低酸度乳 : 特にその化学成分について

概要

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Investigation was performed on the low acidity milk produced in a certain district of Aichi Prefecture in Japan with regard to the following points.(1) Distribution of acidity both in composite and individual milk samples.(2) Changes of reults of alcohol tests and acidity with the lapse of time.(3) Analysis of low acidity milk, especially in respecot to ash.The following results were obtained.1. Positive alcohol test was given by 2.6% of the composite samples of low acidity milk and by 0.4% of the individual samplee.2. The production of low acidity milk had no direct connection with mastitis and ketosis.3. Standing for 6 hours at 28°C, low acidity milk showed no rise but a decline in acidity as compared with normal milk. This change in acidity was presumably ascribed to the action of antibiotics, but no actual cause was verified as yet.4. Low acidity milk was not thermostabile, regardless of its positive or negative results in alcohol test.5. There was no direct relationship between low acidity milk and the general components of milk.6. Low acidity milk giving positive alcohol test was inclined to have a larger Na content than normal milk. The cause of this tendency, howerer, has been unknown and is expected to be clarified by succeeding experiments of this series.