{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/71214"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/71214","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Chemical and physical changes resulting from UHT treatment of milk","abstract":"A continuous flow, helically coiled tube, indirect heat exchanger was used to heat treat whole milk from 65.6 C to 148.9 C in 5.5 degree increments. Each total heat treatment consisted of 7 seconds. Samples of milk were taken at each heat treatment temperature. The serum was separated by rennin coagulation of the caseins and the heat denatured serum proteins. A fluorometric method of analysis for total sulfhydryl content of milk serum was developed that was rapid and sensitive to changes in parts per billion. Quantitative changes in total sulfhydryl at the different ultra-high temperature (UHT) treatments were related to serum protein denaturation, and were used as an index to heat treatments. Electrophoretic patterns of UHT treated milk showed that β-lactoglobulin was the most heat sensitive serum protein, and these patterns were used as an index to heat treatments. Alpha-lactalbumin was not denatured by the applied UHT treatments. The immunoglobulins were partly denatured, but a progressive increase in denaturation was not shown with increasing temperatures. Comparisons of these results with earlier work showed that less milk serum protein was denatured by UHT treatments than by corresponding temperatures with 30 minute holding times.","abstract_html":"A continuous flow, helically coiled tube, indirect heat exchanger was used to heat treat whole milk from 65.6 C to 148.9 C in 5.5 degree increments. Each total heat treatment consisted of 7 seconds. Samples of milk were taken at each heat treatment temperature. The serum was separated by rennin coagulation of the caseins and the heat denatured serum proteins. A fluorometric method of analysis for total sulfhydryl content of milk serum was developed that was rapid and sensitive to changes in parts per billion. Quantitative changes in total sulfhydryl at the different ultra-high temperature (UHT) treatments were related to serum protein denaturation, and were used as an index to heat treatments. Electrophoretic patterns of UHT treated milk showed that β-lactoglobulin was the most heat sensitive serum protein, and these patterns were used as an index to heat treatments. Alpha-lactalbumin was not denatured by the applied UHT treatments. The immunoglobulins were partly denatured, but a progressive increase in denaturation was not shown with increasing temperatures. Comparisons of these results with earlier work showed that less milk serum protein was denatured by UHT treatments than by corresponding temperatures with 30 minute holding times.","abstract_has_math":false,"creators":["Senter, Samuel Dwite"],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1970,"date_issued":"1970","date_published":"1970","updated_at":"2026-07-22T22:20:03Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/71214","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Senter, Samuel Dwite"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2016-05-23T17:53:48Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2016-05-23T17:53:48Z"]},{"key":"dc:date.issued","label":"Date","values":["1970"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/71214"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["A continuous flow, helically coiled tube, indirect heat exchanger was used to heat treat whole milk from 65.6 C to 148.9 C in 5.5 degree increments. Each total heat treatment consisted of 7 seconds. Samples of milk were taken at each heat treatment temperature. The serum was separated by rennin coagulation of the caseins and the heat denatured serum proteins. A fluorometric method of analysis for total sulfhydryl content of milk serum was developed that was rapid and sensitive to changes in parts per billion. Quantitative changes in total sulfhydryl at the different ultra-high temperature (UHT) treatments were related to serum protein denaturation, and were used as an index to heat treatments. Electrophoretic patterns of UHT treated milk showed that β-lactoglobulin was the most heat sensitive serum protein, and these patterns were used as an index to heat treatments. Alpha-lactalbumin was not denatured by the applied UHT treatments. The immunoglobulins were partly denatured, but a progressive increase in denaturation was not shown with increasing temperatures. Comparisons of these results with earlier work showed that less milk serum protein was denatured by UHT treatments than by corresponding temperatures with 30 minute holding times."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Chemical and physical changes resulting from UHT treatment of milk"]}]}],"canonical_facts":{"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Senter, Samuel Dwite"],"dc:date.accessioned":["2016-05-23T17:53:48Z"],"dc:date.available":["2016-05-23T17:53:48Z"],"dc:date.issued":["1970"],"dc:description.abstract":["A continuous flow, helically coiled tube, indirect heat exchanger was used to heat treat whole milk from 65.6 C to 148.9 C in 5.5 degree increments. Each total heat treatment consisted of 7 seconds. Samples of milk were taken at each heat treatment temperature. The serum was separated by rennin coagulation of the caseins and the heat denatured serum proteins. A fluorometric method of analysis for total sulfhydryl content of milk serum was developed that was rapid and sensitive to changes in parts per billion. Quantitative changes in total sulfhydryl at the different ultra-high temperature (UHT) treatments were related to serum protein denaturation, and were used as an index to heat treatments. Electrophoretic patterns of UHT treated milk showed that β-lactoglobulin was the most heat sensitive serum protein, and these patterns were used as an index to heat treatments. Alpha-lactalbumin was not denatured by the applied UHT treatments. The immunoglobulins were partly denatured, but a progressive increase in denaturation was not shown with increasing temperatures. Comparisons of these results with earlier work showed that less milk serum protein was denatured by UHT treatments than by corresponding temperatures with 30 minute holding times."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/71214"],"dc:language.iso":["en"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Chemical and physical changes resulting from UHT treatment of milk"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:03Z"}