Milk control guns used in milk analysis are used to detect the acidity progression in milk in a practical way. For this process, 68% ethyl alcohol is used. If there is coagulation in the milk, pasteurization process does not continue. The essence of the process is related to the water holding capacity of the protein. In raw milk purchasing processes, pH control alone is not sufficient for this. The thickness of the clot formed in the detection with an alcohol gun allows us to obtain information about the acidity level of the milk.
