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Age gelation of sterilized milks

Age gelation of sterilized milks

Advanced dairy chemistry 1: Proteins (Ed. 2): 691-734

This subject is reviewed under the following headings: method of sterilization (ionizing radiation, chemical treatment and sterilization by heat); characteristics of retort- and UHT-sterilized milk; storage stability: gelation; factors affecting gelation (heat treatment, homogenization and sequence of operation, TS, composition of milk, quality of milk, enzyme treatment, additives, and temp. of storage); physical and chemical changes resulting from UHT sterilization treatment and storage (changes in milk immediately after sterilization and changes during storage); gelation of retort-sterilized evaporated milk; and mechanisms of gelation (proteinase hypothesis and non-enzymic basis for gelation).

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