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THE DENSITY OF PROCESSED MILK
Author(s) -
Short A. L.
Publication year - 1956
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.1471-0307.1956.tb01764.x
Subject(s) - homogenization (climate) , raw milk , sterilization (economics) , food science , significant difference , raw material , chemistry , materials science , biology , mathematics , biodiversity , ecology , statistics , organic chemistry , foreign exchange market , monetary economics , economics , foreign exchange
Summary There are permanent changes in density of milk brought about by homogenization and sterilization, which are small and do not explain the differences reported between raw and sterilized milk densities. The lag in the phase change of fat after a change of temperature gives a satisfactory explanation for the temporary difference between the densities of the different milks, as the phase lag is exaggerated on dispersion of the fat by homogenization. Any large difference between the densities of raw milk and homogenized or sterilized milk after long storage may be due to the different solid‐liquid composition of the fat in the milks, brought about by the different rates of solidification of the fat. Repeatable density results for homogenized or sterilized milk can be obtained by pre‐warming the samples and the results are then comparable with those for raw milk similarly treated.