HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hankinson, C. L. Articles by Gleim, W. M. Search for Related Content PubMed Articles by Hankinson, C. L. Articles by Gleim, W. M.

Studies of the Effect of Heat on Milk Dialysates

Carnation Research Laboratories, Milwaukee, Wisconsin

ABSTRACT

About twenty years ago Grindrod (3) patented a process for dialyzing unsterilized, eveporated milk, and claimed that the removal thereby of 10 percent of the salts resulted in greatly improve flavor and color. He indicated that the calcium, citrate, and phosphate ions in exess were detrimental to flavor and color, although his evidence to prove this point was not conclusive. Kass and Palmer (5) showed that citrates and phosphates catalyze the color development or caramelization reaction but they did not study flavor. The claims of Grindrod for flavor improvement prompted us to investigate further the relation of dialysis to heated flavor development.

In checking Grindrod's claims it was found that dialyzing forewarmed or evaporated milk did result in a decrease flavor when the milk was sterilized. However, when the milk was reconstituted with respect to eight known constituents, for which analysis had been made, no improvement in flavor resulted when the milk was sterilized.

¹ Present address North American Creameries, Minneapolis, Minn.

² Present address Universal Oil Products, Chicago, 111.