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The Corrosion of Metals by Milk

Division of Electrochemistry, Columbia University, New York

ABSTRACT

Investigators in the past have shown that:

1. Copper, naturally present in small amounts in milk and other foods, is a physiologically necessary and important constituent (25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35).
   
2. The natural copper content of milk varies between 0.3 and 0.7 parts per million.
   

Our own experiments demonstrate conclusively that:

1. Copper, nickel and copper-nickel alloys, when exposed to milk during pasteurization, may bring about an increase above 0.7 p.p.m. or a decrease below 0.3 p.p.m. in the copper content of the milk.
   
2. This change in the copper content of the milk is more pronounced at elevated temperatures.
   
3. When milk in contact with nickel apparatus loses copper, this metal is precipitated out and nickel goes into solution.
   
4. Nickel corrodes in milk more readily in the absence of oxygen.
   
5. Copper corrodes in milk more readily in the presence of oxygen.
   
6. High chromium nickel (18–8) iron alloys, "Hyblum," chromium-plated copper and chromium plated nickel are very resistant to corrosion by milk and are satisfactory for dairy equipment on this account.