Effects of Soluble Calcium-to-protein Ratio on Age Gelation of Ultrafiltration Or Reverse Osmosis Concentrated, Ultra-high Temperature-treated Milk PDF Download
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Author: Je Hong Ryue
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 192
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Book Description
Author: Je Hong Ryue
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 192
Get Book Here
Book Description
Author: Je Hong Ryue
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 192
Get Book Here
Book Description
Author: Je Hong Ryue
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Reverse osmosis (RO) and ultrafiltration (UF) retentates were ultra-high temperature (UHT) processed and compared for storage life at room temperature. Viscosity studies indicated that UHT-treated, RO retentate delayed age gelation longer than UF retentate at the same total solids level (26% TS). When compared at 6.4% protein level (2x RO vs 2.7x UF where x=ratio of the feed volume to concentrate volume), the storage life for both RO and UF retentates was about 6 to 8 months. Sodium hexametaphosphate (SHMP) and disodium phosphate (DSP) at 1, 3, 5, 10, and 20 mM concentrations were incorporated prior to UHT processing of each sample to improve the shelf life. SHMP at 1 and 3 mM concentrations was effective in delaying age gelation, whereas all levels of DSP accelerated gelation. However, SHMP accelerated age gelation at concentrations of 10 and 20 mM. SHMP at 1 mM in RO retentate was more effective in delaying age gelation than the same SHMP level in two UF samples (22 and 26% TS). Analysis showed that RO/UHT-treated samples had higher soluble calcium and ionic calcium than did UF/UHT-treated samples. The coefficient of determination (R2) was .80 between soluble calcium-to-protein ratio and shelf life.
Author: Linda Fischbach-Greene
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 152
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Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 1060
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Author: Raymond William Bell
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 166
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Author: Lisbeth Meunier-Goddik
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
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Author: Dee Rich Morgan
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 288
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Author: Mohamed A. Elhilaly
Publisher:
ISBN:
Category :
Languages : en
Pages :
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The purpose of this research was to investigate the effect of ultra-high temperature process parameters on age gelation of milk concentrate. Skim milk was concentrated to 2X (volume reduction) using reverse osmosis. The milk concentrate was preheated at 75 or 90℗ʻC for 20 or 50 s and UHT-processed at 138 or 145℗ʻC for 4 or 16 s. Sterilizing methods used were direct steam injection and indirect plate heat exchanger. The samples were aseptically collected in presterilized plastic containers and stored at 15 or 35℗ʻC. At 15℗ʻC storage temperature, the steam-injected samples gelled in 5 months when 4 s UHT time was used. When UHT time was increased to 16 s, the samples gelled in 6 months. Of the samples that were UHT processed by indirect plate heat exchanger for 4 s and stored at 15℗ʻC, all gelled after 7 months. When UHT time was increased to 16 s, all the 138℗ʻC samples gelled after 7 months as did the samples that were preheated for 50 s and UHT-processed at 138℗ʻC. The samples preheated at 75℗ʻC for 50 sand UHT-processed at 145℗ʻC gelled after 8 months, whereas at 90℗ʻC preheat temperature the samples gelled after 9 months. The samples stored at 35℗ʻC did not gel but showed different sedimentation levels. The sediment depth in the container was always greater for the steam-injected samples. The samples that received higher heat treatments by the two processing methods had a higher sedimentation depth. The pH decreased during storage and the extent of reduction was higher at 35℗ʻC storage temperature . Maillard browning occurred at both storage temperatures. Browning was greater in samples stored at 35℗ʻC and processed by indirect plate heat exchanger.
Author: Paul Gilbert Miller
Publisher:
ISBN:
Category :
Languages : en
Pages : 136
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