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Steam distillation of taints from cream: VII. Butterfat/water distribution coefficients in relation to vapour/liquid equilibrium coefficients for tainting substances in cream

Published online by Cambridge University Press:  01 June 2009

F. H. McDowall
F. H. McDowall
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

1. The relationship between vapour/liquid equilibrium coefficient for a tainting substance in cream (mc) as compared with the coefficient for the substance in skim-milk (ms) at 100° C. is given by the formula

where F is the percentage fat content of the cream, and k is the butterfat/skim-milk distribution coefficient at 100° C.

2. The values for the vapour/liquid equilibrium coefficients for acetoin, diacetyl, acetylpropionyl, acetyl-iso-butyryl, acetylvaleryl, acetylcaproyl and acetylbenzoyl in cream, computed by the formula from the equilibrium coefficients for the substances in 4·5% lactose solutions and the distribution ratios at 100° C, were in good agreement with the experimental results for these substances in cream.

3. It was shown that high solubility of a substance in butterfat relative to solubility in skim-milk greatly reduces the steam volatility of the substance from cream.

4. It was concluded that steam volatility of a substance from cream may be affected by temperature of deodorization because of the effect of temperature on the butterfat'skim-milk distribution coefficient.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 1 , February 1959 , pp. 46 - 52
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

REFERENCES

(1)McDowall, F. H. (1959). J. Dairy Res. 26, 39.CrossRefGoogle Scholar
(2)McDowall, F. H. (1959). J. Dairy Res. 26, 33.CrossRefGoogle Scholar
(3)McDowall, F. H. (1955). N.Z. J. Sci. Tech. 37B, 1.Google Scholar
(4)McDowall, F. H. (1956). Proc. 14th Int. Dairy Congr. 2, 257.Google Scholar
(5)Pien, J., Baisse, J. & Martin, H. (1937). Lait, 17, 673.CrossRefGoogle Scholar
(6)McDowall, F. H. (1957). J. Dairy Res. 24, 184.CrossRefGoogle Scholar