HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Reid, Wm. H. E. Articles by Welch, F. F. Search for Related Content PubMed Articles by Reid, Wm. H. E. Articles by Welch, F. F.

Factors Influencing the Properties of Fermented Reconstructed Milk

Wm. H. E. Reid and F. F. Welch

Department of Dairy Husbandry, University of Missouri, Columbia, Missouri

ABSTRACT

INTRODUCTION

The limited supply of normal skim milk suitable for fermented milk manufacture, especially in the large centers of population, together with the steadily growing demand for fermented milks, has caused the plant operators to search for a substitute for normal skim milk.

This paper presents the results of a study of the influence of the manufacturing procedure and of the quality of starter used, on the fermented milk made from reconstructed skim milk. The processes studied are those that are subject to considerable variations between plants, or in the same plant.

REVIEW OF LITERATURE

Burke (1) defined the qualities of a good grade of Commercial Buttermilk.

Larsen and White (2) found that a good quality starter can be made by using reconstructed skim milk as a substitute for normal skim milk. They further showed the danger of using too much powder in the manufacture of the reconstructed milk.

Dahle and Palmer (3) in an investigation of the properties of reconstructed milks made a milk which gave a slightly lower soluble protein content, a slightly lower buffer action at low concentrations of alkali and acid, had a slightly higher viscosity than normal milk, but closely resembled normal milk in freezing point, specific gravity, and specific conductivity.

This experimental work was submitted by F. F. Welch in fulfillment of the thesis requirement for the degree of Master of Arts in the University of Missouri.