Chemical Changes Produced in Cows Milk By Pasteurization
Chemical Changes Produced in Cows Milk By Pasteurization
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1 026 9 4 1089 0627 0141 It will be seen from the table that the changes produced by pasteurization at 68. 3 C. (155 F. ) for 30 minutes are trifling. The phosphoric acid content remains the same in both the raw and the pasteurized serum. The quantity of lime salts, while a trifle lower in the pasteurized than in the raw serum, is still within the limit of error, and the magnesia remains the same in both serums.
Other experiments made with skim milk showed results agreeing in every particular w...ith this one made with whole milk. All prelim- inary experiments were made with skim milk because, as previously stated, it filters more readily and thus gives a larger quantity of serum for analysis.
Comparing Table 1 with Table 2 we find that the variation in the quantity of soluble lime salts between the two samples of milk is far greater than that found between the raw and pasteurized serums. For this reason the objection frequently raised against pasteurized milk as an infant food, on the ground that the soluble lime salts are diminished by the process of pasteurization, is without foundation.
What to read after Chemical Changes Produced in Cows Milk By Pasteurization?
You can find similar books in the "Read Also" column, or choose other free books by Philip Rupp to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
1 026 9 4 1089 0627 0141 It will be seen from the table that the changes produced by pasteurization at 68. 3 C. (155 F. ) for 30 minutes are trifling. The phosphoric acid content remains the same in both the raw and the pasteurized serum. The quantity of lime salts, while a trifle lower in the pasteurized than in the raw serum, is still within the limit of error, and the magnesia remains the same in both serums.
Other experiments made with skim milk showed results agreeing in every particular w...ith this one made with whole milk. All prelim- inary experiments were made with skim milk because, as previously stated, it filters more readily and thus gives a larger quantity of serum for analysis.
Comparing Table 1 with Table 2 we find that the variation in the quantity of soluble lime salts between the two samples of milk is far greater than that found between the raw and pasteurized serums. For this reason the objection frequently raised against pasteurized milk as an infant food, on the ground that the soluble lime salts are diminished by the process of pasteurization, is without foundation.
What to read after Chemical Changes Produced in Cows Milk By Pasteurization?
You can find similar books in the "Read Also" column, or choose other free books by Philip Rupp to read onlineMoreLess
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