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  • Lactone precursor in milk fat

    Creator:
    Wyatt, Carolyn Jane
    Resource Type:
    Dissertation
    Full Text:
    the EC-1 gas inlet valve, which could be adjusted to regulate the amount of column effluent

  • Chemistry of the flavor deterioration of sterilized concentrated milk

    Creator:
    Arnold, Roy Gary
    Abstract:
    Deterioration of the flavor of sterilized concentrated milk (SCM) is recognized as the principal limiting factor to commercial acceptance of this product. Although a number of volatile compounds have been identified in SCM, quantitative information on these compounds is lacking. It is therefore difficult to ascertain the significance of these...
    Resource Type:
    Dissertation

  • Heat induced compounds in milk

    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