Question

Write a note on management of fresh milk.

Answer 1

Upon standing for 12 to 24 hours, fresh milk has a tendency to separate into a high-fat cream layer on top of a larger, low-fat milk layer. The cream often is sold as a separate product with its own uses. Today the separation of the cream from the milk usually is accomplished rapidly in centrifugal cream separators. The fat globules rise to the top of a container of milk because fat is less dense than water. The smaller the globules, the more other molecular-level forces prevent this from happening. In fact, the cream rises in cow's milk much more quickly than a simple model would predict: rather than isolated globules, the fat in the milk tends to form into clusters containing about a million globules, held together by a number of minor whey proteins.

Answer 2

Management of fresh milk:

• The fresh milk should be placed in the cold temperature or in the refrigerator after taking it from the store. The temperature should not reach above 400 C to get the fresh milk.
• The preservation of the fresh milk is very important to keep the milk healthy so after refrigeration shaking the milk is needed to spread the cream properly in the milk and to distribute the cold in the fresh milk.

To know more about management of fresh milk

During summer season a milkman usually adds a very small amount of baking soda to fresh milk

https://brainly.in/question/2232322

The concept of pyramid packing of milk

https://brainly.in/question/1238631