JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 17 No. 9 587-594
© 1934 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Tuckey, S. L.
Right arrow Articles by Clark, G. L.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Tuckey, S. L.
Right arrow Articles by Clark, G. L.

The Application of X-rays to Research in Dairy Technology

S. L. Tuckey and H. A. Ruehe

Department of Dairy Husbandry

G. L. Clark

Department of Chemistry, University of Illinois, Urbana, Illinois

ABSTRACT

By x-rays analysis the identification of the mineral constituents in a sample of milkstone was determined. Results obtained from the diffraction of x-rays by milk powder show conclusively that lactose does not exist in a crystalline form in fresh milk powder. The very onset of lactose crystallization in milk powder was shown by the diffraction patterns obtained. Also a tendency for a change of nite spacing of the diffracting group in milk protein due to different processing methods has been noted. Spray powders were found to have a slightly greater d1 unit spacing than the roller powders.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1934 by the American Dairy Science Association ®.