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The heat stability of recombined evaporated milk made from skim milk powder produced in late autumn and winter



The heat stability of recombined evaporated milk made from skim milk powder produced in late autumn and winter



Australian Journal of Dairy Technology 45(2): 47-49



High-heat skim milk powders were prepared on five occasions during May and June 1989 from skim milk obtained from factory in Longwarry, Victoria. The suitability of the powders for the manufacture of recombined evaporated milk (26% total solids, 18% solids non-fat: 8% fat) was assessed. The viscosity of recombined evaporated milk made from the powders was used as the measure of heat stability. Recombined evaporated milks at their natural pH values had unacceptable viscosity characteristics or coagulated during sterilization. Recombined evaporated milks with suitable viscosity characteristics could be made by addition of levels of disodium hydrogen phosphate normally used in industry. The ease with which these powders could be made into recombined evaporated milks with suitable viscosity characteristcs was uncharacteristic of powders prepared during this time of year in Victoria. The study has indicated that further work on autumn and winter powders is necessary to establish whether powders produced at this time in other years, can be used for recombined evaporated milk manufacture.

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Accession: 002251410

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