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 Babcock, C. J. Articles by Windham, E. S. Search for Related Content PubMed Articles by Babcock, C. J. Articles by Windham, E. S.

Frozen Homogenized Milk. VIII. Effect of the Addition of Sucrose and Ascorbic Acid on the Keeping Quality of Frozen Homogenized Milk

Dairy Branch, Production and Marketing Administration, U.S.D.A.

R. H. Yager and E. S. Windham

Veterinary Division, Army Medical Service Graduate School, , Washington 12, D. C.

ABSTRACT

Sucrose in concentrations of 0.5, 1.0, 1.5 and 2.0 parts per 100 ml. of homogenized milk frozen and stored at -23.3° C. retarded for 185 days a noticeable separation in the thawed milk. Samples with 0.5, 1.0 and 1.5 parts of sucrose were definitely oxidized when thawed after 91 days of storage. Samples with two parts of sucrose were definitely oxidized when thawed after 100 days of storage. The control sample showed noticeable separation when thawed after 100 days and was definitely oxidized when thawed after 75 days of storage.

A second series of samples containing sucrose in concentrations of 1.0, 1.5 and 2.0 parts per 100 ml. of homogenized milk frozen at -23.3° C. and stored at -17.8° C. did not show definitely noticeable separation when thawed until 129 days of storage. The samples were slightly oxidized when thawed after 112 days and definitely oxidized when thawed after 212 days of storage. Additional samples with 1.0, 1.5 and 2.0 parts sucrose plus 10 mg. of ascorbic acid per 100 ml. of milk showed noticeable separation when thawed after 129 days of storage, but were free of oxidized flavors when thawed after 212 days of storage. The control sample for this series showed excessive noticeable separation and was found to be slightly oxidized when thawed after 78 days of storage. At 129 days, the control sample was definitely oxidized.

Sucrose increased the time frozen homogenized milk remained normal in appearance when thawed and also slightly retarded the development of an oxidized flavor. The addition of sucrose with ascorbic acid to homogenized milk, frozen at -23.3° C. and stored at -17.8° C, increased the time the milk remained normal in appearance and more than doubled the time it remained normal in flavor.