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Certain non-biological properties of sterilized milk in relation to the treatment of the milk and the temperature of heating

Published online by Cambridge University Press:  01 June 2009

Constance Higginbottom  and
Margaret M. Taylor
Constance Higginbottom
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
Margaret M. Taylor
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
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Summary

The effect of the temperature of laboratory sterilization of homogenized milk on the titratable acidity, the colour of the milk, the yellowing of the filtrate from the Aschaffenburg turbidity test, the acid-ferricyanide-reducing substances and on pH has been determined. The greater changes in these properties in milk sterilized under reduced oxygen tension compared with milk sterilized in open bottles was shown to be due, in part at least, to the slower rate of cooling in the evacuated bottles. Samples of commercial sterilized milk have also been examined and their properties have been compared with those of the sterilized milk produced in the laboratory.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 2 , June 1960 , pp. 235 - 244
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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References

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