Some Observations on the Physical-Chemical Stability of Sterile Concentrated Milks

摘要: Summary Gelation of sterilized concentrated milk appears to be a complex phenomenon. It may influenced by as many four or five variables. Heat treatment given the milk, composition concentration, and storage temperature influence gelation rate most. The first three variables in regular manner, but influences an irregular manner; at 100F promotes about times great that 40, 60, 70F, which are equivalent; 50F approximately 50% greater than 70F. Conventional evaporated under certain circumstances, will gel same HTST milks, because its much more severe heat treatment, is delayed beyond normal storage, it almost never found commerce. Homogenization elevated temperatures increases viscosity this, turn, accelerates rate. However, we do not know if homogenization lower affect