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FREEZING POINTS OF SKIM MILK CONCENTRATES.

Author(s) : RADEWONUK E. R., STROLLE E. O., CRAIG J. C. Jr

Type of article: Article

Summary

FREEZING POINTS WERE DETERMINED FOR A SERIES OF CONCENTRATES PREPARED FROM SKIM MILK. METHODS WERE RECONSTITUTION OF POWDER, EVAPORATION OR CONCENTRATION OF FRESH MILK BY REVERSE OSMOSIS. REFRACTIVE INDEX-CONCENTRATION DATA WERE DEVELOPED SO THAT CONCENTRATION COULD BE MONITORED. THE FREEZING POINT-CONCENTRATION DATA WERE DESCRIBED BY EMPIRICAL EQUATIONS. STATISTICAL COMPARISON OF THE EQUATIONS SHOWED THE CORRELATION FOR THE RECONSTITUTED MILK DIFFERENT FROM THE TWO FRESH MILKS. OVER THE RANGE 0.5 TO 3.3 K/MIN RATE OF COOLING DID NOT AFFECT FREEZING POINT DEPRESSION.

Details

  • Original title: FREEZING POINTS OF SKIM MILK CONCENTRATES.
  • Record ID : 1984-1078
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 66 - n. 10
  • Publication date: 1983/10
  • Document available for consultation in the library of the IIR headquarters only.

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