Milk quality record February 2020

What is milk Acidity & Heat stability:

Fresh raw milk is prone to bacterial growth and easy to get contaminated if not treated within stipulated time.

As raw milk increase in age, bacterial count also increases. During the microbial multiplication in milk the lactose converted into lactic acid, which results decrease in the pH value and increase acidity of milk.

It could also be used as a measure to study the heat stability of milk during processing. Acidity of milk more than 0.17% would result in the curdling during heat processing. That's why milk lady always recommend to the customers to boil the milk immediate after you receive, especially in summers, when ambient temperature is higher and microbial growth become faster, However milk lady try to supply milk much earlier in summers comparing to winters to avoided any spoilage of milk. During the month of February as temperature increases, COATA conducted Acidity & Heat stability test 4 times by collecting random samples of milk and found all milk samples within the acceptable range of milk acidity (0.17%)Results are given below: