Milk Oil External Fat Calling

Milk Oil External Oil Search
Milk Oil External Oil Search

One of the most important issues in dairy farms is to know the fat and protein ratios of raw milk, the total number of bacteria and the number of somatic cells. These values ​​are also effective in determining the quality of raw milk. If milk fat is low, the total number of bacteria and somatic cells is high, the raw milk quality is low. Low milk fat, the ratio of proteins to fat and milk in milk, shows the risk of acidification. The fact that the total number of bacteria in milk is high is not enough attention to cleanliness during milking and heralds the problems in milk cooling process. The high number of somatic cells in milk is an indicator of an infectious disease in the animal's udders. All these values ​​prevent the production of high quality milk.

Turkish Food Codex issued by the Ministry of Agriculture and Rural Affairs Communiqué on raw milk and heat treated drinking milk (Communiqué no: 2000 / 6), raw milk and processed milk and milk products used in the production of milk, appropriate techniques and hygienic conditions to produce, storage, transportation and marketing. The annexes to the Communiqué also contain the characteristics and limit values ​​that raw milk and processed milk should carry.

In the determination of fat in milk carried out in laboratories, other elements of milk except fat are broken down with the help of sulfuric acid and the amount of fat released is clarified by using amyl alcohol.

The oil content determination method developed by Gerber at the end of the 1800 is still in use today and has entered both German standards (DIN 10479) and international standards (ISO 2446). This classical method is also used as a calibration and reference method for rapid milk analyzers.

Authorized laboratories also carry out studies to search for non-dairy fat in milk within the scope of chemical food analyzes. The standard used in these studies is as follows:

  • TS ISO 2446 Milk - Determination of fat content