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
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/64759 |
| Date | January 1916 |
| Creators | Holdaway, Charles W. |
| Contributors | Ellett, W. B., Agricultural Chemistry |
| Publisher | Virginia Agricultural and Mechanical College and Polytechnic Institute |
| Source Sets | Virginia Tech Theses and Dissertation |
| Language | en_US |
| Detected Language | English |
| Type | Thesis, Text |
| Format | [36], leaves., application/pdf, application/pdf |
| Rights | Creative Commons Public Domain Mark 1.0, http://creativecommons.org/publicdomain/mark/1.0/ |
| Relation | OCLC# 20117202 |
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