EurekaMag.com logo
+ Site Statistics
References:
47,893,527
Abstracts:
28,296,643
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Chemical and physical investigation of directly and indirectly heated UHT skim milk


, : Chemical and physical investigation of directly and indirectly heated UHT skim milk. XXI International Dairy Congress Vol 1, Book 2: 182-183

Increase in non-protein N content of UHT skim milk stored at 20 deg C was greater and coagulation time was shorter after direct than after indirect heating. Amount of sedimentation was greater in direct-heated milk.


Accession: 001053618

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Guthy, K.H.rak, P., 1980: On the stability of casein micelles during storage of directly or indirectly heated UHT skim milk. Milchwissenschaft = Milk science international 35(10): 600-603

Guthy K.; Horak P., 1980: The stability of casein micelles during storage of directly or indirectly heated ultra high temperature skim milk. In a UHT [ultra high temperature] pilot plant, skim milk was heated directly (145.degree. C, 4.6 s) and indirectly (145.degree. C, 1.9 s) on the same day, packed aseptically in 0.3 l glass bottles and stored for 24 wk at room temperatures. Every o...

Ohashi, T.; Nagai, S.; Yamauchi, K.; Harada, H.; Fujino, H., 1989: Physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temperature heated dried skim milk. In order to use high-temp. heated milk for cheesemaking, the physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temp. heated dried skim milk were investigated. The...

Guthy, K.; Horak, P., 1980: Stability of casein micelles during storage of directly or indirectly UHT-treated skim milk. Using a laboratory UHT installation of 100 l/h capacity, 20-l batches of skim milk were UHT-treated at 145 deg C either (i) directly (4.6 s) or (ii) indirectly (1.9 s). The treated milks were aseptically bottled in 0.3-l bottles and stored at room...

Patil, G.R.; Reuter, H., 1988: Deposit formation in uht plants iv. composition of milk deposits from a directly and indirectly heated plant. The effect of various forewarming treatments (forewarming temperatures of 70, 80, 90, 100, 110.degree. C; holding times of 30, 60, 90, 120 sec) and pH of milk on the proximate composition of deposits formed in different sections of directly and in...

Hillbrick, G.C.; McMahon, D.J.; McManus, W.R., 1999: Microstructure of indirectly and directly heated ultra-high-temperature (UHT) processed milk examined using transmission electron microscopy and immunogold labelling. This study reports the analysis of UHT milk using transmission electron microscopy/immunogold labelling to examine the formation of the cream layer during storage of the milk and/or homogenization. The role of casein and whey proteins in formation...

Patil, G.R.; Reuter, H., 1988: Deposit formation in uht plants iii. effect of ph of milk in directly and indirectly heated plants. The effect of pH of milk on the deposit formation in directly and indirectly heated UHT plants was studied. The pH of milk showed a remarkable influence on the deposit formation. The pressure before the final heat exchanger of the indirectly heate...

Livak, C.W.; Doan, F.J., 1945: The determination of total solids in dairy products by drying with forced heated air I Results with milk, skim milk, cream, condensed milk, condensed skim milk, and evaporated milk. The " Dietert Moisture Teller, " in which forced heated air is used, furnished a simple and rapid method of determining total solids in milk and milk products. Fluid milk samples should be dried at 120 degrees C. for 20 min., and all oth...

Livak, C.W.; Doan, F.J., 1945: The determination of total solids in dairy products by drying with forced heated air. 1. Results with milk, skim milk, cream, condensed milk, condensed skim milk and evaporated milk. The " Dietert Moisture Teller, " in which forced heated air is used, furnished a simple and rapid method of determining total solids in milk and milk products. Fluid milk samples should be dried at 120 degrees C. for 20 min., and all oth...

Kudale, J.M., 1970: An investigation of methods for reducing astringency in heated skim-milk. Astringency in heated skim-milk, thought to be due to aggregates or complexes of heat-altered whey protein and milk salts, was studied by chemical examination of changes in N, P, Ca and sulphydryl group distributions, by electrophoretic mobility m...