Flavours in milk; an exhaustive review of the present state of knowledge of the subject
Davis, J.G.
Food Manufacture 11: 272-275
1940
Accession: 024699676
The author records an observation, hitherto unpublished, that when milk was centrifuged at 18[degree]C half its reducing power towards resazurin was concentrated in the sediment and almost all the rest in the cream; when the milk was centrifuged at 50[degree] the reducing power of the sediment was further increased at the expense of the fat. The remainder of the article is a review of recent publications.