Milk, treatment with carbon

High heat treatment of milk exposes free thiol groups that autoxidize to form diiyl radicals, Oj and HjOj. Thiols may exert an indirect prooxidmit effect through this mechanism (4). The thiols are mainly derived from modification of the milk flit globule membrane and the serum proteins, particularly P-lactoglobulin. In freeze-dried milk proteins, radicals were detected by ESR spectroscopy, and spectral characteristics were consistent with carbon-centered radicals (7). 

It has been suggested that some form of heat treatment, either thermi-zation (Humbert et al., 1985 Matselis and Roussis, 1998) or HTST pasteurization (Mogensen and Jansen, 1986), of milk on arrival at the factory should be performed to minimise the incidence or reduce the severity of lipolysis problems. While such treatments have been shown to be effective, they increase the cost of processing and result in double heat treatment of milk, which is not permitted in some countries. Carbonation of raw milk (with 30 mM C02) has also been reported to reduce the growth of lipolytic psychrotrophs and also to reduce the level of FFAs in cheese made from the carbonated milk (McCarney et al., 1994). 

Antidotes can change the chemical nature of a poison by rendering it less toxic or preventing its absorption. Formaldehyde poisoning can be treated with ammonia to promote formation of hexamethylenetetramine sodium formaldehyde sulfoxylate can convert mercuric ion to the less soluble metallic mercury and sodium bicarbonate converts ferrous iron to ferrous carbonate, which is poorly absorbed. Chemical inactivation techniques seldom are used today, however, because valuable time may be lost, whereas emetics, activated charcoal, and gastric lavage are rapid and effective. The treatment of choice for ingestion of either acids or alkalis is dilution with water or milk. Similarly, bums produced by acid or alkali on the skin should be treated with copious amounts of water. 

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