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Method for Determining Product Loss of Vacuum-Treated Milk

Stows (Conn.) Agricultural Experiment Station

ABSTRACT

Vacuum treatment accompanied by flashing in nonsteam-injection systems for the removal of off-flavors from fluid dairy products results in concentration or loss of product. A comparison of Mojonnier total solids determinations on the original raw and treated milk samples has been used as a means of ascertaining these losses (2). The method is time-consuming and subject to the inherent errors of the Mojonnier test for total solids. Furthermore, the computed daily loss, based on periodic total solids determinations during processing, is not a true indication of the loss, because of variations in degrees of flash-cooling during a daily operation. The need for a practical method for determining product loss is apparent. This paper describes a method for determining product loss when fluid dairy products are treated in nonsteam-injection vacuum equipment.

METHOD

Vapors leaving the vacuum chamber on nonsteam-injection flavor improvement equipment are condensed by a water condenser located in the vapor line ahead of the vacuum pump.