Abstract
IN the nineteen thirties, great difficulty arose in the Netherlands from the frequent occurrence of flocculation of fresh milk on boiling and even during transportation or storing for a short time. This condition was called ‘the Utrecht abnormality of milk’, for it appeared first in the province of Utrecht. Afterwards this abnormality was found in other parts of the country as well1. The abnormality disappeared gradually; at present it is quite rare.
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References
Seekles, L., Proc. XI Congress of Pure and Applied Chemistry, 3 (London, 1947).
Seekles, L., and Smeets, W. Th. G. M., Neth. Milk and Dairy J., 1, 1 (1947).
Smeets, W. Th. G. M., and Seekles, L., Nature, 169, 802 (1952).
Smeets, W. Th. G. M., Thesis, University of Utrecht (1952).
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BOOGAERDT, J. Instability of Milk due to a High Content of Calcium Ions. Nature 174, 884 (1954). https://doi.org/10.1038/174884a0
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DOI: https://doi.org/10.1038/174884a0
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