Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-26T16:27:42.881Z Has data issue: false hasContentIssue false
  • English
  • Français

405. The composition of the soluble and insoluble portions of reconstituted milk powders

Published online by Cambridge University Press:  01 June 2009

R. Waite  and
J. C. D. White
R. Waite
Affiliation:
Hannah Dairy Research Institute, Kirkhill, Ayr
J. C. D. White
Affiliation:
Hannah Dairy Research Institute, Kirkhill, Ayr
Get access Rights & Permissions [Opens in a new window]

Extract

1. The mode of distribution of the constituents of centrifuged reconstituted whole-milk powder manufactured by different processes has been determined at 20 and 50° C.

2. Where considerable ‘insolubility’ exists, protein is carried into the fat layer and fat into the sediment layer in quantities directly related to the degree of ‘insolubility’. The fat in the sediment of roller powders appears to be associated almost entirely with the protein which remains insoluble at 50° C.

3. The sediments from reconstituted whole- and separated-milk powders made by different manufacturing processes have been obtained in bulk by vigorous centrifuging (14,500 × g). Analysis of these sediments reveals considerable similarity between them, and it is concluded that a well-washed sediment would consist mainly of denatured calcium caseinate together with calcium and phosphorus in the same proportions as in normal tricalcium phosphate, Ca3(PO4)2, the calcium caseinate and most of the calcium phosphate probably being in the form of a casein-phosphate complex.

4. The accuracy of some published methods of measuring milk powder solubility has been considered, and the inaccuracies arising from the non-homogeneity of the fat and sediment layers are stressed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 16 , Issue 3 , December 1949 , pp. 379 - 389
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Supplee, G. C. & Bellis, B. (1925). J. Dairy Sci. 8, 39.CrossRefGoogle Scholar
(2)Hunziker, O. F. (1926). Condensed Milk and Milk Powder, 4th ed. La Grange, , Illinois: the author.Google Scholar
(3)Wright, N. C. (1932). J. Dairy Res. 4, 122.CrossRefGoogle Scholar
(4)Howat, G. R., Smith, J. A. B., Watte, R. & Weight, N. C. (1939). J. Dairy Res. 10, 498.CrossRefGoogle Scholar
(5)Parsons, A. T. (1949). J. Dairy Res. 16, 377.CrossRefGoogle Scholar
(6)Marquardt, J. C. (1920). Ice Cr. Tr. J. 16, 4.Google Scholar
(7)Lampitt, L. H. & Hughes, E. B. (1924). Analyst, 49, 176.CrossRefGoogle Scholar
(8)Lampitt, L. H. & Bushill, J. H. (1931). Analyst, 56, 781.CrossRefGoogle Scholar
(9)Cone, J. F. & Ashworth, U. S. (1947). J. Dairy Sci. 30, 463.CrossRefGoogle Scholar
(10)American Dry Milk Institute Inc. (1948). Bull. Amer. Dry Milk Inst. p. 911.Google Scholar
(11)King, N. (1948). Netherlands Milk and Dairy J. 2, 137.Google Scholar
(12)Ling, E. R. (1936). J. Dairy Res. 7, 145.CrossRefGoogle Scholar
(13)Ling, E. R. (1937). J. Dairy Res. 8, 173.CrossRefGoogle Scholar
(14)Pyne, G. I. (1934). Biochem. J. 28, 940.CrossRefGoogle Scholar
(15)Eilers, H., Saal, R. N. J. & van der Waarden, M. (1947). Research in Holland. Chemical and Physical Investigations on Dairy Products. Amsterdam: Elsevier.Google Scholar
(16)Ramsdell, G. A. & Whtttier, E. O. (1944). J. biol. Chem. 154, 413.CrossRefGoogle Scholar