Effects of Heat Treatment and Subsequent Storage on the Concentration of Ionized Calcium in Skimmilk
Authors:
Open Access
- 1 January 1972
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 55 (1) , 35-38
Abstract
Raw skimmilk, with and without bactericide, was sealed in 150 ml sterile cans. Each group was divided into five subgroups. One received no further treatment whereas the remaining four were heated in water baths for one hour at 60, 72, 83, and 94 C, cooled in ice water, then stored at 2 C. Samples from each treatment were analyzed daily up to 10 days for ionized calcium. Hydrogen peroxide and 2-phenoxyethanol were the bactericides. A decrease in ionized calcium resulted in heated milk. In most cases, the more intense the heat treatment, the greater the decrease in ionized calcium. Effect of heat treatments on the milk appeared to be irreversible even after 10 days at 2 C.Keywords
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