Report on the Agricultural Experiment Stations, 1952 Page: 90
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90 REPORT ON EXPERIMENT STATIONS, 1952
and separation took place as the storage time increased. The inside
surfaces of the cans showed increasing pitting, general detinning,
discoloration, and staining. No significant increase was noted in the
concentration of iron, copper, or lead in the milk.
The relative immunity of homogenized milk to oxidized flavor is
reported by the New York (Cornell) station to be due to the pieces of
fat-globule membrane being drawn into the interior of the fat-globules.
There it is effectively protected by the antioxidant normally present
A study of the tocopherol or vitamin E content of milk has been
completed by the Iowa station. Values varied from 16 to 54 micrograms
per gram. The seasonal trends follow more or less the trends
for vitamin A-highest in August through October, lowest from
January to March, rising in the spring and dropping in late fall.
The tocopherols appear to be chiefly alpha in the spring and summer,
with the slower reacting tocopherols (beta and gamma) increasing
materially in late fall and winter. The amount in the milk is quite
important since tocopherols are essential for normal reproduction
in certain animals. It also prevents a certain type of nutritional
muscular dystrophy. When added to milk and similar compounds it
behaves as an antioxidant.
Ascorbic acid is much more efficient than tocopherol in preventing
the development of an oxidized flavor in frozen cream, the Oklahoma
station says. In cream stored for long periods in the frozen state, all
levels of ascorbic acid tried helped to reduce the intensity of the
oxidized flavor, but fortification at the rate of 100 micrograms of
ascorbic acid per kilogram of cream was generally necessary to prevent
the development of off-flavor.
The Connecticut station has developed an improved procedure,
known as sequential grading, of fresh milk. This method permits
rapid acceptance of "good" milk or rejection of "poor" milk with
more careful study given to "borderline" milk. The major advantage
is that an examination of fewer microscopic fields gets as accurate
or better results than are possible with the more complicated procedure
Research Aids Cheese Manufacture
A white mutant of blue cheese was discovered by the Minnesota
and the Wisconsin stations. The Minnesota station now announces
it has been able to successfully spray-dry both the blue and the white
types of Roquefort cheese. The dried white cheese had a pleasing
cheese flavor, light tan or cream color, and good solubility. The dried
blue cheese had a gray green color, but not as pleasing a flavor as the
dried white cheese and it was not as soluble as the white cheese. Research
indications are that these products can be used to advantage
in dehydrated mixes such as dry salad dressing and other food
The Pennsylvania station has developed a new use for over-ripened
blue cheese, no matter how strong its flavor. The cheese is melted down
and extracted with a vegetable oil of the type used on salads. The oil
is emulsified with water containing salt, vinegar, and other flavoring
to yield a complete and naturally flavored Roquefort-type dressing.
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United States. Office of Experiment Stations. Report on the Agricultural Experiment Stations, 1952, book, January 1953; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc5990/m1/92/: accessed September 21, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.