Time, Temperature, Exposure to Air of Milk Preparations
| Autor: | A E Hansen, E Coon, M A Baughan |
|---|---|
| Rok vydání: | 1963 |
| Předmět: |
food.ingredient
Linoleic acid Pasteurization Shelf life Time law.invention Linoleic Acid chemistry.chemical_compound fluids and secretions food Refrigeration law Food Preservation Humans Medicine Food science Infant Nutritional Physiological Phenomena Ultra-high-temperature processing Evaporated milk business.industry Air Fatty Acids Infant Newborn Temperature Food preservation Infant food and beverages Modified milk ingredients Milk chemistry Toned milk business Oils Food Analysis |
| Zdroj: | American Journal of Diseases of Children. 106:529 |
| ISSN: | 0002-922X |
| DOI: | 10.1001/archpedi.1963.02080050531001 |
| Popis: | Introduction Recent observations 1-4 disclose that linoleic acid plays a significant role in the nu- trition of infants. Inasmuch as the majority of infants are fed prepared milk mixtures which are stored for variable periods of time before being consumed, it seemed advisable to ascertain whether time, temperature, and exposure to air influences the composition of the milk fat with respect to the degree of unsaturation. For example, the question is whether the linoleic acid content in a given milk mixture is influenced by pasteurization, boiling, terminal sterilization, warehouse storage, shelf life, refrigeration, or exposure to air in the household. It was believed that subjecting cow's milk and proprietary milk preparations to a variety of physical conditions would supply information relative to the keeping quality of the fat in milk products that are used in infant feeding. Plan of Study Samples of fresh whole cow's milk (raw, pasteurized, boiled, and |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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