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Journal of Dairy Science Vol. 30 No. 1 49-54
© 1947 by American Dairy Science Association ®
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Frozen Homogenized Milk. II. Effect of Freezing and Storage Temperatures on the Chemical and Bacteriological Properties of Homogenized Milk

Lieutenant Colonel C. J. Babcock, Major Richard N. Roerig, Captain Joseph N. Stabile, Captain William A. Dunlap and Colonel Raymond Randall

Army Veterinary School, Medical Department Professional Service Schools, Army Medical Center, Washington, D. C.

ABSTRACT

It has been found that when homogenized milk is frozen the solid components tend to concentrate in the lower portions of the sample. This distribution was not materially affected by changes in freezing and storage temperature. Exposure of the frozen milk to room temperature (23° C.) less than four hours did not alter the distribution of the milk solids, but at that time there was a significant shift of the solid components toward the lower portion.

Changes in the temperature at which frozen homogenized milk was stored did not materially affect the chemical composition of the different sections of the quart samples.

The chemical analyses of the various sections of frozen homogenized milk were not affected by exposure to room temperature, 23° C. (73.8° F.), unless the milk was exposed for four hours. When the milk was exposed for four hours there was a considerable increase in the percentage of milk solids in the bottom third and a considerable decrease in the percentage of the constituents in the top third of quart samples.

Homogenized milk that was frozen and subsequently thawed at room temperature (23° C.) changed in physical character. The degree of change was dependent upon the freezing and storage temperature and the length of storage. However, these conditions did not cause any significant change in the chemical character of the milk, indicating that the chemical character of frozen homogenized milk does not contribute to the, physical changes.

Freezing and storing homogenized milk in the frozen state had a tendency to lower the number of bacteria per milliliter as determined by the standard plate count. This decrease was not materially affected by freezing and storage temperatures, by changes in the storage temperature, or by exposure to room temperature for four hours.


FOOTNOTES

Veterinary Corps, USA







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