Lactic Acid in Dairy Products. IV. Effect of Storage of Evaporated Milk on Lactic and Formic Acid Production, on Ph, and on Acidity and Formol Titrations

Gould, I.A.; Weaver, Earl; Frantz, R.S.

doi:10.3168/jds.s0022-0302(46)92440-x

Search citation statements

Order By: Relevance

Paper Sections

Select...

Miscellaneous1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1948

1954

Publication Types

Select...

Article4

Relationship

Self Cite0

Independent4

Authors

Journals

Cited by 4 publications

(1 citation statement)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Gould, Weaver & Frantz (368) showed that, under ordinary conditions of storage, lactic acid formation in evaporated milk was negligible and of no practical importance, whereas marked increases in formic acid occurred.…”

Section: Miscellaneousmentioning

confidence: 97%

Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

Aschaffenburg

Rook

1949

Journal of Dairy Research

View full text Add to dashboard Cite

Section: Miscellaneousmentioning

confidence: 97%

Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

Aschaffenburg

Rook

1949

Journal of Dairy Research

View full text Add to dashboard Cite

368. Deterioration on storage of dried skim milk

Henry

Kon

Lea

et al. 1948

Journal of Dairy Research

129

View full text Add to dashboard Cite

1. Three spray-dried separated milk powders with moisture contents of 2·9, 4·7 and 7·3% (3 hr. air oven) or 3·0, 5·0 and 7·6% (20 hr. vacuum oven) were packed in air and in almost pure nitrogen, in gas-tight cans, and stored at 20·0, 28·5 and 37° C, for a period of nearly 2 years.2. The powders were examined at intervals for palatability, colour, pH, equilibrium relative humidity (indicating crystallization of the lactose), conversion of β-lactose to α-lactose hydrate, decrease in total soluble lactose, absorption of oxygen, production of carbon dioxide, solubility in water at 20 and at 50 or 60° C, changes in the distribution of soluble nitrogen, reducing power towards potassium ferricyanide, base-binding capacity, formol titration, weight of the undialysable fraction, free amino-nitrogen by the Van Slyke method, sugar attached to the protein, and bacterial content.

show abstract

A Comparison of Vacuum and Steam Distillation for Determining the Volatile Acidity of Evaporated Milk

Miller¹,

Zimmerman²,

Oberg³

1948

Journal of Dairy Science

View full text Add to dashboard Cite

Lactic Acid in Dairy Products. IV. Effect of Storage of Evaporated Milk on Lactic and Formic Acid Production, on Ph, and on Acidity and Formol Titrations

Cited by 4 publications

References 7 publications

Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

368. Deterioration on storage of dried skim milk

A Comparison of Vacuum and Steam Distillation for Determining the Volatile Acidity of Evaporated Milk

Contact Info

Product

Resources

About