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167. Discoloration and corrosion in canned cream. Part II

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

A Preliminary investigation of certain defects and the results of the short time storage of experimentally processed batches of cream have been reported in a previous communication(1). The results of further storage of these batches and of additional batches utilizing different stabilizing agents are now presented. It is thought that a complete picture of the corrosion phenomena and the main factors influencing them have now been obtained.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 3 , October 1937 , pp. 324 - 330
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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References

REFERENCES

(1) Jackson, , Howat, & Hoar, (1936). J. Dairy Res. 7, 284.CrossRefGoogle Scholar
(2) Hunziker, (1926). Condensed Milk and Milk Powder. Illinois, U.S.A.: published by the author.Google Scholar
(3) Hoar, (1937). Trans. Faraday Soc. (in the Press).Google Scholar