The effect of homogenization upon the Vitamin C content of cow's milk

Series or experiments employing laboratory methods of homogenization were run at temperatures or 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, and 170°F and with pressures of 1000, 1750, and 2500 pounds at each temperature. In all series, at all temperatures and at all pressures, the results of homogenization indicated a reduction of the titratable ascorbic acid content of the milk processed. The amount of destruction of ascorbic acid was variable, ranging from 7.4 per cent to 14.3 per cent with an average reduction or 11.34 per cent. Supplement experiments, employing commercial experiment and commercial methods corroborated the results obtained in the laboratory.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Dairy Husbandry

Department dc:contributor.department

Dairy Husbandry

Grantor dc:publisher

Virginia Agricultural and Mechanical College and Polytechnic Institute

Year dc:date.issued

1939

Author dc:creator

• Smith, Louis Murdock

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/53071

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/53071