Share

INFLUENCE OF THERMAL TREATMENTS, DEGASING AND STORAGE UPON THE FREEZING POINT AND THE DENSITY OF MILK.

[In German. / En allemand.]

Author(s) : BOSSET J. O., RÜEGG M.

Type of article: Article

Summary

THE FOLLOWING TESTS WERE CARRIED OUT: 1. DEGASING DURING 4 HRS WITH N2 AND CONTROLLED H2 O PRESSURE ; 2. HEATING DURING 2 HRS AT 366 K (93 DEG C) UNDER BACKFLOW PRIOR TO AND AFTER DEGASING WITH N2 ; 3. HEATING DURING 1 HR AT 423 K (150 DEG C) IN A GASTIGHT HIGH PRESSURE VESSEL ; 4. RECIRCULATION OF AMBIENT AIR DURING 1 HR AT 293 K (20 DEG C). THE STUDY UNDERTAKEN OF PACKAGED HOMOGENISED INDUSTRIAL MILK DOES NOT SHOW ANY STATISTICALLY SIGNIFICANT CHANGE IN THE FREEZING POINT, NEITHER BETWEEN THE TREATMENTS APPLIED, NOR DURING 10 CONSECUTIVE STORAGE MONTHS AT 278 AND 298 K (5 AND 25 DEG C), NOR BETWEEN THE ZONES CONSIDERED. ON THE OTHER HAND, THE STUDY SHOWS THE OCCURRENCE -INSIDE EACH PACKAGE -OF DENSITY GRADIENTS INCREASING DURING STORAGE AND MARKEDLY GREATER AT 298 THAN AT 278 K. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-2038
  • Languages: German
  • Source: Alimenta - vol. 23 - n. 6
  • Publication date: 1984/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing