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The Solubility of Metals in Milk:—II. Submerged Corrosion Tests of Various Metals in Milk¹

ABSTRACT

1. Information concerning metal solution in milk is of great interest to the dairy manufacturer because of the effect of dissolved metals on the color, odor, flavor, healthfulness and keeping quality of dairy products; further, such information is needed by the dairy engineer for the proper construction of equipment.
   
2. The data in the literature on the solution of metals in milk have quite generally been obtained by procedures that did not give sufficient control over important factors, viz., velocity of the liquid to the metal, composition of the milk (especially gaseous content), temperature, and the surface condition of the metal.
   
3. Data are presented for various metals to show the effect of variations in the acidity, oxygen content and temperature, and of steam sterilization on the corrosion losses.
   
4. The solution of Allegheny steel, stainless steel, aluminum, and tinned copper is very slight in acid milk at room temperature, and in fresh milk at various temperatures and oxygen contents.
   
5. On the basis of the data presented the relative corrosion resistance of the various metals is discussed.
   

¹ Published with the permission of the director of the Wisconsin Agricultural Experiment Station. The work was supported in part by a grant from the Special Research Fund of the University of Wisconsin.