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Transactions of the INDIAN CERAMIC SOCIETY   Vol. 16  1957
AN APPARATUS FOR DOMESTIC PASTEURISATION OF MILK*
N. N. GODBOLE**
Pages : 107-110
DOI : 10.1080/0371750X.1957.10877738
Abstract
Milk used for drinking purposes should be pasteurised for hygienic and other reasons. In the case of dairies, pasteurising is done with the help of steam. In houses it is boiled for want of a suitable alternative. The object of pasteurising is (a) to destroy certain disease producing organisms and bacteria and to retain others which are said to be helpful, (b) to prolong the keeping quality of milk by about 60 to 72 hours and (c) to retain its digestibility which is seriously affected by boiling. The boiling point of milk is 100.2°C. Its specific gravity normally ranges between 1.028 to 1.033 (g/ml) and free acidity between 12o to 25°. When the acidity rises to 26 and beyond, milk coagulates, even at a temperature of 30°C. Milk is an emulsion of fat and proteins, the other main ingredients being sugar, salts of iron, calcium and phosphates, vitamins, ferments, etc. The proteins are of three types, casein, albumin and globulin, the former being the major constituent.
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