Work process in the laboratory


The milk enters the milk station by the tank, the sampler pays attention to the smell, color and any foreign objects in the milk, and after stirring 20 times, the sample is taken and enters the laboratory.

 


Improve milk quality
Improve milk quality

Appearance check

First, the appearance, color of milk and the absence of fat scabs or pink spots caused by blood clots or improper diet are checked.
If the pink color of milk is suspected, the cause should be investigated. This may be due to the presence of sugar beet in the cow’s diet, but the possibility of blood in the milk should be investigated.
To do this, the laboratory specialist places the sample in a centrifuge for 2 to 3 minutes. After that, if a blood clot settles to the bottom of the sample container, it indicates a milk defect and the milk will return.

After the physical examination, the alcohol testing phase begins.

Different factories have different degrees of alcohol standard, including 72% and 68%. In the laboratory unit of this company, the standard alcohol level is 72%. We have 1 1 and 1 2 alcohol. For example, we pour 2 cc of alcohol and 2 cc of milk, if the milk is healthy. No clot will form and if the milk is of poor quality, a clot will form.
Pour 1 2, 2 cc of milk and 4 cc of alcohol in alcohol, if the so-called battle milk indicates the excellent quality of milk.

The next parameter that is very important is the temperature of the milk.

The temperature of the milk should be 4 degrees Celsius, but below 10 is acceptable, provided that the alcohol test did not show any problems, the milk is approved. One of the things that is done in the milk station of this company is to plate the milk and bring it to the desired temperature.

The next parameter is the antibiotic test.

This test is very important and like the alcohol test, it must be done to check the quality of the milk before emptying it into the silo tanks.
Different kits are used in the antibiotic test because the weights of the milk received are sometimes different. These kits are stored in an incubator at a temperature of 38 degrees.
The antibiotic kit is placed in such a way that milk samples are taken by its own pipette and poured into the kit well. The kits are placed in an incubator that provides a temperature of 38 degrees, which is similar to human body temperature.
After about 3 minutes, the bacteria is activated and in 3 minutes after the paper kit that we put in the well, it rises and two marker lines appear. However, if antibiotics are added to the milk, the bacteria in the kit will be killed and no marker line will appear in the kit.

The next parameter  is the examination of fat and milk water.

Checking the fat and milk water is an important economic item of the milk of respected farmers. With the water meter, the water added to the milk is measured. The accuracy coefficient of the device used in this company is 0.99%, which can be ignored up to 1%.
One of the important points of the water meter is calibrating it, which must be done before starting work with the device. Because the sensitivity of the water meter is so high that sometimes restarting, sunlight or even a slight shake can change the accuracy of the device.

The method of the hydrometer is to measure the freezing point.

This device specifies any additives to milk such as Vitex or baking soda or salt, etc. and the device gives an error. In case of any violation, the milk will be prevented from draining and the milk will be returned.
Abnormally low milk fat can be caused by extreme cold, air currents, upsetting and stressing the cow, changing the milking machine, changing the type of forage, giving the cow plenty of watery forage like corn silage, giving the cow too much salt.

The next parameter is the EcoMilk device.
The laboratory expert first mixes the milk sample several times to homogenize it and then puts it in an acoustic device and the following items are measured.
    • .Fat
    • .Density
    • Total solid
    • Lactose
    • Salts
    • ..Protein
    • .SNF
    • .Added Water
    • .Temp sample
    • Freeze point

The next parameter is the density of the milk, which in addition to the eco-mill device, a densitometer can also be used.

Density is the density that is the ratio of mass to volume of milk that is calculated. If the milk contains additives or water, they have a lower density and high quality milks have a higher density.

The next parameter is the microbial load of milk, which is checked by a reductase test.

The sampling containers and syringes used in this experiment are all sterile and the samples are checked at different times and take at least 7 to 8 hours. Of course, the dairy factories to which the company sends milk also re-announce the microbial load.

The next parameter is the boiling test.

In this test, some milk is boiled in a test tube and its clotting or non-clotting is checked.
If the milk coagulates, it indicates that the quality of the milk is inadequate. In this case, this milk can not withstand the production process. In fact, the clotting of milk due to boiling indicates the high acidity of milk. Of course, it is noteworthy that with the milk boiling test, the lactic acid concentration below 2% can not be detected.
For this reason, the boiling milk test is not an accurate method for measuring milk acidity. However, if the milk sample clots in this test, it will not be suitable for entering the milk production line. Acid testing is performed in the company’s laboratory to fully ensure the pH of milk.

The next parameter is the acid test

Milk acidity should be between 13.8 to 15. To confirm the entry of milk into the sterilized milk production line, it is very important to check the pH of the milk

After performing all the above-mentioned tests in Work process in the laboratory, if all the tests are confirmed, the milk enters the received tank silo and enters the plate and reaches a temperature of zero degrees and enters the 15 ton milk storage tanks. Through these tanks, milk is loaded by a special trailer for carrying milk
. Of course, sampling is done again from the tank silos as well as the loaded trailer, and alcohol and acid testing and temperature check below 4 ° C, etc. are performed. Exactly the same test steps that were used to receive the milk are performed before sending the milk

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