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  • Clot On Boiling Test

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    Hamza Rehman
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    The clot on boiling (COB) test determines the heat stability of milk for processing. It involves heating a milk sample for 5 minutes in a test tube over boiling water. If particles form on the sides of the test tube after heating, the milk fails the COB test, meaning it is not stable during heating and may coagulate during processing. The COB test is important because raw milk cannot be stored at room temperature without spoiling, so pasteurization is required, and the test determines if the pasteurized milk will remain stable during further processing.

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    Dairy Technology. Milk Test

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    Clot on Boiling test

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    The clot on boiling (COB) test determines the heat stability of milk for processing. It involves heating a milk sample for 5 minutes in a test tube over boiling water. If particles form on the sides of the test tube after heating, the milk fails the COB test, meaning it is not stable during heating and may coagulate during processing. The COB test is important because raw milk cannot be stored at room temperature without spoiling, so pasteurization is required, and the test determines if the pasteurized milk will remain stable during further processing.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    1K views1 page

    Clot On Boiling Test

    Uploaded by

    Hamza Rehman
    The clot on boiling (COB) test determines the heat stability of milk for processing. It involves heating a milk sample for 5 minutes in a test tube over boiling water. If particles form on the sides of the test tube after heating, the milk fails the COB test, meaning it is not stable during heating and may coagulate during processing. The COB test is important because raw milk cannot be stored at room temperature without spoiling, so pasteurization is required, and the test determines if the pasteurized milk will remain stable during further processing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    Clot on Boiling test (COB)

    Clot on boiling test is used for quick testing whether milk remains stable and does not clot during
    hot processing. As sedimentation leads to milk spoilage, it is necessary to understand the stability
    against heat.

    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, pasteurization is needed. Hence, COB is
    necessary to understand whether pasteurized will be stable for additional and further processing.

    Objectives:
    To determine the stability of milk for heat processing.

    Relevant Information:
    If milk is kept as such at room temperature, there will be increased in the acidity which is called
    as developed acidity. If acidity is increased to more than 0.2 percent, there is coagulation due to
    heat treatment, which is the result of dissociation of calcium caseinate salt. Hence it is essential
    to know the heat stability of incoming raw milk for further processing.

    Materials Required:
    Test tube

    Milk sample

    Beaker

    Burner/water bath

    Procedures:
    1. Take 5 ml of milk in the test tube.
    2. Put this on boiling water bath for 5 minutes.
    3. Remove the tube from water bath without shaking.
    4. Note any acid smell or precipitated particles on the sides of the test tube.
    Sample showing precipitated particles are recorded as positive C.O.B. test. Such milk is rejected
    on the platform.

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