Milk a pH of milk: 6.6 at 250C a when heated, pH decreases, H+ are liberated when Ca phosphate precipitates a Freezing oint: slightly lower than water a Lower surface tension than water due to presence of milk fat, protein, free fatty acids ,& phospholipids easy to foam a Components of milk varies with the feed, breed, nutrition the physiological condition of the cowMilk ◼ pH of milk: 6.6 at 25oC ◼ when heated, pH decreases, H+ are liberated when Ca phosphate precipitates ◼ Freezing Point: slightly lower than water ◼ Lower surface tension than water due to presence of milk fat, protein, free fatty acids, & phospholipids: easy to foam ◼ Components of milk varies with the feed, breed, nutrition & the physiological condition of the cow