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Journal of Dairy Science Vol. 42 No. 3 448-453
© 1959 by American Dairy Science Association ®
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Studies on the Occurrence, Origin, and Significance of Ammonia in Evaporated Milk1

R. C. Dutra, N. P. Tarassuk and W. G. Jennings

Department of Dairy Industry, University of California, Davis

ABSTRACT

The ammonia content of evaporated milk was found to increase with increasing heat treatment. Trials with dialyzed and bisulflte-treated milks have shown that ammonia production is independent of browning reaction. It was found that, of the total ammonia in milk heated at 242· F. for 15 min., 44% comes from urea, 26% from casein, and 23% from the whey proteins; the remaining 7% is attributed to dialyzable peptides and amino acids.

FOOTNOTES

1 This project was supported in part by funds from the California Dairy Industry Advisory Board.






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Copyright © 1959 by the American Dairy Science Association ®.