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...
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...
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...
A study was undertaken to determine, by
methods and equipment, the variations between
of sampling, preserving, and testing milk for fat during the various seasons of the year, and to try and solve the problem whereby the sampling, preserving, and testing of milk for fat at milk plants could be...
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...
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...