Certain non-biological properties of sterilized milk in relation to the treatment of the milk and the temperature of heating

Abstract

SummaryThe effect of the temperature of laboratory sterilization of homogenized milk on the titratable acidity, the colour of the milk, the yellowing of the filtrate from the Aschaffenburg turbidity test, the acid-ferricyanide-reducing substances and on pH has been determined. The greater changes in these properties in milk sterilized under reduced oxygen tension compared with milk sterilized in open bottles was shown to be due, in part at least, to the slower rate of cooling in the evacuated bottles. Samples of commercial sterilized milk have also been examined and their properties have been compared with those of the sterilized milk produced in the laboratory.