I will look at the physical properties of UHT milk when stored over time. I expect fat separation, gelation and sedimentation and I'm interested in advice on an easy method for measuring sediment formation.
measure creaming index and then optimized for particle size for decreasing the rate of sedimentation
Two methods for measuring sediment in milk, one method was call (The mixed sample).It use cotton disc and pressure .568 ml from milk passes through disc at 25-27 c and than standard discs . The tool is found in any milk factory .
The Second method (off-bottom test) is inter in milk then cotton disc pulls by Piston and the disc take than standard discs
This paper may be useful for you
Microbiological and physicochemical analysis of different UHT milks available in market
By :Ammara Hassan1*, Imran Amjad2 and Shahid Mahmood1
African Journal of Food Science Vol. 3(4). pp. 100-106, April, 2009
Refer this article please. It contains many valuable information on this topic.
you should use the "lactostrae" for determine many factor in the milk .. such as Snf .. fpp and ... Lactostar automatic analyzer is a
quick and reliable method to determine the costituent of milk
You can easly measure fats, protein, lactose, Solids Non Fat, and freezing point. In every kind of milk (e.g. cow milk, raw milk, skim milk, sheep's milk etc.). The measure resolution is 0.01% and the repeatability less than 0.04%. The unit is calibrated with two reference milks. Calibration takes place automatically
.. on pic of the device is attached
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oh ..
would you follow me ?
best regards
http://www.laboscientifica.it/foto/strumenti/LACTOSTAR1.JPG
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