CFUs/mL; Organoleptic Properties; and the effects of temperature, acid and enzymes on proteins in Selected Milks

CFUs/mL; Organoleptic Properties; and the effects of temperature, acid and enzymes on proteins in Selected Milks Abstract: <Tab/>This experiment examined the organoleptic properties, coagulation of proteins and microbial contamination of cow's milk. Various samples of milk were tasted for their sweetness, mouth-feel, cooked taste and creaminess, colour was also noted. Low fat milks were less creamy and less viscous than those with full milk fat. The colour of full …

…was no rinsing of the mouth, which may have contaminated the following samples. Conclusion: <Tab/>Part A of the experiment was inconclusive due to contaminated samples. It is believe that thermophilic microorganisms existed in unopened pasteurised milk. The combined action of enzymes, acid and temperature induce casein coagulation in cow's milk. Temperatures above 60 oC cause whey proteins to precipitate. The level of fat and lactose present in milk affect organoleptic properties.