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Factors Affecting the Direct Microscopic Clump Count of Nonfat Dry Milk

Producers Creamery Company, Springfield, Missouri

ABSTRACT

The relationship between the DMC of raw skimmilk and the DMC of the NDM made from it was found to vary widely within days and seasons of the year. The DMC per gram of the NDM ranged from 1.9 times to 71.0 times the DMC per milliliter of the skimmilk on 44 trials. The average increase was 9.1 times. Factors which were found to influence this relationship were: (a) The effect of breaking up of clumps due to agitation, (b) the removal of bacterial cells during the separation of the whole milk and subsequent clarification of the skimmilk, (c) the amount of heat treatment given the skimmilk during processing, (d) the length of time of cold storage of condensed milk prior to drying, and (e) the effect of drying.