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Journal of Dairy Science Vol. 32 No. 7 644-648
© 1949 by American Dairy Science Association ®
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The Effect of the Ascorbic Acid Content of Fluid Milk upon the Keeping Quality of Its Dried Product

Philip A. Wright and George R. Greenbank

Bureau of Dairy Industry, Agricultural Research Administration, U. S. Department of Agriculture

ABSTRACT

Conclusions:

  1. Ascorbic acid added to milk before drying increases the keeping quality of its dried product.
  2. Oxidation of ascorbic acid in the fluid milk with hydrogen peroxide does not increase the keeping quality of its dried product.






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Copyright © 1949 by the American Dairy Science Association ®.