Rapid Chemical Changes in Reconstituted Dry Milk
- 13 September 1957
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 126 (3272) , 511-512
- https://doi.org/10.1126/science.126.3272.511-a
Abstract
Two different chemical analyses were used with 6 samples of reconstituted non-fat dry milk. Samples were analyzed for 5-hydroxymethylfurfural (HMF) and for indophenol-reducing substances. HMF did not measure free 5-hydroxymethylfurfural in the milks but rather the amount formed under standardized digestion conditions. Indophenol titrations are expressed as molar concentration of diolreductone. Samples were prepared by shaking 10 g milk powder with 100 ml distilled H2O. Aliquot portions of the reconstituted samples (stored at 24[degree]C) were removed at specified times for analyses. The 1st samples were removed 3 minutes after the start of reconstitution. Results indicate that rapid chemical changes occurred in freshly reconstituted instant milks. Changes in non-instant milks appeared to be less pronounced and more variable than in the former.Keywords
This publication has 1 reference indexed in Scilit:
- Browning and Associated Changes in Milk and Its Products: A ReviewJournal of Dairy Science, 1955