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A study of milk made from condensed and powdered milksHoldaway, Charles W. January 1916 (has links)
Insoluble sediments are contained in all the samples of evaporated milk, sweetened condensed milk, and milk made from powdered milk solids that were examined.
The amount of sediment was greates in the milk :powder milk, being over 13 per cent of the original substance. With the sweetened condensed milk it averaged 6.6 per cent, and 2.2 per cent with evaporated milk.
The sediments from evaporated milk were coarse and granular. The coarse material had a high per cent of calcium.
Granulation occurred in the milks of the least density. The granular particles are the result of recrystallization, and this takes place more quickly in fluids of low density.
The sediments are characteristic of highly heated and condensed milk products, and their presence in milk would show that condensed milk or powdered milk had been used.
The protein probably forms from one-half to two-th irds of this sediment.
The results of the calcium, phosphorus and magnesium determinations indicate tha.t insoluble compounds are formed with these constituents.
Some of the calcium is evidently in the form of carbonates and phosphates, since efferve~nce took place on addition of an acid to the granular sediment, and phosphorus was shown to be in the sediment in greater proportion than normal. / Master of Science / Major thesis in Diary Chemistry
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Effect of ultrasonic treatment on recovery of bacteria from milkLarriera, Isabel Cristina January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Some mineral constituents of evaporated milkAnderson, Harold Lee. January 1934 (has links)
Call number: LD2668 .T4 1934 A51
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Bioassay of milk for estrogen content from stilbestrol-treated and non-treated cowsBaron, Robert Richard. January 1956 (has links)
Call number: LD2668 .T4 1956 B37 / Master of Science
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Preliminary incubation of raw milk samples as an aid in detecting insanitary production practicesDesāī, Ema. Ena. January 1963 (has links)
Call number: LD2668 .T4 1963 D48 / Master of Science
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Studies of the major free fatty acids in milkKintner, Judith Ann 29 September 1964 (has links)
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 FFA from lyophilized
milk, separating the FFA from neutral fat, converting the FFA to
methyl esters, and analyzing the methyl esters by gas-liquid chromatography
(GLC). The salts of FFA present in lyophilized milk or milk
fractions were released by lowering the pH of the sample with H₂SO₄,
and subsequently extracted with ethyl ether. The extracted FFA were
simultaneously isolated from the extract and methylated by using the
one-step procedure of Bills, Khatri and Day. A specially designed
concentration flask was employed with a reflux system to concentrate
the methyl esters. The esters were then separated by GLC. Quantitative
calculations were made from the GLC peak areas using internal
standards.
The major esterified fatty acids of milk are n-saturated, evennumbered
4:0-18:0 and unsaturated 18:1 and 18:2 acids. The distribution
of major FFA in whole milks was found to be essentially the
same as that of the esterified fatty acids of milk fat.
Heat treatments of milk, whether pasturization or extended
holding at 100°C, effect a progressive reduction in total FFA. Decreases
in long chain fatty acids are also characteristic of extended
heating.
Milks determined to be rancid by acid degree value and organoleptic
analysis showed high levels of FFA, 1.5-3.6% of the fat content
of the sample. The increases in 6:0-12:0 resulting from lipase hydrolysis
approximate the amounts shown by Al-Shabibi and co-authors
to produce rancid flavor when added to good quality milk.
Milk triglycerides, fat globule membrane, skim milk, and buttermilk
show characteristic FFA patterns which appear to be related
to the solubility properties of the individual acids. Seventy-one percent
of the total FFA in a given portion of 40% cream was found in the
triglyceride fraction, 26% in the crudie fat globule membrane preparation
and 3% in the skim milk fraction.
The total concentrations of FFA were found to be: 1% of the fat
in whole milk or 0.04% of the fluid milk weight; 0.16% of the total
weight of 40% cream; 0.28% of centrifuged triglycerides; 1.7% of the
fat globule membrane; and 0.008% of the fluid weight of skim milk. / Graduation date: 1965
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Consumer acceptability and consumption of milkHarries, Eleanor January 1991 (has links)
No description available.
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Cost of bulk milk assembly in the Wichita, Kansas milkshedFunk, Herbert Joseph January 1957 (has links)
No description available.
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Viscosity of skimmilk as affected by ion concentrationThompson, Marvin Paul. January 1957 (has links)
Call number: LD2668 .T4 1957 T47 / Master of Science
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Properties and composition of milk productsAcosta, Judith S January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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