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The Age Thickening of Sweetened Condensed Milk III. Effect of Reaction and Changes in the Electrical Conductivity during Manufacture and Aging^*

Department of Dairy Industry, University of Wisconsin

ABSTRACT

In a sensitive colloidal system such as milk small changes in the various ionic concentrations are likely to exert a great influence on the stability of the system. Since the electrical conductivity of milk depends upon the various ions present and the hindering effect of the non-electrolytes, it is reasonable to expect that any changes occurring in the ionic equilibrium and the concentration of the non-electrolytes during the manufacture and aging of sweetened condensed milk would be reflected in a change in the electrical conductivity. It is a matter of common experience that an increase in acidity almost invariably decreases the heat stability of milk. With these facts in mind, electrical conductivity and hydrogen-ion concentration measurements were made during the preparation and aging of several batches of sweetened condensed milk. The different batches varied in their stability toward age thickening.

Experimental Methods

The pH measurements in these trials were made at 25° C. (77° F.) with the quinhydrone electrode and a saturated calomel half-cell.

^* Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.