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The effect of phosphates in lowering the amount of deposit formation during the heat treatment of milk

Published online by Cambridge University Press:  01 June 2009

Marion Burdett
Marion Burdett
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

The addition of small amounts of phosphate salts reduced the amount of deposit formed from heated milk, both in laboratory experiments and during the operation of a practical ultra-high-temperature heat-exchanger. Sodium pyrophosphate was much more effective than the other phosphates tested. Reasons are suggested for these observed effects.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 1 , February 1974 , pp. 123 - 129
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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