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145. Discoloration and Corrosion in Canned Cream

Published online by Cambridge University Press:  01 June 2009

C. J. Jackson ,
G. R. Howat  and
T. P. Hoar
C. J. Jackson
Affiliation:
From the Hannah Dairy Research Institute, Kirkhill, Ayr, and the Metallurgical Laboratories, University of Cambridge
G. R. Howat
Affiliation:
From the Hannah Dairy Research Institute, Kirkhill, Ayr, and the Metallurgical Laboratories, University of Cambridge
T. P. Hoar
Affiliation:
From the Hannah Dairy Research Institute, Kirkhill, Ayr, and the Metallurgical Laboratories, University of Cambridge
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Extract

Several defects in canned cream after some months' storage have been classified: (1) “purpling” of the can, due to a film of tin sulphide, (2) pitting of the can, associated with (3) formation of black patches and of black specks in the body of the cream, consisting of ferrous sulphide, stannous oxide or both.

“Purpling” is produced by excessive time and temperature of sterilization, owing to the liberation of active sulphur compounds which attack the tin. Addition of sodium bicarbonate up to 5 g. per gallon has, if anything, a slightly beneficial effect.

Type
Original Articles
Information
Journal of Dairy Research , Volume 7 , Issue 3 , September 1936 , pp. 284 - 290
Copyright
Copyright © Proprietors of Journal of Dairy Research 1936

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References

REFERENCES

(1) Morris, & Bryan, (1931). Spec. Rep. Food Invest. Bd, Lond., No.40.Google Scholar
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