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669. Steam distillation of taints from cream: III. Factors affecting rate of removal of the reference substances, diacetyl and acetoin

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall
F. H. McDowall
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

1. The vapour/liquid equilibrium coefficient for diacetyl in 35–40% cream has been found to be of the order of 26–28, compared with 39·3 for water. In a 5% aqueous solution of lactose, equivalent to that present in milk and in cream serum, the coefficient was 30. The depression of the equilibrium coefficient by lactose in solution was shown to be independent of the concentration of diacetyl present in the liquid at time of partition, over the range 1–65 p.p.m.

2. The slower rate of removal of diacetyl from cream, per unit weight of steam condensed as compared with its removal from water, was observed to be due mainly to this depressing effect of lactose on the equilibrium coefficient; but there was some evidence that delay in re-establishment of the solubility partition equilibrium as between butterfat and cream serum also contributed to the lowering of the equilibrium coefficient for diacetyl in cream as measured in the laboratory continuous vaporization equilibrium still.

3. Sodium chloride in the solution caused a rise in the equilibrium coefficient for diacetyl from the value of 39·3 for water to about 69 for a 10% salt solution and 82 for a 20% salt solution.

4. Lactose had no effect on the equilibrium coefficient for acetoin, but salt caused a rise from 1·29 for water to approximately 1·75 for a 10% salt solution.

5. The possible effect of lactose on the effectiveness of steam in cream deodorization equipment is referred to.

Type
Original Articles
Information
Journal of Dairy Research , Volume 24 , Issue 2 , June 1957 , pp. 184 - 190
Copyright
Copyright © Proprietors of Journal of Dairy Research 1957

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References

REFERENCES

(1)McDowall, F. H. (1953). Proc. 13th Int. Dairy Congr., Hague, 3, 781.Google Scholar
(2)McDowall, F. H. (1955). J. Dairy Res. 22, 311–27.Google Scholar
(3)McDowall, F. H. (1956). J. Dairy Res. 23, 48–64.Google Scholar
(4)McDowall, F. H. (1955). N.Z. J. Sci. Tech. 37B, 1–12.Google Scholar
(5)Pien, J., Baisse, J. & Martin, H. (1937). Lait, 17, 673.CrossRefGoogle Scholar