Clot on Boiling test

Introduction

The “clot on boiling test” (COB) is a test done with an inspection of the warmth stability of milk through processing. As raw milk cannot be kept at standard room temperature or even at lower temperature without preventing it from spoilage, pasteurisation is needed. Hence, COB is necessary to understand whether pasteurised will be stable for additional and further processing.

Clot on boiling (COB) test

The clot on boiling in the test if milk is retained as more at the room temperature, in there it will be enhanced on the acidity in which that is called on developed acidity. It is the acidity that is enhanced in more than 0.2%, they are the coagulation due to the heart treatment, and in which the result of separation on “calcium caseinate salt”. That is why, it is essential within a heat stability on the arrival of raw milk for further clarification. So they refer to the testing on milk with an enhanced acidity on a boiling substance.  

Clot on boiling test for milk along with the procedure

It is one of the old testing methods for acidic milk i.e. pH 5.8 or the milk which is calostrolic or mastitis in nature. This method has a quick and simple process. It is used for checking if the cholesterol or microorganism contamination is higher than usual. If the milk fails in testing then it is declared that milk has a high amount of protein and cannot withstand regular use. Such of milk cannot bear heat treatment process and further rejected, procedure certification of this process can be done when a small amount of milk is boiling in a spoon, test tube or in some vertical flask then clotting, and coagulation or precipitation amount of milk is seen in the test tube that milk is failed in the test. Fresh drawn milk heavy contamination cannot be detected because this time acidity in the milk is below 0.26. It is also known as heat stability test or coagulation test or clot on boiling test for milk products because it identifies about clot on coagulation formation in milk due to acidic in nature. 

The milk chosen below in 5.8 is considered to be acidic in nature; in other words, the acidic milk gives positive test results generally above 0.22% lactic acid amount. Such types of acidic milk cannot withstand the heat treatment process and cannot be distributed for further use or considered 54 as liquid milk or neglected for further processing. Safety point is that at high geographical points i.e. on mountain milk boils although at low temperature. That is why it is not as sensitive to use for scientific processes or very sensitive behaviour towards sour milk. 

Clot on boiling test for milk before heat treatment

The clot on boiling test in before in a heat of treatment the milk that has low heat stability produces hindrance as sedimentation during procedure. That is why various milk treatments are completed before the starting of the heat treatments process. These performing producers help in reducing the rise of milk fragmentation. It is found that before heat treatments or irregular heat treatments lead to quantification of lactobacillus bacteria in milk that formed harmful spores or enzymes causes of milk spoilage. In absence of heat treatments, this coagulation causes spore resistant bacteria to not be spoiled. That is why pasteurisation and UHT are performed for increasing the milk stability. Milk testing methods before heat treatment organoleptic test, it is one of the fastest and cost efficient ways to judge the quality of the milk. This procedure involves a list of experienced employees that have the responsibility to inspect the quality of the milk through testing, appearances and color irregularity. They are milk under inspection because of their color differences and texture. Then it is smelled or tested that odour or sour in test is yes then that milk sample is particulates from the lot. The packaging of the milk reservoir is also tested and verified if it fulfills hygiene parameters or not. This test is not very accurate at most and is sent to the laboratory for further testing. 

Conclusion

For high grade milk quantity, the heat treatment process is the best suitable method. It is able and responsible to purify and inspect the elements and quantity missing in the milk material. It is an organoleptic test or before the heat treatment process is not considered a suitable inspection method. The quality checked according to personal experience through odorless and sources in taste cannot identify milk quality. That is why heat treatment or clot on boil tests is beneficial for milk quality inspection. It is clarified that clothing, coagulation or precipitation indicates that milk is not suitable for further use. Clot on boil test and UHT comes under heat treatments process of milk testing.