Find out the amount of 7.5% fat buffalo milk
and 0.5% fat separated milk to obtain 5000
litre of 4.5% fat standardized milk.
Answers
Answer:
22.1 Introduction
Many dairy processes require standardization of the chemical composition of milk meant for market purpose or milk products manufacture. Standardizing milk might require control of only one component (usually fat) while allowing the others to vary or control two or more components simultaneously.
22.2 Standardization
It may be defined as the adjustment of one or more of the milk constituents to a nominated level. In market milk industry, this normally involves reducing the butterfat content by addition of skim milk or through the removal of cream.
22.2.1 Objectives
To comply with the legal requirements for particular milk/dairy products.
To provide the consumer with a uniform product.
To ensure economics in production.
Addition of skim milk increases the volume of milk available for sale and removal of cream allows the production of other value added dairy products such as table cream, butter or other high fat products.
22.3 Methods of Calculation
For standardization of milk or cream for product manufacture, usually the proportions of the various ingredients of known composition to be mixed, is required to be estimated. This can be done by:
Pearson's Square method
Algebraic equations