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Use of electrodialysis and ultrafiltration procedures to improve protein stability of frozen concentrated milkLonergan, Dennis Arthur, January 1978 (has links)
Thesis--University of Wisconsin--Madison. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 183-193).
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A method to improve the storage life of frozen concentrated milkBraatz, Douglas Robert, January 1961 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1961. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Improvements in processing and analytical procedures for frozen concentrated milkArts, Vincent Raymond. January 1962 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1962. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 53-56).
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A study of the flavor of sterile concentrated milk by use of organoleptic methodsDwyer, Johanna T. January 1962 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1962. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves [107]-114).
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Consumer reaction to a sterilized milk concentrateLowsma, Winifred Ann. January 1965 (has links)
Thesis (M.S.)--University of Wisconsin--Madison. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 35-37.
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The quality of sterile milk concentrate as related to seasonal variations and processing treatmentsBruce, Eleanor Anne. January 1962 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1962. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaf 84).
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Influence of the addition of various salts on the storage life of frozen concentrated milkWalgren, Kurt Erik Lennart. January 1961 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 30-32).
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Factors influencing the heat stability and gelation of concentrated milkMorgan, Dee Rich, January 1961 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1961. / Vita. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 125-129).
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Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milkArnold, Roy Gary 27 July 1965 (has links)
Stale flavor development has been recognized as a defect of
stored dry milk powders for several years. Recently, stale flavor
development has been found to occur upon storage of sterilized concentrated
milk, and is recognized as the principal limiting factor to
commercial utilization of this process (Seibert, 1963).
Some attempts have been made to identify the volatile flavor
components of sterilized concentrated milk (Patel et al, 1963;
Bingham, 1964). The flavor components responsible for the stale
flavor defect as it occurs in sterilized concentrated milk have not
been identified, however.
The purpose of this work was to identify the compounds responsible
for the stale flavor defect of sterilized concentrated milk.
It was felt that this information was essential to an understanding
of the staling phenomenon, which in turn might eventually lead to
correction of the defect.
Commercial samples of sterilized concentrated milk were obtained.
Stale flavor development was hastened in some of the samples
by storing them at 21°C. Subjective flavor panel evaluation of stored
and fresh samples revealed significant differences between the two.
Gas chromatographic analysis of the volatile head space components
by the procedure described by Morgan and Day (1965) revealed
only minor differences between the fresh and stale samples.
It was reasoned, therefore, that the compounds responsible for the
stale flavor defect were primarily of a less volatile nature,
A technique for isolating the higher-boiling flavor components
was developed. This technique consisted of lyophilization of the
sterile concentrated milk, uniform wetting of the lyophilized milk
with water to 10% moisture, solvent extraction of the fat and flavor
components from the moistened milk powder, and reducedtemperature,
reduced-pressure steam distillation of the flavor components
from the extracted fat. The resulting flavor extract was
studied by gas chromatography in conjunction with mass spectrometry
A base-treated pre-column was used in front of the regular gas
chromatography column to remove fatty acid peaks from the chromatograms.
A technique, which consisted of repeatedly trapping (from
several successive chromatograms) particular regions of the effluent
from a non-polar column onto a short section of packed column and
re-chromatographing the trapped components on a polar column, was developed to build up the concentration of flavor components and to
improve the separation of components for mass spectral analysis.
The following compounds were positively identified in the flavor
extract from stale sterile concentrated milk: 2-heptanone, 2-nonan.one,
2-undecanone, 2-tridecanone, benzaldehyde, napthalene, a dichlorobenzene,
L-decalactone, benzothiazole, and o-aminoacetophenone.
Acetophenone was tentatively identified. Of these compounds, 2-
heptanone and the dichlorobenzene were positively identified in the
extract from fresh sterile concentrated milk, and L-decalactone
was thought to be present.
The ketones and L-decalactone undoubtedly make some contribution
to the stale flavor defect (USDA, 1964). The identification
of o-aminoacetophenone in stale sterilized concentrated milk supplements
its identification in stale nonfat dry milk powder (Parks,
Schwartz and Keeney, 1965), and further implicates it as an important
compound in the stale flavor defect. This compound possesses
a characteristic "grape-like" odor. Benzothiazole has not previously
been identified in milk products. It possesses a characteristic
"rubber-like" odor. Its possible significance in the stale flavor
defect will require further study. / Graduation date: 1966
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Chemistry of the flavor deterioration of sterilized concentrated milkArnold, Roy Gary 08 August 1967 (has links)
Deterioration of the flavor of sterilized concentrated milk (SCM)
is recognized as the principal limiting factor to commercial acceptance
of this product. Although a number of volatile compounds have
been identified in SCM, quantitative information on these compounds
is lacking. It is therefore difficult to ascertain the significance of
these compounds. The purpose of this investigation was to determine
the identity of additional flavor compounds of stored SCM and to
determine the concentrations of the major flavor compounds.
Vacuum steam distillation was utilized to recover volatile
flavor compounds from samples of SCM. The distillates were
extracted with ethyl ether, and components of the ethereal flavor concentrates
were separated by gas-liquid chromatography (GLC).
Major components whose identity was unknown were collected from
the GLC effluent, and were analyzed by capillary column GLC and
mass spectrometry. A system for transferring trapped components directly onto a capillary GLC column was developed.
2-Furfural, which had not previously been identified in SCM,
and 2-furfurol, which had not been identified as a component of any
stored milk product, were identified in stored SCM.
Commercial samples of SCM were placed in controlled storage,
and subjected to flavor panel evaluation and a number of quantitative
determinations at selected intervals of storage. The concentration
of the odd-numbered n-methyl ketones, C₃-C₁₁, and of o-aminoacetophenone
were determined by measuring the absorbance of their
respective 2, 4-dinitrophenylhydrazone derivatives. The concentration
of 2-furfurol was determined by a gas entrainment, on-column
trapping GLC technique. Acid degree values were obtained by titration
of SCM milk fat. Hydroxymethylfurfural (HMF) values were
determined by measuring the absorbance of the HMF thiobarbituric
acid reaction product.
The methyl ketones and o-aminoacetophenone were found to
exceed their flavor threshold concentrations after 13 weeks storage
of SCM at 27°C. The concentration of 2-furfurol exceeded its
threshold concentration after 26 weeks at 27°C, but not after 13
weeks. Acid degree values increased slowly, but did not reach significant
levels through 26 weeks at 27°C. Hydroxymethylfurfural
values increased slowly through the first 13 weeks at 27°C storage,
followed by a marked increase during the second 13 weeks.
Heat degradation of thiamine was studied as a possible source
of volatile flavor compounds. Heating of thiamine solutions in
phosphate buffer at pH 6.7 resulted in the production of volatile components
of potential flavor significance. The identity of these components
was studied by gas entrainment, on-column trapping GLC,
collection of components, and capillary column GLC in conjunction
with mass spectrometry. The system developed for the transfer of
trapped components directly onto the capillary GLC column was
utilized.
Hydrogen sulfide, 2-methyl furan, 2-methyl thiophene and a
compound which appeared to be a dihydro-2-methyl thiophene were
identified as volatile heat degradation products of thiamine. / Graduation date: 1968
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