Open Access
Table 2.
Physico-chemical properties of milk
| Parameter | Requirements TR TS 033/2013 | Actual |
|---|---|---|
| Mass fraction of fat, %, not less than | 2.80 | 3.82±0.03 |
| Mass fraction of protein, %, not less than | 2.80 | 3.01±0.02 |
| Mass fraction of dry skim milk substances (SOMO), %, not less than | 8.2 | 8.41±0.4 |
| Acidity, °T | 16.0–21.0 | 17.0±0,5 |
| Density, kg / m3, not less than | 1027.0 | 1028.0±0,04 |
| The number of somatic cells, thousand / cm3 no more than | 5-105 (when used in cheese production) | 180±20 |
| The number of bacteria (KMAFAnM), thousand / cm3, no more than | 5·105 | 250±40 |
| The presence of inhibitory substances | no | no |
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