Effects of Temperature and Time of Sterilization upon Properties of Evaporated Milk

摘要: Summary Highly heat stable high-temperature-short-time sterilized evaporated milks of 26 per cent solids content resembled the unsterilized product in color, were only mildly cooked flavor, and light body (low viscosity). When stored at 30° C. they fairly satisfactory quality for approximately 4 months. Brief heating cans 115° increased storage life these high-short milks. After 18 minutes this temperature as milk made by forewarming whole 95° 10 sterilizing its concentrate minutes. In manufacture milk, sterilization not destroys contained microorganisms affords an opportunity to control but it also decreases firmness cream layer which forms during increases ease with fat may be redistributed product. Long continuing fluidity high stability are correlated. is rather due changes caused associated a darker color more flavor. The solution problems instability on long must precede commercial application milk.