The Use of Corn Sugar in the Manufacture of Sweetened Condensed Skimmilk

Ramsey, R. J.; Tracy, P.H.; Ruehe, Harrison August

doi:10.3168/jds.s0022-0302(33)93313-5

Cited by 27 publications

(5 citation statements)

References 12 publications

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“…Several investigators have studied the development of brown pigments in heated milk products (10,18). The reactions are apparently closely related to those which occur during prolonged storage.…”

Section: Discussionmentioning

confidence: 99%

Changes in Stored Dried Eggs: Source of Fluorescence

Olcott¹,

Dutton²

1945

Ind. Eng. Chem.

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The fluorescence of 10% salt extracts of dried eggs is currently used as a simple criterion of palatability. This fluorescence, the source of which has not been recognized, appears to be due to the brown reaction products of glucose and the free amino groups of proteins. Similar fluorescing brown products also result from the interaction of simple amines and aldehydes. These can be used as model systems for the study of the glucose-protein reaction. DURING the past few years it has become increasingly apparent that the brown color which develops in food products during storage is in part the result of a condensation of reducing sugars with proteins and protein hydrolytic products. Ramsey, Tracy, and Ruehe (18) attributed the darkening of condensed milk sweetened with dextrose to sugar-protein condensation products. Balls and Swenson (3) suggested that the decelerated darkening of trypsin-treated unfermented egg white might be due to a similar reaction. Fermented egg white which contains no glucose does not darken on storage. Stewart and Kline (31) and Stewart, Best, and Lowe (30) studied the effect of glucose concentration, temperature, pH, and moisture content on the changes in properties of egg white and spray-dried eggs. Darkening was favored by increased concentrations of glucose, high temperature, alkaline reaction, and moisture contents higher than 5%. Weast and Mackinney (38) demonstrated that the darkening of apricots and other fruit products is due in part to the reaction of reducing sugars and amino acids.

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Section: Discussionmentioning

confidence: 99%

Changes in Stored Dried Eggs: Source of Fluorescence

Olcott¹,

Dutton²

1945

Ind. Eng. Chem.

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“…of alcoholic zinc chloride solution, shake, maintain at 50°C. for an additional 5 minutes, during which time flocculation occurs, and finally filter. If the filtrate is not clear, return it to the filter until clear.…”

Section: Dried Whey and Skim Milkmentioning

confidence: 99%

Influence of Moisture on Browning of Dried Whey and Skim Milk

Doob¹,

Willmann²,

Sharp³

1942

Ind. Eng. Chem.

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“…The inhibiting action of formaldehyde on the production of coloration in autoclaved milk was used by Ramsey, Tracy, and Ruehe (19) as proof of their theory that the brown color of heated milk is due to an aldose-amino conden- sation, since formaldehyde may obviously be assumed to block the amino group and thus prevent the reaction with the aldehyde function of the lactose. However, Webb (29) showed that, although small quantities of formaldehyde increase the color of autoclaved buffered lactose solutions, larger quantities seem to decrease the discoloration, and V24 M sodium bisulfite prevents it completely.…”

Section: Reactionmentioning

confidence: 99%