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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
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.
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- Copyright © Proprietors of Journal of Dairy Research 1965
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