The Effect of Heat on Milk and Milk Products

Jackson, Christopher James (1937) The Effect of Heat on Milk and Milk Products. PhD thesis, University of Glasgow.

Abstract

The object of thw work detailed in this thesis was to ascertain the cause of certain defects that occur in canned cream. These faults consisted of a corrosion of the metal of the tin-plate container and what was more serious of the deposition of a purple film on the surface of the cream. In a severe cases discrete black particles were distributed throughout the body of the cream. It was apparent in the early stages of this problem that the defects concerned were largely influenced by reacctions which occured in the milk constituents as the results of heat tratment. It was therefore considered necessary to investigate, as a preliminary, the effect of heat on certain properties of milk, the most improtant of which appeared to be the changes occuring in the protein and hydrogen ion concentration. The first section of this work has been devoted to a brief consideration od the effect of heat on the nitrogen distribution of milk and cream, on the denaturation of the protein and on the hydrogen ion concentration. In the second section are reported the actual results of processing canned cream under carefully controlled conditions.

• Item Type: Thesis (PhD)
• Qualification Level: Doctoral
• Keywords: Animal sciences, Food science
• Date of Award: 1937
• Depositing User: Enlighten Team
• Unique ID: glathesis:1937-80127
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 31 Mar 2020 09:09
• Last Modified: 31 Mar 2020 09:09
• URI: https://theses.gla.ac.uk/id/eprint/80127