A Simplified Method for Measurement of Lactic Acid and Sulfur Dioxide in Corn Wet Milling Steep Water

1993 ◽  
Vol 45 (10) ◽  
pp. 351-354
Author(s):  
Donald L. Shandera ◽  
David S. Jackson
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide ◽  
Wet Milling ◽  
Simplified Method ◽  
Corn Wet Milling

OPTIMIZATION OF SULFUR DIOXIDE AND LACTIC ACID STEEPING CONCENTRATIONS FOR WET-MILLING OF GRAIN SORGHUM

1997 ◽  
Vol 40 (6) ◽  
pp. 1643-1648 ◽  
Author(s):  
R. A. Buffo ◽  
C. L. Weller ◽  
A. M. Parkhurst
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide ◽  
Grain Sorghum ◽  
Wet Milling

Uses and Analysis of Sulfites in the Corn Wet Milling Industry

1986 ◽  
Vol 69 (1) ◽  
pp. 8-10 ◽  
Author(s):  
Lowell E Coker
Keyword(s):  
Sulfur Dioxide ◽  
Wet Milling ◽  
Comparative Results ◽  
Corn Wet Milling

Abstract This paper reviews the purpose and principal uses of sulfiting agents in corn wet milling, together with the residual levels of sulfiting agents in finished products. Comparative results of the Monier-Williams method, an iodometric method, and a pararosaniline method for sulfur dioxide are discussed.

The extraction of lactic acid with sulfur dioxide

2005 ◽  
Vol 24 (2) ◽  
pp. 157-160 ◽  
Author(s):  
Yonghui Shi ◽  
Maohong Fan ◽  
Ming Xu ◽  
Robert C. Brown ◽  
J. van Leeuwen
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide

scholarly journals Nitrogen and Sulfur Concentrations and Flow Rates of Corn Wet-Milling Streams

2007 ◽  
Vol 84 (3) ◽  
pp. 260-264 ◽  
Author(s):  
Kent D. Rausch ◽  
Lutgarde M. Raskin ◽  
Ronald L. Belyea ◽  
Thomas E. Clevenger ◽  
M. E. Tumbleson
Keyword(s):  
Wet Milling ◽  
Flow Rates ◽  
Corn Wet Milling

Analysis and Properties of Arabinoxylans from Discrete Corn Wet-Milling Fiber Fractions

2001 ◽  
Vol 49 (3) ◽  
pp. 1266-1269 ◽  
Author(s):  
Landis W. Doner ◽  
David B. Johnston ◽  
Vijay Singh
Keyword(s):  
Wet Milling ◽  
Fiber Fractions ◽  
Corn Wet Milling

Microorganisms Involved in the Spoilage of Fermented Fruit Juices

1982 ◽  
Vol 45 (9) ◽  
pp. 874-877 ◽  
Author(s):  
D. F. SPLITTSTOESSER
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide ◽  
Lactic Acid Bacteria ◽  
Sorbic Acid ◽  
Fruit Juices ◽  
Nutrient Requirements ◽  
Tolerant Species ◽  
Control Procedures

Bottled wines, ciders and perries that contain sugar are susceptible to refermentation by yeasts and the growth of lactic acid bacteria. The yeasts are strongly fermentative strains, often species of Saccharomyces, while the lactics are acid and ethanol tolerant species that grow slowly and are fastidious in their nutrient requirements. Spoilage is manifested by gas, haze and various flavor changes. Control procedures include filtration, pasteurization and the use of the preservatives sulfur dioxide and sorbic acid.

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