Factors affecting the heat stability of skim milk and evaporated skim milk manufactured from dried milk

Vilder, J. de; Mottar, J.

Revue de l' Agriculture 32(5): 1217-1226

1979


ISSN/ISBN: 0776-2143
Accession: 000886224

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Abstract
Skim milk was forewarmed for 10-30 min at 80-90 deg C, or for 45 s at 70-110 deg C before concentrating to about 46% TS, and further heating at 65-85 deg C for 5 s followed by spray-drying. The dried skim milks were reconstituted to 9 or 18% TS and their heat stabilities estimated at 135 or 120 deg C resp. The heat stability of milks reconstituted from powders having the lowest preheat treatments were comparable with those of the original milk. Forewarming at 90-110 deg C before spray-drying improved the stability of reconstituted concentrated milk but decreased the stability of reconstituted milk of 9% TS; heating the concentrate at 85 deg C for 5 s further decreased the stability at both 9 and 18% TS. Preparing milk at the pH of max. heat stability was beneficial for the stability of reconstituted 9% and 18% TS milks but adjusting the pH of the prepared milk to that value was only beneficial for the concentrated milk. Adding Na2HPO4 to reconstituted 18% TS milk increased stability only when the pH was below the pH of optimum heat stability.