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Steam distillation of taints from cream: X. Vapour liquid equilibrium relationships for benzyl mercaptan

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall
F. H. McDowall
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

The vapour/liquid equilibrium coefficient for benzyl mercaptan, which is the substance causing ‘landcress’ taint in butter from the milk of cows grazing pastures infested with the cruciferous weed Coronopus didymus, was found by use of a continuous vaporization equilibrium still to be 105 from solution in water and 1·30 from solution in cream of 30% fat content. It was concluded that complete removal of heatdeveloped landcress taint from cream would not be commercially practicable.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 2 , June 1965 , pp. 147 - 149
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

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References

REFERENCES

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McDowall, F. H. (1955). N.Z. Jl Sci. Technol. 37B, 1.Google Scholar
McDowall, F. H. (1959). J. Dairy Res. 26, 46.CrossRefGoogle Scholar