Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-20T05:34:43.305Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of phosphates in lowering the amount of deposit formation during the heat treatment of milk

Published online by Cambridge University Press:  01 June 2009

Marion Burdett
Marion Burdett
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

The addition of small amounts of phosphate salts reduced the amount of deposit formed from heated milk, both in laboratory experiments and during the operation of a practical ultra-high-temperature heat-exchanger. Sodium pyrophosphate was much more effective than the other phosphates tested. Reasons are suggested for these observed effects.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 1 , February 1974 , pp. 123 - 129
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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

Abdulina, T. N. & Kovalenko, M. S. (1971). Izvestiya, Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya (4) 24;Google Scholar
from Dairy Science Abstracts (1972) 34, 717.Google Scholar
Beeby, R., Hill, R. D. & Snow, N. S. (1971). In Milk Proteins, vol. 2, p. 436. (Ed. Mckenzie, H. A..) London: Academic Press.Google Scholar
Brečević, Lj. & Füredi-Milhofer, H. (1972). Calcified Tissue Research 10, 82.CrossRefGoogle Scholar
Burton, H. (1965). Journal of Dairy Research 32, 65.CrossRefGoogle Scholar
Burton, H. (1966). Journal of Dairy Research 33, 317.CrossRefGoogle Scholar
Burton, H. (1967). Journal of Dairy Research 34, 137.CrossRefGoogle Scholar
Burton, H. (1968). Journal of Dairy Research 35, 317.CrossRefGoogle Scholar
Campbell, J. R. & Nancollas, G. H. (1969). Journal of Physical Chemistry 73, 1735.CrossRefGoogle Scholar
Davies, D. T. & White, J. C. D. (1959). Proceedings of the 15th International Dairy Congress, London 3, 1677.Google Scholar
deMan, J. M. (1966). Proceedings of the 17th International Dairy Congress, Munich B 365.Google Scholar
Fleish, H. & Bisaz, S. (1962). American Journal of Physiology 203, 671.CrossRefGoogle Scholar
Fleish, H. & Neuman, W. F. (1961). American Journal of Physiology 200, 1296.CrossRefGoogle Scholar
Fukushima, M. & deMan, J. M. (1972). Milchwissenschaft 27, 473.Google Scholar
Füredi-Milhofer, H., Purgarić, B., Brečević, Lj. & Pavković, N. (1970). Calcified Tissue Research 4 (Suppl.), 142.CrossRefGoogle Scholar
Füredi-Milhofer, H., Purgarić, B., Brečević, Lj. & Pavković, N. (1971). Calcified Tissue Research 8, 142.CrossRefGoogle Scholar
Lyons, J. W. & Siebenthal, C. D. (1966). Biochimica et Biophysica Acta 120, 174.CrossRefGoogle Scholar
Marshall, R. W. & Nancollas, G. H. (1969). Journal of Physical Chemistry 73, 3838.CrossRefGoogle Scholar
Melnychyn, P. & Wolcott, J. M. (1971). In Symposium: Phosphates in Food Processing (1970), p. 56. (Ed. deMan, J. M. and Melnychyn, P..) Westport, Conn.: AVI Publishing Co.Google Scholar
Miura, M. & Naono, H. (1965). Bulletin of the Chemical Society of Japan 38, 492.CrossRefGoogle Scholar
Rose, D. (1961). Journal of Dairy Science 44, 430.CrossRefGoogle Scholar
Vujicić, I., Batra, S. C. & deMan, J. M. (1967). Journal of Agricultural and Food Chemistry 15, 403.CrossRefGoogle Scholar