Alcohol Test for assessing Raw milk quality

Use:

    Test for screening, rapid assessment of acidity.

Principle:

    Proteins in milk that has become sour will coagulate when mixed with alcohol. The sour is because of lactic acid formation.

Equipments and Materials:

• Milk Sample
• Test tube
  
• Milk Pipette (10.75ml)
• Dropper
• 68% Ethanol solution (by weight: e.g. mix 68 ml 96% alcohol with 28 ml distilled water) or 75 % ethyl alcohol by volume (density 0.8675 g/ml at 27 °C).

Procedure:

• Take a test tube.
• Using 10.75ml milk pipette, take 5ml of milk sample and pour into the test tube.
• Using dropper, take 5ml of 68% Ethanol solution and pour into the test tube.
• Agitate the test tube by gentle moment.
• Observe the milk sample is coagulate or not.

 Note: The volume of the ethanol solution taken should be same as the volume of milk sample taken.

Observation:

    If the milk acidity is more than 0.21%, then the milk is abnormal and coagulate. This milk will not pass the test for further processing. 

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