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Creator:: Scanlan, Richard A.
Abstract:: Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
Resource Type:: Dissertation
Full Text:: . 5. Chromatograms of UHT-treated (A) and non-heated 62 (B) ethereal concentrates using a 20% Apiezon

Creator:: Arnold, Roy Gary
Abstract:: Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts...
Resource Type:: Masters Thesis
Full Text:: flavor volatiles of milk products (Day, Forss and Patton, 1957 b; Patton, 1961; Cobb and Patton

Creator:: Langler, James Edward
Abstract:: Recent studies have shown that when milk fat is heated, a homologous series containing the n-alkyl members of methyl ketones with odd numbers of carbon in their chains are produced (48; 44; 38; and 3). The same series of compounds also is found in evaporated and dried whole milk and...
Resource Type:: Masters Thesis
Full Text:: later Patton and Tharp (48) identified a homologus series of methyl ketones in the steam distillate

Creator:: Pearce, Sidney John
Resource Type:: Masters Thesis
Full Text:: , (b) separate layering of reagent and milk, and (c) selective application of heat, the

Creator:: Khatri, Lakho Lilaram
Abstract:: The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...
Resource Type:: Masters Thesis
Full Text:: methyl esters were extracted from the reaction mixture with ethyl chloride (b. p. 12. 30C. ). The

Creator:: Lillard, Dorris Alton
Resource Type:: Masters Thesis
Full Text:: AOTOWLBDGMMTS The author wishes to acknowledge Dr. B. A. Day, Assistant Professor of Dairy Technology

Creator:: Kintner, Judith Ann
Abstract:: The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in the development of a suitable method for determining the quantitative distribution of the free fatty acids (FFA) in normal, heated, and rancid milk and milk fractions The method consists of extracting the...
Resource Type:: Masters Thesis
Full Text:: systems besides ether have been proposed for FFA extraction. Tucker and Bird (111) used Skellysolve B

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