Vacuum treatment of fluid milk by non-steam injection flavor removal equipment has been shown to elevate the freezing point of milk when the equipment is operated at low levels of flash-cooling. This study indicates that the loss of carbon dioxide, at the reduced pressures employed for the vaporization of volatile flavor components, is a prime factor responsible for the freezing point elevation. The implications of the effects of carbon dioxide loss on the freezing point of milk are discussed.

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Author notes

1Present address: Federal Milk Market Administrator's Laboratory, Westwood, Mass.