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Journal of Dairy Science Vol. 25 No. 5 427-432
© 1942 by American Dairy Science Association ®
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Curd Strength of Evaporated Milk*

J. C. Marquardt and D. W. Denniston

Division of Dairying, New York State Agricultural Experiment Station, Geneva

ABSTRACT

Conclusions: The curd strength of re-constituted evaporated milk is far less than that of commercial homogenized milk. Its curd strength is well within the standard set by the American Medical Association of 20, measured in Hill units.

Re-constituted evaporated milk, when mixed with equal volumes of water by weight, will not lose its homogeneous properties when held at 4.5° C. for 18 hours.

FOOTNOTES

* Approved as Journal Paper No. 487 by the Director of the New York Agricultural Experiment Station Jan. 15, 1942.






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Copyright © 1942 by the American Dairy Science Association ®.