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Factors that Affect the Formation of a Crystalline Deposit in Evaporated Milk

Bureau of Dairy Industry, Agricultural Research Administration, U. S. D. A., Washington, D. C.

ABSTRACT

The average weight of the calcium citrate crystals found in 300 14.5-oz. cans of crystal-bearing evaporated milk was 0.426 g. per can. Many more cans were examined which contained no crystals.

The occurrence of crystals could not be correlated with the time during the lactation period of the cow when the milk was produced, the movement or agitation the milk received during storage, the salt composition of the milk as determined analytically, or the pH or viscosity of the milk.

Conditions usually favorable to the growth of calcium citrate crystals in evaporated milk were storage at temperatures above 60° F. and direct additions of CaCl₂ and citric acid solutions to the milk before sterilization. The period of maximum crystal growth was during the storage period from 4 to 20 mo.

The growth of calcium citrate crystals in several batches of evaporated milk apparently was retarded by addition of disodium phosphate as a stabilizer before sterilization and by storage at low temperatures.

¹ Retired June 30, 1950.

² National Dairy Research Labs., Oakdale, N. Y.