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Effect of temperature regime in centrifugal clarification of milk on evaporated milk quality



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



Under industrial conditions, raw milk that had failed the 70-75% alcohol test (and was thus unsuitable for processing into evaporated milk) was heated to 75 deg C, passed through an OMA-2m centrifugal clarifier of 5000 l./h capacity, pasturized at 95 deg C, concentrated in a Wiegand 2-stage vacuum evaporator of 4000 kg evaporated moisture/h capacity (at 60-61 deg C in the 1st stage and 52-54 deg C in the 2nd) to 26% TS and sterilized in No. 7 cans in a Stork continuous sterilizer (capacity, 200 cans/min) at 118 deg C for 15 min. Milk clarified at 30 deg C and then processed as above served as control. 3 batches of milk clarified at 75 deg C remained stable after sterilization and satisfied the requirements of the relevant USSR Standard GOST 1923-60, whereas control milk clotted in sterilization. It is recommended to include a 75 deg C clarification step in commercial manufacture of evaporated milk.

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