MILK
Determination of specific gravity.
Determination of density serves to discover if the milk is watered or
if the flat lacks in the milk. This control we effect by special
instruments ( Lattodensimetri)
Determination of cryoscopic index.
Determination of cryoscopic index serves to discover if the milk is
watered. This control we effect by a special instrument called
Winter’s cryoscopic.
Determination of the flat.
This determination serves to part
the flat and to measure its volume.
This control we effect by Gerbes’
method.
Determination of the nitrogenous
substances.
With this determination we can to
measure the fraction responsible of
the cheese. This control we effect
by Kjeldahl’s method.
BUTTER
Butter has composed of fat substance of milk.
Conservation of the butter.
To have good conservation of this product we execute
this procedure:
Washing and Mixed;
Salting;
Addiction of antiseptics;
4. Refrigeration;
5. Dehydration.
Determination of the flat.
The components of butter are dissolved in sulfuric acid
and amyl alcohol and their volume in assessed in a
test-tube. This control we effect with Gerbes’
method.
Determination of reichert-meissl-wollny
and polenske’s indexes.
The index R.M.W. is gived of the
quantity of alkaline solution that it
serves to neutralize the soluble fat acids
in water.
The Polenske’s index is gived of the
quantity of alkaline solution that it
serves to neutralize the insoluble fat
acids.
Butter’s substitutes
Butter’s substitutes are Margarines.
They are food fatties emulsified with
water or lean milk that they imitate
butter’s characteristic.
CHEESE
Cheese is the product drawn milk by means of coagulation of casein
from.
Cheese production technology.
These are the factors that condition the preparation of different
types of cheese:
Acidity of milk;
Velocity of coagulation;
Seasoning.
Preparation of cheese include these stages:
Preparation of milk;
Heating and coagulation of milk;
Separation of the serum from coagulum;
Moulding, Squeezing, Salting, Pressing;
Maturation of curd.
TYPES OF CHEESE
Mozzarella
Stracchino
Scamorza
Provolone
Pecorino
Groviera
Mascarpone
Parmigiano
Ricotta