Factors Influencing Age-gelation in Recombined Filled Concentrated Ultra-high-temperature Milk PDF Download
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Author: Denise T. Dilworth
Publisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 209
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Author: Denise T. Dilworth
Publisher:
ISBN:
Category : Dried milk
Languages : en
Pages : 209
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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: Mohamed A. Elhilaly
Publisher:
ISBN:
Category : Concentrated skim milk
Languages : en
Pages : 212
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Author: Dee Rich Morgan
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 288
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Author: Douglas W. Olson
Publisher:
ISBN:
Category :
Languages : en
Pages :
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The effect of ultra-high temperature processing by direct steam injection and room temperature storage of pH-adjusted and unadjusted 3X (volume reduction) skim milk retentate and the effect of storage at various temperatures of 3X skim milk retentate without pH adjustment on their Μ-potential, viscosity, and pH were determined. Pasteurized skim milk was concentrated to 3X by ultrafiltration. In the pH study portions of skim milk retentate were adjusted to pH 6.38 ℗ł .02 with HCl and 6.85 ℗ł .01 and 7.32 ℗ł .02 with NaOH between ultrafiltration and ultra-high temperature processing. In the storage temperature study, storage temperatures used for pH-unadjusted retentate samples were 11℗ʻC, 23℗ʻC (room temperature), and 37℗ʻC. Although pH 6.38 samples had the lowest viscosity in the pH study before ultra-high temperature processing, these samples precipitated during ultra-high temperature processing. For non-acidified samples, increasing pH of retentate resulted in higher viscosities and quicker age gelation times. Destabilization occurred more rapidly at 37℗ʻC than at 23℗ʻC or 11℗ʻC. The pH drop tended to be greater for samples stored at a higher temperature or adjusted to a higher pH. During 28 weeks of 37℗ʻC storage the pH decreased from 6.54 to 6.06. During 32 weeks of 23℗ʻC storage pH of samples initially adjusted to pH 7.32 dropped to 7.06. Μ-Potentials of casein micelles were calculated from electrophoretic mobility obtained by measuring Doppler frequency shifts of scattered laser light in samples that had been diluted 300 fold with their own ultra.filtrate. Absolute values of Μ-potential of samples stored at 37℗ʻC decreased from -23.4 millivolts immediately after ultra-high temperature processing to -18.5 millivolts after 28 weeks of storage. For samples stored at 11℗ʻC and 23℗ʻC in the storage temperature study and control samples in the pH study, absolute values of Μ-potential decreased approximately 1.5 to 2.0 millivolts during 28 or 32 weeks of storage.
Author: Marlyn Elmer Seehafer
Publisher:
ISBN:
Category :
Languages : en
Pages : 84
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Author: Douglas W. Olson
Publisher:
ISBN:
Category : Casein
Languages : en
Pages : 202
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Author: Venkatachalam Narayanaswamy
Publisher:
ISBN:
Category : Concentrated milk
Languages : en
Pages : 176
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Author: P. F. Fox
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 460
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Author: Venkatachalam Narayanaswamy
Publisher:
ISBN:
Category : Concentrated skim milk
Languages : en
Pages : 176
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