Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-03T05:38:46.385Z Has data issue: false hasContentIssue false

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
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
Margaret M. Taylor
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr

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.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aschaffenburg, R. (1947). Mon. Bull. Minist. Hlth Lab. Serv. p. 159.Google Scholar
Burton, H. (1956). Dairy Ind. 21, (1), 38; (2), 134.Google Scholar
Chapman, R. A. & McFarlane, W. D. (1945). Canad. J. Res. 23B, 91.CrossRefGoogle Scholar
Clegg, L. F. L. & Lomax, K. L. (1948). J. Soc. Dairy Tech. 1, 245.CrossRefGoogle Scholar
Crowe, L. K., Jenness, R. & Coulter, S. T. (1948). J. Dairy Sci. 31, 595.CrossRefGoogle Scholar
Fellows, P. V. (1953). Dairy Ind. 18, (4), 309.Google Scholar
Harland, H. A., Coulter, S. T. & Jenness, R. (1949). J. Dairy Sci. 32, 334.CrossRefGoogle Scholar
Higginbottom, C. & Taylor, M. M. (1960 a). J. Dairy Res. 27, 221.CrossRefGoogle Scholar
Higginbottom, C. & Taylor, M. M. (1960 b). J. Dairy Res. 27, 245.CrossRefGoogle Scholar
Naudts, M. & De Vleeschauwer, A. (1956). Proc. xivth Int. Dairy Congr. 1, (2), 185.Google Scholar
Posthumus, G. (1954). Off. Org. K. ned. Zuivelb. 46, (7), 104. Cited in Dairy Sci. Abstr. 16, 418.Google Scholar
The Milk (Special Designation) (Pasteurized and Sterilized Milk) Regulations, 1949. Statutory Instruments (1949) no. 1589. Food and Drugs, England.Google Scholar
The Milk (Special Designations) (Scotland) Order, 1951. Statutory Instruments (1951) no. 644 (S. 31). Milk and Dairies, Scotland.Google Scholar