The freezing point of a pure water (0°C) depends on the structure and chemical properties of its molecules. Adding solutes to water will depress the freezing point of the solution. The freezing point of milk is lower than that of pure water due to the presence of milk solids. Milk has a constant proportion of […]
Milk Testing Equipment for Rapid Quality Assurance Tests in Milk & Milk Products
Milk testing is an essential component of quality assurance in manufacturing. Dairy processing plants, whether small, medium-sized or large-scale, need robust quality assurance labs with all the milk testing equipment necessary for effecting quality. There are equipment and supplies for rapid tests as well as sophisticated machinery for complex analysis. Milk quality assurance begins at […]
Rose Gotlieb Method of Butterfat Determination
Compositional analysis of milk is a basic quality assurance procedure to ascertain the quality of the product. Milk fat is a crucial content of the product that determines the value of milk. Rose Gotlieb method of butterfat determination is useful in determining butterfat content of milk, especially if the product has other additives like sugar […]
Best Machines for Making Ice Cream, Sorbet, & Frozen Yoghurt: Buyer’s Guide
You will agree with me when I say that getting the best ice cream making machine for your kitchen can be a piece of work. As you can see from this post, you can make ice cream using equipment and materials you already have in the house. That is quite easy, until you begin to […]
Hardware Disease in Cattle: Healthy Cows Eat Magnets
Hardware disease in cattle, also known as bovine traumatic reticuloperotonitis, is one of the most overlooked phenomena by cattle farmers. Farmers are quick to deal with bacterial, viral, or fungal diseases but often ignore hardware disease, which is just as devastating. It is quite a serious disease given that cattle do not have the intelligence […]
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