Gelation of Concentrated Skimmilk: Electron Microscopic Study

摘要: Abstract Concentrated skimmilks (26% solids), high-temperature, short-time sterilized and aseptically canned, with or without the addition of polyphosphate, were examined at weekly intervals by electron microscopy. In control concentrated skimmilk, incipient gelation (aggregation casein particles) was observed after nine weeks storage six before visually. Micelles from concontrated smooth textured twice diameter those skim milk. The sodium tetrapoly-phosphate retarded gelation, for which a number possible explanations are presented.