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