The Determination of Copper in Milk Powder by a Direct Carbamate Method

Hetrick, J.H.; Tracy, P.H.

doi:10.4315/0095-9766-8.1.5

Cited by 10 publications

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“…Copper content. The copper content of the powders was estimated by the method of Hetrick & Tracy (5). The results recorded in Table 1 show that in the low-temperature control there was a minimal copper content of 1-4 p.p.m.…”

Section: Properties Of the Fresh Powdersmentioning

confidence: 99%

358. The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier

White

Smith

Lea

1947

Journal of Dairy Research

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1. Storage tests have been made independently in two laboratories on four samples of spray-dried whole-milk powder prepared on a Gray-Jensen plant from one batch of milk using pre-heating temperatures of 160 and 190° F. with and without the addition of 0·06–0·08% of ethyl gallate as antioxidant. The powders were packed in lacquered and in plain tinplate containers and stored at 47, 37 and 15° C, and at room temperature. Deterioration was followed by tasting tests, by determination of the amount of oxygen absorbed by the powders and by estimation of peroxide in the fat.2. Raising the pre-heating temperature from 160 to 190° F. or the addition of ethyl gallate to the milk improved the keeping quality of the resulting powder, as measured by taste, by a factor of the order of 1½–2½ at 47° C, of 2–3 at 37° C. and of 3–4 at 15° C. and room temperature.3. Increasing the pre-heating temperature and incorporating ethyl gallate in the milk extended the storage life of the powder by a factor of the order of 3 at 47° C., 4 at 37° C. and 8 at 15° C. and room temperature.4. For an equivalent loss of palatability powder from high-temperature pre-heated milk absorbed appreciably more oxygen than the corresponding powder from low-temperature pre-heated milk, and the gallate-treated samples slightly more than the corresponding control powders.5. The temperature coefficients for deterioration were slightly higher for the high-temperature powders than for the corresponding low-temperaturepowders.6. With the two control powders storage in lacquered tinplate resulted in a small increase, of the order of 10%, in keeping properties as comparedwith storage in plain tinplate. With the ethyl gallate-treated powders no advantage resulted from the use of lacquered tinplate.

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Section: Properties Of the Fresh Powdersmentioning

confidence: 99%

358. The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier

White

Smith

Lea

1947

Journal of Dairy Research

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

Aschaffenburg

Rook

1949

Journal of Dairy Research

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491. The effect of pre-heating milk at 230° F. (110° C) on the keeping quality of spray-dried whole milk

White

Waite

Hawley³

et al. 1952

Journal of Dairy Research

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1. Three samples of spray-dried whole milk were made from milk pre-heated at 190, 230° and 230° F. with regenerative cooling to 190° F., in an A.P.V. H.M. Paraflow Heat Exchanger and dried in a Kestner plant. The powders were packed in plain tin-plate cans and stored at 17, 37 and 47° C. The keeping quality of the powders was determined by examination at intervals for palatability, absorption of oxygen and peroxide value of the fat. The biological value and true digestibility of the protein of the powders were estimated in rat-feeding experiments initially and after 6 months' storage. The breadmaking properties of the powders were also examined.2. The keeping quality, biological and baking tests showed that the three milk powders were very much alike, and that no advantage was gained by raising the preheating temperature of the liquid milk from 190 to 230° F.

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The Determination of Copper in Milk Powder by a Direct Carbamate Method

Cited by 10 publications

References 0 publications

358. The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier

358. The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier

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

491. The effect of pre-heating milk at 230° F. (110° C) on the keeping quality of spray-dried whole milk

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