Milk samples of five breast-feeding mothers were studied for bacterial population, flora, and source. In most instances, samples taken at postfeeding contained higher bacterial populations than prefeeding samples. Staphylococcus epidermidis was the predominant organism isolated from 100% of the samples. Increases were noticed in the appearance of Streptococcus mitis, Gaffkya tetragena, Streptococcus salivarius, Staphylococcus aureus, as well as Lactobacillus acidophilus, in the postfeeding samples. Main sources of bacteria were found to be the infant's mouth and maternal skin.
Deodorization of fats and oils is necessary to remove the disagreeable flavor and odors that are naturally present or created durign processing. Steam stripping of the oils is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil deodorizers.
Deodorization is the final processing step in the production of edible oil products. Chemical/physical aspects of deodorization and mechanical design of deodorizers are explained, including chemical analysis of feedstock, finished product and by‐products. This includes normal operating standards and means of correcting off specification operation. Operating procedures, labor requirements and maintenance are reviewed. Finished oil handling includes use of antioxidants, inert gas addition, pipelines and storage facilities. Emphasis is on the practical operations of deodorization and finished soybean oil handling.
AND SUMMARYDeodorization of fats and otis is necessary to remove the disagreeable flavor and odors that are naturally present or created during processing. Steam stripping of the oil is used to remove these volatile flavor and odor components. This paper discusses the process specifications for deodorization and the mechanical design of edible oil doedorizers.
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