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Influence of Vacuum Pasteurization upon the Freezing Point Value, Total Solids, and Concentration of Fluid Milk

Dairy Department, Clemson Agricultural College, Clemson, South Carolina

ABSTRACT

The concentration of milk due to pasteurization in a Vacu-Therm pasteurizer was estimated by freezing point measurements, total solids determinations, and by condensing and trapping the water removed from the milk. Composite samples of raw and pasteurized milk were obtained during 3-hr. processing periods from the balance and surge tanks of the equipment. The temperature of pasteurization and the vacuum level were varied independently from 161 to 175° F. and from 22 to 26 in. When the difference between the temperature of pasteurization and the temperature in the second vacuum chamber exceeded 20° F., water was removed from the milk. Both total solids values and freezing point measurements required adjustment, to be most useful in estimating water removal. The freezing point technique appears to be the most economical, precise, and sensitive method for estimating concentration or water removal of vacuum pasteurized milk.