Hostname: page-component-7479d7b7d-pfhbr Total loading time: 0 Render date: 2024-07-12T09:42:04.188Z Has data issue: false hasContentIssue false
  • English
  • Français

Steam distillation of taints from cream: VIII. Effect of fat content of dairy product on deodorization process

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
Get access Rights & Permissions [Opens in a new window]

Extract

1. In commercial practice dairy liquids of fat contents ranging from 3 to 90% are subjected to deodorization by steam distillation treatment.

2. Increase in fat test of cream causes a rise in the vapour/liquid equilibrium coefficient for tainting substances of low butterfat/skim-milk distribution ratio, and a fall for substances of high-distribution ratio, in cream.

3. Increase in fat content of cream reduces the amount of tainting substance in the cream per unit weight of butterfat in the cream, for substances of all butterfat/skim-milk distribution ratios.

4. Separation of milk to cream of a high fat content greatly facilitates the elimination of substances of low butterfat/skim-milk distribution ratio from the cream and butter.

5. Variation in temperature of separation, by its effect on the distribution ratio for tainting substances, could affect the content of these substances in the final cream, and could possibly cause a change in the character of the cream.

6. In the partition of tainting substance between butter and buttermilk in the churning process, fat content of cream affects the proportion of residual taint passing from the treated cream into the butter.

7. It is pointed out that, because of the effect of salt in increasing the vapour/liquid equilibrium coefficient of some steam volatile substances, the threshold concentration for a tainting substance in butter can be expected to vary with variation in the rate of salting of the butter.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 2 , June 1959 , pp. 113 - 122
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)McDowall, F. H. (1959). J. Dairy Res. 26, 46.CrossRefGoogle Scholar
(2)Roberts, W. M., Blanton, L. F. & Warren, F. G. (1954). Southern Dairy Products J. 56, 36.Google Scholar
(3)Cooper, H. C. (1958). Dairy Ind. 23, 117.Google Scholar
(4)McDowall, F. H. (1953). The Buttermaker's Manual. Wellington: New Zealand University Press.Google Scholar
(5)McDowall, F. H. (1959). J. Dairy Res. 26, 39.CrossRefGoogle Scholar
(6)Scott, J. K. (1954) J. Dairy Res. 21, 354.CrossRefGoogle Scholar
(7)McDowall, F. H., Singleton, J. A. & O'Dea, J. J. (1953). N.Z. J. Sci. Tech. 35 B, 175.Google Scholar
(8)McDowall, F. H. (1949). J. Dairy Res. 16, 227.CrossRefGoogle Scholar
(9)Scott, J. K. (1956). J. Dairy Res. 23, 363.CrossRefGoogle Scholar
(10)McDowall, F. H. (1957). J. Dairy Res. 24, 184.CrossRefGoogle Scholar