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Age gelation of sterilized milks

Age gelation of sterilized milks

Developments in Dairy Chemistry 1: 229-269

This review considers various methods of sterilization of milk (ionizing radiation, chemical treatment, heat); characteristics of retort and UHT sterilized milk; storage stability and gelation; factors affecting gelation (heat treatment, homogenization and sequence of operation, TS concn. and general composition of the milk, quality of milk, enzyme treatment, additives, temp. of storage); and physical and chemical changes resulting from UHT sterilization treatment and storage (effects on proteins, mineral balance, enzyme activity, stability to ethanol and to Ca, rennet coagulation time, disaggregation, aggregation and microstructure of casein micelles, protein breakdown). Gelation of retort sterilized evaporated milk is briefly considered to compare changes and mechanisms involved in storage stability, and various possible mechanisms of gelation are discussed.

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