scholarly journals Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

2016 ◽  
Vol 96 (6) ◽  
pp. 807-826 ◽  
Author(s):  
Joseph Dumpler ◽  
Heidi Wohlschläger ◽  
Ulrich Kulozik
Keyword(s):  
Whey Proteins ◽  
Skim Milk ◽  
Steam Injection ◽  
Direct Steam ◽  
Direct Steam Injection

Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection†

1995 ◽  
Vol 58 (9) ◽  
pp. 1007-1013 ◽  
Author(s):  
M. R. BLAKE ◽  
B. C. WEIMER ◽  
D. J. MCMAHON ◽  
P. A. SAVELLO
Keyword(s):  
Shelf Life ◽  
Lipase Activity ◽  
Storage Time ◽  
Consumer Preference ◽  
Steam Injection ◽  
Distribution Area ◽  
Direct Steam ◽  
Off Flavors ◽  
Direct Steam Injection

Heat treatments of milk between 100 and 145°C produce a new type of product with a shelf life of 15 to 30 days at 7°C, which is termed extended shelf life (ESL) milk. Little information is available on the safety and sensory qualities of this product. Extended shelf life milk is being processed commercially to expand the distribution area of fluid milk products. After arrival at market, this product still has the shelf life of a pasteurized product. In this study milk was processed by direct steam injection at temperatures between 100 and 140°C for 4 or 12 s. Holding time did not significantly affect the sensory quality of the milk. A trained taste panel found cooked flavor and other off flavors varied significantly with increasing processing temperature and storage time. There were no significant differences noted in cooked or off flavors between 132 and 140°C. Psychrotrophic Bacillus species were isolated from milk processed at and below 132°C, while no organisms were isolated from milk processed at temperatures at or above 134°C. Consumer preference panels indicated consumers preferred milk processed at 134°C for 4 s to ultrahigh-temperature (UHT) processed milk, although there was a slight preference for high-temperature short-time processed (HTST) milk compared to milk processed at 134°C for 4 s. Higher temperatures had a less destructive effect on lipase activity, while storage time did not significantly affect lipase activity.

Corrigendum to “Development and testing of a novel lab-scale direct steam-injection apparatus to hydrolyse model and saline crop slurries” [J. Biotechnol. 157 (4) (2012) 590–597]

2013 ◽  
Vol 163 (1) ◽  
pp. 83
Author(s):  
Guglielmo Santi ◽  
Alessandro D’Annibale ◽  
Maurizio Petruccioli ◽  
Silvia Crognale ◽  
Maurizio Ruzzi ◽  
...  
Keyword(s):  
Steam Injection ◽  
Direct Steam ◽  
Injection Apparatus ◽  
Direct Steam Injection

Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment

2006 ◽  
Vol 16 (6) ◽  
pp. 573-579 ◽  
Author(s):  
D.F. Newstead ◽  
G. Paterson ◽  
S.G. Anema ◽  
C.J. Coker ◽  
A.R. Wewala
Keyword(s):  
Steam Injection ◽  
Plasmin Activity ◽  
Preheat Treatment ◽  
Direct Steam ◽  
Reconstituted Milk ◽  
Direct Steam Injection
Sign in / Sign up

Export Citation Format

Share Document