Milky chemistry ,part 2

Start reading this only after part 1( i think thats the right procedure) How can you ascertain the quality of milk? Shall i share an idea..? Ok , check the pH of the milk. pH of good milk( cow milk) lies in between 6.5 and 6.7 . Milk is little acidic. Fresh milk is least acidic or somewhat neutral. When fermantation take place, that is due to the bacterial activity milk become more and more acid. That is milk having pH below 6.5 is having enormous number of bacteria. So its better to drink alkaline milk, is'nt it..? No, dont try milk having pH greater than 7. People nowadays force the cow to yield more milk by injecting some hormones. These cows are more susceptible to udder infection and other disease which attribute the alkaline nature of milk..so never use milk having pH greater than 7.So carry a pH meter with you always if you are willing to drink fresh and pure milk.The acid present in pure milk is lactic acid.( do you know that lactic acid in humanbody attracts mosquitos and will help them to focus their target even from a large distance.) Have you ever seen the label 'pasteurised toned milk,homogenised'. What do all these terms signifies? I already told about toned milk in part 1. What is pasteurised milk.? Pasteurisation refers to the process of heating the milk(any substance) for a definite time and then cooling immediatly. It is of many times.HTST(High temperature short time milk) is heated to 71.7 degree celsius within 15 to 20 seconds. In UHT(Ultra Heat Treatment), milk is heated to 135 degree celsius within one second. Pasteurisation increases the shelf life by decreasing the microbes.Homogenised milk feels creamier in mouth. Milk is an emulsion. Fat and liquid molecules are enemies. They dont like to meet. This is the reason for formation of a yellow layer or skim over the milk.Homogenisation tries to have a compromise in between fat and liquid( oil and water) by reducing the size of fat and then disperced. So whenever you buy milk packet check its pH and also ensure whether it is Pasteurised and Homogenised.. Continue reading part 3

Milky chemistry, part 1

"The most sincere form of love is love for food," not my opinion,It's Bernard Shaw's opinion. Who would'nt like food? Now shall we discuss some food chemistry? I think its better to start discussion with milk (the first food of any mammal). Milk and honey are the only articles of diet whose sole function in nature is food. Milk is an apt example for oil in water emulsion. 87% of milk is water. he he he, in addition to this people add some more water to cheat us.:-D.. Have you ever seen a label 'toned milk' in milk packets? Anybody? Next time you just note it.. Actually this toned milk means a mixture of pure raw milk, water and milk powder..If commoners add water to milk, its cheating. But if a multinational company do this ,its called toned milk..This is what called as socialism. Shall we start our milky chemistry with a magic? Magic is a close friend of chemistry. Chemistry in its childhood was known under the name alchemy.Early days of alchemy was nothing but magic. Before starting the magic show i should like to say my reference is http://chemistry.about.com Ya lets start the show. Take a glass of milk. Everybody , please be fast. Got it? Ok, then we want some food colours..If its not there in your house, go and get it from a bakery or coolbar. Put a very little quantity of that colour in milk. You can see the colour is neither spreding nor dispercing. Now let see what happens if some detergent powder is added to .It will be a feast and treat for your eyes.I am sure you will be shocked to see the magic created by an invisible painter. Colour will start spreading and will start dancing.. What is the chemistry behind this? Detergent break down the proteins and also will reduce the surface tension.Reaction with detergent and protein creates all this magic.This experiment is a proof for rich protein content in milk.( dont forget to do the experiment, its really amazing). (read part 2)