Method for Determining Product Loss of Vacuum-Treated Milk

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Abstract
Vacuum treatment by non-steam injection systems for the removal of off-flavors from fluid dairy products results in concentration or loss of product. A practical method was devised for determining this product loss. The method involves recirculation of the water used for condensing the vapors leaving the vacuum chamber. The water leaving the vapor line condenser is pumped by the vacuum pump through a plate cooler, into a degassing chamber, and returns to the vapor line condenser. The weight of the overflow water from the degassing chamber, which is equivalent to the water removed from the milk in the form of vapors, represents the product loss. The method agrees very closely with theoretical calculations and appears to be more accurate than total solids determinations.

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