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I. THE EFFECT OF METALS IN MILK AND MILK PRODUCTS
Author(s) -
Waite R.
Publication year - 1947
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1947.tb00227.x
Subject(s) - metallurgy , aluminium , zinc , galvanization , copper , magnesium , flavour , metal , tin , brass , food science , chemistry , materials science , composite material , layer (electronics)
Summary The presence of metals in milk and milk products can lead to spoilage by accelerating the development of oily, tallowy, fishy or putrid smells and tastes in addition to their specific metallic flavour; some metals may also increase the loss of Vitamin C. The metals least likely to cause these effects are the stainless steel group followed by tin, heavily tinned copper, aluminium and magnesium‐aluminium alloys in that order; copper, iron, zinc and galvanised metals should be avoided.