CHANGE OF SALT DISTRIBUTION IN MILK DURING FROZEN STORAGE AND ITS PARTIAL REVERSION AFTER THAWING

被引：14

作者：

CHEN, CM

YAMAUCHI, K

机构：

[1] Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1969年 / 33卷 / 09期

关键词：

D O I：

10.1080/00021369.1969.10859466

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The change of salt distribution of skimmilk during frozen storage at ‒7°C and its reversion after thawing were investigated. Losses of ultrafiltrable calcium, inorganic phosphate and citrate were indicated. A part of insolubilized calcium and citrate reversed to a soluble form after thawing, but insolubilized phosphate hardly reversed when the storage period was prolonged. Comparison on the changes in skimmilk and in its dialyzate suggested that the insolubilization of salt constituents in milk due to frozen storage involved the interaction of these constituents with calcium caseinate phosphate complex. © 1969 Taylor and Francis Group LLC.

引用

页码：1333 / &

共 17 条

[1] FROZEN HOMOGENIZED MILK .8. EFFECT OF THE ADDITION OF SUCROSE AND ASCORBIC ACID ON THE KEEPING QUALITY OF FROZEN HOMOGENIZED MILK [J].