Frozen Homogenized Milk. III. Stability of Milk Solids Distribution in Frozen Homogenized Milk
Open Access
- 1 September 1947
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 30 (9) , 733-736
- https://doi.org/10.3168/jds.s0022-0302(47)92391-6
Abstract
Four groups of homogenized milk packaged in quart paper containers were frozen at[long dash]11.5[degree], -27.5[degree], -36[degree] and at approx. -17.8[degree]C. Immediately after freezing and then at 10-day intervals samples of each group were removed from the freezer, divided while in the frozen state into top and bottom sections, and then analyzed for protein, fat, total solids, lactose, and chlorides. During the freezing process the milk solids shifted to the lower portion of the samples and there was no further movement of these solids after the milk was frozen.This publication has 5 references indexed in Scilit:
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- Frozen Homogenized Milk. 1. Effect of Freezing and Storage Temperature on the Physical Characteristics of Homogenized MilkJournal of Dairy Science, 1946
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