taht are too acid or too alcaline
This is the ethanol test we are doing with 68% ethanol. when 1:1 volume of ethanol and milk is shaken, can observe coagulated particles if milk contains around more than 0.21% acidity. Acidity starts to develop with the action of microbes especially the LAB. Ethanol and acids form esters which appear as clots.
We have seasonal variations related to protein stability to ethanol yet no apparent cause of such problems. Mastitis and microbial counts may be involved. Nutritional factor such us low energy intake and diet mineral balaces have been pointed out as possible causes. Ethanol stability have been also related to ionic Ca in milk. Total Ca in milk is rather stable but ionic Ca varies related to the proportion of total Ca link to caseins. Concentrations of other ions in milc K, Mg, Na, Cl and fosfates are also important.
Some researcher also suggest that ethanol is no a good test for protein stability for the industry.
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