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Steam distillation of taints from cream: IX. Vapour/liquid equilibrium relationships for indole and skatole in water and cream

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall
F. H. McDowall
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Summary

The vapour/liquid equilibrium coefficients for the steam distillation of indole and skatole from water solution over the range of concentrations 0·1 to 20–30 ppm. were found to be 2·4 and 4·7, respectively. The coefficient for indole in a cream containing 30% fat was found to be 0·31, and for skatole, in a cream containing 40% fat, 0·14. It is concluded that complete removal of indole and skatole contaminations from cream by use of steam distillation equipment is not commercially practicable.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 2 , June 1964 , pp. 185 - 188
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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