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Studies on the induction of heat stability in evaporated milk by preheating: effects of milk concentration, homogenization and whey proteins

Published online by Cambridge University Press:  01 June 2009

David F. Newstead ,
Errol F. Conaghan  and
Alan J. Baldwin
David F. Newstead
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
Errol F. Conaghan
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
Alan J. Baldwin
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
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Summary

When milk was preheat-treated after either evaporation or homogenization with fat present the degree of heat stability induced in the resulting evaporated milk (EM) was considerably less than with the normal process in which the preheat treatment was carried out first. When the preheat treatment was carried out after both evaporation and homogenization, no heat stability was induced by the preheat treatment. Removal of the whey protein fraction from the milk increased the heat stability of both the EM homogenized before preheat treatment and the EM made by the normal process.

Type
Section E. Applied aspects of milk protein research
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 387 - 391
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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References

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