+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Effect of centrifugal clarification of raw and pasteurized milk on dried milk solubility



Effect of centrifugal clarification of raw and pasteurized milk on dried milk solubility



Nauchnye Trudy, Omskii Ordena Lenina Sel' skokhozyaistvennyi Institut imeni S M Kirova 135: 92-97



Dried whole milk was made in the Kupino dairy factory on a 'Nema' spray-drier (capacity 300 kg evaporated water/h; inlet and outlet air temp., 160-162 deg and 60-65 deg C respectively), the following procedures being used beginning with raw milk: (i) filtration, preheating, clarification, cooling, standardization, holding, pasteurization, concentration and drying; (ii) filtration, cooling, standardization, holding, pasteurization, clarification, concentration and drying; and (iii) as (ii) with the clarification step omitted. Pasteurization was at 87-88 deg C in a PTU-10 tubular pasteurizer of 10 000 l.h capacity; clarification was in a RG-3004 Westphalia installation of 6000 l./h capacity working at 5400 rev/min; and concentration to 46-48% TS was in a Wiegand rotary vacuum evaporator of 4000 kg evaporated water/h capacity. Values for insoluble residue in clarified milks and dried milks in 9 (i) runs, 7 (ii) runs and 8 (iii) runs are tabulated; mean values for dried milk solubilities were for (i) 95.3, (ii) 99.1 and (iii) 93.8%. Organoleptically, (ii) dried milk was best.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000348165

Download citation: RISBibTeXText


Related references

Increasing the solubility of dried cream by centrifugal clarification of milk used in its manufacture. Izv. vyssh. ucheb. Zaved, Pishch. Tekhnol., 5, 63-65, 1970

Study of the effect of centrifugal clarification on quality of dried milk. Trudy, Vsesoyuznyi Nauchno Issledovatel' skii Institut Molochnoi Promshlennosti 32: 11-15, 1973

Analysis of dried milk and dried milk products. II. Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method). British Standard (BS 1743: Part II: 1980): 3, 1980

Microbiological testing of milk and milk products. Determination of the number of coliform bacteria, spore-formers and moulds, in pasteurized milk, butter and dried milk. Hung. Stand, MSZ 3743-70, 7, 1970

Effect of centrifugal clarification of milk on its heat stability and quality of evaporated milk. Nauchnye Trudy, Omskii Ordena Lenina Sel' skokhozyaistvennyi Institut imeni S M Kirova 121: 52-55, 131-132, 1974

Effect of temperature regime in centrifugal clarification of milk on evaporated milk quality. Nauchnye Trudy, Omskii Ordena Lenina Sel' skokhozyaistvennyi Institut imeni S M Kirova 121: 56-58, 132, 1974

Effect of the temperature of centrifugal clarification of milk on its heat stability and quality of evaporated milk. Molochnaya Promyshlennost' (10): 24-26, 1976

Use of tri-phenyltetrazolium chloride in the evaluation of milk and dairy products. II. Determination of the titre of pasteurized milk and dried milk. Z. Lebensmittelunters. u. -Forsch, 128: 4, 217-28, 1965

Process for the manufacture of a dried product, such as dried milk, from a pasteurized or sterilized liquid, such as milk. French Patent Application: (FR 2 535 171 A1), 1984

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner Spray Process. Jour Dairy Res 14(1/2): 116-158, 1945

Effect of milk acidity om some major properties of dried milk with particular reference to solubility. Zesz. nauk. wyzsz. Szk. roln. Wroct, 199-220, 1971

Comparative study on the transport of milk as raw milk and as packaged pasteurized milk. I. The lipolysis of raw milk and pasteurized milk. Tiedotteita Communications Maatalouden Tutkimuskeskus, Elintarvikkeiden Tutkimuslaitos ( 2): 14 pp., 1991

Effect of milk proteins on the manufacture and solubility of dried milk. Milchwissenschaft 19: 10, 538-40, 1964

Detection of reconstituted dried milk in raw and pasteurized milk by direct HPLC of furosine. Scienza e Tecnica Lattiero Casearia 43(3): 169-186, 1992

Characteristics of Solan cheese made from pasteurized milk and from dried milk. Roczniki Instytutu Przemyslu Mleczarskiego 1979; 20(3): 53-60, 1978