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Effects of Small Electrical Currents upon Lime Grain Formation and Related Properties in Evaporated Milk¹

New Jersey Agricultural Experiment Station, Rutgers—The State University, Department of Dairy Science, New Brunswick, New Jersey

ABSTRACT

Using electrical pretreatment, Freeborn (2, 3) has been able to prevent boiler water scale formation. Leeder and Martin (4), employing the same electrical treatment system, were able to effect a reduction in the formation of milkstone on milk-heating equipment. The authors reported that the normal crystalline structure of the precipitated minerals appeared to be altered as a result of the electrical treatment. Less milk-stone was noted on the heating plates with treated milk, and the treatment resulted in the formation of a soft, sticky deposit instead of a hard, grainy scale. This project was undertaken to determine the effect of small electrical currents upon lime grain formation and related properties in evaporated milk.

The electrical treatment cell employed in this project was of newer design than the one employed by Leeder and Martin (4), and is pictured in Figure 1. This unit, called the Hydrotron, was designed for use in a 1.5-in. pipeline with a peak rate of flow of 600 gal. per hour.

¹ Paper of the Journal Series, New Jersey Agricultural Experiment Station, Rutgers—The State University, Department of Dairy Science, New Brunswick.

² Results contained in this paper are part of a thesis submitted by the senior author to the Graduate School of Rutgers—The State University—in partial fulfillment of the requirements for the degree of Master of Science.