Journal of Home Economics of Japan
Online ISSN : 1884-7870
Print ISSN : 0449-9069
ISSN-L : 0449-9069
Chemical Analysis of “Scum” of Heated Cow's Milk (Part 1)
Moto ARAI
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JOURNAL FREE ACCESS

1973 Volume 24 Issue 2 Pages 95-98

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Abstract
Although milk is pasteurized before we handle it as food for infants, it is desirable to heat it for the reasons of sanitation and food allergy. In cases where milk is heated in an open pan the scum forms on the surface of the milk. In many cases, it is removed before the milk is drank. To determine the loss of nutrients resulting from discarding the scum, chemical analysis of scum of heated cow's milk was made. The amounts of nutrients in the scum are as follows : Total protein-2.84. 0%, average 3.3% ; fat-2.23.7%, average 3.0% ; calcium-2.24.1%, average 3.0%; vitamin A-3.03.9%, average 3.5%; thiamin-1.21.9%, average 1.5%; riboflavin-1.01.8%, average 1.3%.
The above figures indicate that nutrient losses by discarding the scum are so small that they are almost negligible.
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© The Japan Society of Home Economics
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