Milk density: what the table of indicators in kg m3 depends on, how to increase
The density of whole milk is one of the most important quality parameters of this product. All substances are balanced in it in such a way that for thousands of years it was milk that became for humanity a source of essential minerals, vitamins and a complex of easily digestible proteins. The density of milk determines the naturalness of the product and its nutritional value.
What is the density of milk and its norm
Density is the amount of milk (mass) at +20 °C, equivalent to the amount of distilled water at a temperature of +4°C, with equal volumes of liquids.
Milk is a heterogeneous liquid, consisting of various components, the product will certainly contain:
- protein;
- milk fat;
- lactose;
- water;
- complex of mineral s alts.
Increasing the content of protein, lactose and mineral s alts in the liquid increases the density of the product. High fat content reduces the rate. Skimmed milk will have a higher rate. The specific gravity of whole raw milk is normally 1.028. It is measured with a hydrometer. Values may vary slightly.
| Dairy | Density kg/m 3 |
| Whole | 1,0127-1,032 |
| 1,028-1,030 | |
| 1,033-1,035 | |
| 1,038-1,040 | |
| 1,005-1,020 |
Adding 10% water to whole milk reduces the figure by about 3 kilograms per cubic centimeter. If the density is below 1.0127, water is present in the milk, exactly 1.0127 is suspicious, 1.0128 - a quality product is analyzed.
Factors affecting density
It increases when water is added to milk and decreases when reverse is mixed with it. But, even for a conscientious owner, indicators can change for a number of reasons;
- seasonal fluctuations in fat content;
- features of livestock nutrition;
- cattle breed;
- depends on the lactation period (in the first months after calving, the fat content of cow's milk is higher);
- animal he alth.
To bring the indicator to an average value, the combined milk is measured (from different cows, with a different percentage of fat content).
Is it possible to increase the indicators
They can be increased by keeping animals. Cows should be regularly examined by a veterinarian. It is necessary to ensure that animals do not suffer from mastitis, diseases of the gastrointestinal tract. Mandatory monitoring of calving cows.
The milk of diseased animals is additionally checked, it is usually discarded and is not sold or processed.
Pigred livestock is capable of producing a quality product. Dairy breed animals provide an increased amount of protein and minerals in milk compared to other types of cattle. Mineral supplements and vitamins are necessary for the feed.Animals are provided with high-quality hay, vegetables, roughage to improve digestion in winter, and are pastured in summer. Careful selection of pasture affects the quality of the product.
Regular cleaning of the barn, change of bedding, treatment of drinkers and feeders prevent the development of dangerous diseases in cows.
Important to remember! After calving, the first days the cow produces colostrum, which is necessary for the calf, then milk with a high protein content.
The complex of these measures allows you to increase the amount of protein, mineral s alts, and hence the quality and density of the product.
It is necessary to ensure that water does not get into the product during milking and storage of products. Immediately after milking, the figure will be higher, since the milk fat is still evenly distributed in the product. After storage, when it rises to the surface, the density index will decrease.
Measurement methods
Large farms have well-equipped quality control laboratories. To measure the density, whole milk is poured into a graduated cylinder up to half or 2/3 of the volume at a temperature of +20 °C. A hydrometer is immersed in it. The indicator is recorded.
Important: for accuracy, take at least 2 measurements and calculate the average value.
There are no laboratories on the personal farmstead, the quality and density of milk are checked as follows:
- A few drops of milk are added to a container of water, if they are immersed in water, gradually dissolving, the product is of high quality, milk into which water has entered, spreads like a film over the surface.
- Milk is mixed with alcohol in a ratio of 1:2. A quality product will curl up in flakes. Diluted low gravity milk does not flake for a long time.
Simple methods allow you to determine the density and quality of milk.You can also find it when buying on the market or from an unfamiliar manufacturer. This is one of the most important quality parameters of the product. It must be measured when sending milk for sale or further processing.
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