Studies on Improvement of the Quality of Raw Milk

II. Relationship between CMT and the Quality of Milk

Abstract

1. pH: Infmost of the milk samples manifesting reaction to CMT, CMTT, and CMT 1 the value of pH was in a range of 6.40 to 6.79. In most of those exhibiting reaction in CMT 2 and those showing reaction in CMT 3 it was in a range of 6.60 to 6.99 and in a range of 6.80 to 7.00 or over, respectively.
2. Acidity as determined by titration: In many of the milk samples manifesting reaction to CMT, CMTT, and CMT 1, the value of acidity as determined by titration was in a range of 0.120 to 0.149 per cent. In many of those showing reaction to CMT 2 and CMT 3, it was lower than 0.119 per cent.
3. Amount of milk sugar: In most of the milk samples exhibiting reaction to CMT, the amount of milk sugar was more than 4.5 per cent. In those manifesting positive reactions to CMTT, CMT 1, and CMT 2, it was a little smaller than in those showing negative reactions to the three tests. In those exhibiting reaction to CMT 3, it was less than 3.49 per cent.
4. Chlorine content: In most of the milk samples manifesting reactions to CMT, CMTT, and CMT 1, the chlorine content was in a range of 0.14 to 0.19 per cent. In those showing reactions to CMT 2 and CMT 3, it was more than 0.18 per cent.