46 MASS. EXPERIMENT STATION BULLETIN 355 



that the pH ranged from 5.82 to 6.02; the titratable acidity, from .2 cc. to .85 c.c. 

 of .IN NaOH when using a 25 c.c. sample; and the solubility, from 3.6 to 62.5 

 percent. 



The antioxidative properties of the various cereal flours were determined by 

 adding .25 percent of flour to whole milk known to be susceptible to oxidation. 

 Oat flour, whole oat flour, and corn flour were about equally effective in retarding 

 oxidized flavors, while the other cereal flours possessed but little antioxidative 

 value. The cereal flours, in the concentration used, had no significant eff^ect on 

 the viscosity, pH, and titratable acidity of the milk. Whole oat flour and corn 

 flour imparted a stronger flour taste than did oat flour. 



Because of the hulls present, whole oat flour cannot be used as an antioxidant 

 for dairy products. This leaves only oat flour and corn flour as possible anti- 

 oxidants since the other flours possess but little antioxidative value. 



Corn flour and oat flour were compared as antioxidants for ice cream, using 

 .5 percent by weight. The data thus far obtained indicate that corn flour is 

 practically equal to oat flour for this purpose. Corn flour increased the viscosity 

 of the mix more than oat flour, and retarded overrun somewhat. It is probable 

 that this slight reduction in overrun can be corrected by adding less corn flour 

 without loss of protection against oxidized off^-flavors. 



Various parchment papers treated with oat flour have been tested for wrapping 

 butter. The butter was stored at temperatures of 38° and 0° F. In most cases the 

 treated parchment paper delayed slightly the development of oxidized flavors at 

 the surface of the butter. This was more pronounced at storage temperatures 

 of 38° than at 0°. 



Paper milk bottles and ice cream cartons treated with oat flour have been com- 

 pared with the corresponding untreated materials for use with dairy products, 

 and appear to have some value in delaying the onset of oxidized flavors. Further 

 data are necessary before conclusions can be drawn from this phase of the work. 



The Effect of Chocolate-Flavored Syrups on Some of the Properties of Choco- 

 late Milk. (W. S. Mueller.) The effect of twelve commercial chocolate-flavored 

 syrups on the following properties of chocolate milk have been studied: viscosity, 

 sedimentation, cream layer, pH, and curd tension. 



The syrups varied considerably in their ability to affect the viscosity of the 

 chocolate milk. Some of the syrups almost doubled the viscosity of the milk 

 while others increased it only slightly. The suspending agent was found to be 

 chiefly responsible for the increase in viscosity. 



Sedimentation in chocolate milk is undesirable because it detracts from the 

 appearance of the product and also causes inconvenience in .serving. After 24 

 hours, 25 c.c. portions of the various chocolate milks in test tubes showed sed- 

 imentation varying from none to 2 c.c. The absence of sedimentation was due 

 to a suspending agent in the syrup in some cases; in others it was due to the 

 absence of cocoa fiber in the syrup. 



After 24 hours, 25 c.c. portions of the various chocolate milks in test tubes 

 showed a cream layer varying from none up to 2.5 c.c. The undesirability of a 

 cream layer depends largely upon the kind of chocolate syrup used and also 

 individual preference. If the cocoa fiber has not been removed from the syrup, 

 then a cream line is extremely undesirable because the cream layer will have an 

 uneven dark or dirty-looking color which is sometimes mistaken for curd lumps. 

 If a cocoa fiber free syrup is used, then the cream layer will have a more creamy 

 color which has the advantage of indicating to the consumer the approximate 

 amount of butter fat in the chocolate milk. 



Although the pH of the various syrups varied from 5.0 to 6.5, yet the pH of the 

 chocolate milk remained nearly constant, varying only from 6.3 to 6.6. 



