Frozen Homogenized Milk. III. Stability of Milk Solids Distribution in Frozen Homogenized Milk

Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

“…Following two earlier papers, Babcock and his colleagues have presented a series of further studies (223,224,225,226,227) concerning frozen homogenized milk. Further data are given on the uneven distribution of solids after stationary freezing (223), and on the even distribution following slow rotation of the milk during freezing (227).…”

“…Following two earlier papers, Babcock and his colleagues have presented a series of further studies (223,224,225,226,227) concerning frozen homogenized milk. Further data are given on the uneven distribution of solids after stationary freezing (223), and on the even distribution following slow rotation of the milk during freezing (227). In another paper of the series (226), it is reported that the addition of 2 g. of sodium citrate per 1. of homogenized milk proved effective in preventing the protein flocculation normally observed on thawing the milk after prolonged storage at -17-8° C. Ascorbic acid additions were ineffective in this respect though of possible value in retarding flavour defects.…”

The Effect of Cold on Micro‐organisms in Relation to Dairying

“…I n addition, the protein gradually becomes insoluble. A temperature of -40" is best for the storage of frozen homogenized milk (Babcock, Roerig, Stabile, Dunlop & Randall, 1946, 1947Babcock, Stabile, Randall & Windham, 1947,1948Babcock, Stabile, Windham, Evans & Randall, 1948;Babcock, Stabile, Windham &. Randall, 1949;Babcock, Windham & Randall, 1949).…”