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Heat stability of recombined evaporated milk and reconstituted concentrated skim milk effects of temperature and time of pre heating

Heat stability of recombined evaporated milk and reconstituted concentrated skim milk effects of temperature and time of pre heating

New Zealand Journal of Dairy Science and Technology 18(1): 1-12

The effects of preheat treatment (forewarming) of raw skim milk on the heat stability of recombined evaporated milk (REM) (26% TS [total solids], 8% fat) and 24% TS reconstituted skim milk were investigated over a range of preheating conditions, from 10-240 s at temperatures from 90-140.degree. C and from 10-2700 s at 90.degree. C. At holding times of 10 s the induced heat stability was insufficient for commercial, in-container sterilization. The greatest heat stability was obtained using preheat treatments of 110-120.degree. C for 120-240 s. The correlation between the heat stability values for the REM and the 24% TS reconstituted skim milk was poor, showing that testing powders as concentrated skim milks is not an appropriate method for determining the suitability of the powder for the manufacture of REM. An energy of activation of 50 kJ/mol was indicated for the processes occurring during preheating which confer heat stability on the resulting REM.

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