Frozen Homogenized Milk. IV. Keeping Quality of Frozen Homogenized Milk after Thawing

Improving Curd-Forming Properties of Homogenized Milk

Microbiological deterioration of frozen parfried potatoes upon holding after thawing.

Frozen parfried potatoes were thawed and stored at 55, 45, and 34 F (12.8, 7.2, 1.1 C). Significant changes in flavor and texture did not occur at these temperatures until the total bacterial count exceeded 100 million per gram. These sensory changes were produced after 4, 8, and 20 days of storage at 55, 45, and 34 F, respectively. Detectable color change appeared sooner and probably was not o...

Frozen boar spermatozoa: methods of thawing pellets.

In four experiments, the effects of pre-thaw delay, method of thawing, temperature of thawing solution and pellet volume on acrosome morphology and moti l i ty of" boar spermatozoa frozen by the pellet method were examined. Holding the frozen pellets for 0, 1.5, 3 or 4.5 min in a Styrofoam container before transferring them into the thawing solution resulted in maximum post-thaw percentages of ...

Fertility of Bull Semen Frozen in Skim Milk Diluent

In Victoria the usual diluent for deep frozen bull semen consists of a mixture of egg yolk, sodium citrate and glycerol. The semen is equilibrated in this mixture for 17 hours prior to freezing. O’Dell and Almquist (1957), and Amman and Almquist (1957) found that survival of spermatozoa as assessed by motility was increased when the semen was diluted with a mixture of glycerol, fructose and ski...

Dielectric spectroscopy study of water dynamics in frozen bovine milk.

Bovine milk is a complex colloidal liquid exhibiting a multi-scaled structure. It is of particular importance, both commercially and scientifically, to investigate both its dynamic and structural properties. In the current study we have employed the broadband dielectric spectroscopy (BDS) technique in the frequency range of 10(-1)-10(6)Hz and the temperature range of 176-230 K in order to exami...