A Note on an Unusual Feature Found in UHT Milk

67-68 A Note on an Unusual Feature Found in UHT Milk A. C. Bussrur Counfi Anabtt’s Department, Countt, Hall, Preston The following note is of analytical interest, but in view ol a brief report which appeared in Dairy Industries International for November, 1978 (p. 23), where mention is made ofthe difficulties experienced in finding sources of beta-ga7ac- tosidase, it might even prove to be important. At the end of October an informal sample ol milk was submitted to this labora- tory in its sealed commercial carton, as UHT milk to be sold before February, i980. It was found to have a freezing point ol -0 675″C, but it was found still to be sterile. A first proximate analysis indicated normal composition, namely: Fat 3.65 per cent. Milk solids not fat 8.65 per cent. Protein 3.44 per cent. Ash 0.72 per cent. Chlorides 0.1 per cent. No preservatives nor detergents were found, but the acidity was slightly in excess ofthe usually accepted upper limit. It was 0.21 per cent. (as lactic acid). The fust indication that there was something abnormal in the sugars content was given on a thin-layer cellulose plate run with 80 per cent. of aqueous rso- propanol. Normal milk gave a compact lactose