Section 25
Chapter 24,700

Flavours in milk; an exhaustive review of the present state of knowledge of the subject

Davis, J.G.

Food Manufacture 11: 272-275


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The author records an observation, hitherto unpublished, that when milk was centrifuged at 18[degree]C half its reducing power towards resazurin was concentrated in the sediment and almost all the rest in the cream;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.

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