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02.temp Determination

The document outlines the procedures for measuring the temperature of milk, emphasizing the importance of chilling and storage conditions. It describes the principles of heat transfer and the use of thermometers for accurate temperature readings, with specific guidelines for handling and hygiene. Standard temperature requirements for raw and pasteurized milk are also provided, along with precautions for using thermometers.

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fawad ahmad
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6 views3 pages

02.temp Determination

The document outlines the procedures for measuring the temperature of milk, emphasizing the importance of chilling and storage conditions. It describes the principles of heat transfer and the use of thermometers for accurate temperature readings, with specific guidelines for handling and hygiene. Standard temperature requirements for raw and pasteurized milk are also provided, along with precautions for using thermometers.

Uploaded by

fawad ahmad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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Description Signature

Written by:

Reviewed By

Approved By:
Definition and Explanation:

The amount of heat energy present in the specific amount of milk describes the pretreatments of milk as

chilling of milk, storage of milk. Lesser the temperature of milk more will be its storage time depending

upon the quality of milk.

Principle:

Energy transferred from higher energy level to lower energy level, The heat energy from any substance

(either liquid or solid or gas) is transferred to fluid present in thermometer either or from fluid of

thermometer to substance by conviction or conduction or radiations results into contraction and

expansion of fluid in thermometer which is measured on scale corresponds to temperature of any

substance. Reading of thermometer scale will indicate the temperature of sample in °C or °F.

Scope and Application:

This method can be used to determine the temperature of fresh milk in field and at reception to

determine the chilling requirements of fresh milk. In factory temperature determination of liquid milk is

used for various reasons.

Standard: < 08oC for raw and pasteurized milk.

Reagents / Chemicals Required: Nil

Procedure:

1. Thoroughly mix the sample to get representative sample.

2. Dip thermometer bulb in it in such a way it should not touch the bottom and walls of beaker.

3. Allow to stay thermometer in sample for at least for time that thermometer column no more

move upward or down ward.


Mercury thermometer, gives same reading if stays sometimes outside the sample but Alcoholic

thermometer needs immediate reading of column as column rises or drops readily outside the sample

and cannot make spot or point measurement

Precautions:

1. Note the temperature immediately after taking representative sample.

2. Always ensure that thermometer being used is calibrated and signed.

3. Always use the alcoholic thermometer.

Hygiene Requirements:

1. Wash the thermometer after noting temperature and dry it with tissue paper for next time usage.

2. Place all the beakers and thermometers used to their specific place after washing/cleaning.

3. Clean your work bench with clean cloth piece and alcohol where necessary.

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