Insoluble Scum-Like Materials on Reconstituted Whole Milk Powders
Open Access
- 1 April 1957
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (4) , 403-409
- https://doi.org/10.3168/jds.s0022-0302(57)94494-6
Abstract
A study of the chemical properties of the scum-like material which floats on reconstituted whole milk powder showed it was composed of 34% protein and the remainder fat. The protein was shown to be destabilized calcium caseinate while the fat isolated from the scum had a higher melting point and was more saturated than the main fat fraction. This defect did not develop until after the powders had been stored at 85[degree] F. It is thought to be a complex between free fat and protein.This publication has 4 references indexed in Scilit:
- The Protein and Non-Protein Nitrogen Fractions in Milk. I. Methods of AnalysisJournal of Dairy Science, 1951
- The Keeping Quality, Solubility, and Density of Powdered Whole Milk in Relation to Some Variations in the Manufacturing Process. II. Solubility and DensityJournal of Dairy Science, 1948
- Condensed MilkJournal of AOAC INTERNATIONAL, 1930
- The Effect of Homogenization, Condensation and Variations in the Fat’ Content of a Milk upon the Keeping Quality of its Milk PowderJournal of Dairy Science, 1925