The heat stability of milk and concentrated milk containing added aldehydes and sugars

1978 ◽  
Vol 45 (1) ◽  
pp. 47-52 ◽  
Author(s):  
C. Holt ◽  
D. D. Muir ◽  
A. W. M. Sweetsur
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Type A ◽  
Heat Stability ◽  
Coagulation Time ◽  
Prolonged Heat ◽  
Concentrated Milk ◽  
Ph Range ◽  
Prolonged Heat Treatment

SummaryThe addition of simple aldehydes brought about large increases in the heat stability of both skim-milk and concentrated skim-milk over a comparatively wide milk–pH range. The coagulation time–pH minima of type A milks were completely removed by aldehyde treatment. Some sugars, which react readily as aldehydes on heating, were also shown to stabilize concentrated milk to prolonged heat treatment at 120 °C.

Heat stability of milk: influence of dilution and dialysis against water

1978 ◽  
Vol 45 (2) ◽  
pp. 149-157 ◽  
Author(s):  
Patrick F. Fox ◽  
Catherine M. Hearn
Keyword(s):  
High Temperatures ◽  
Type A ◽  
Heat Stability ◽  
Type B ◽  
Normal Type ◽  
Coagulation Time ◽  
Micelle Structure ◽  
Ph Curve

SummaryThe marked precipitation of Ca phosphate found to occur at ~ pH 6·8 when milk is heated to high temperatures may account for the minimum in the heat coagulation time (HCT)–pH curve at ~ pH 6·8. Dialysis of milk against water for about 3 h converted a normal type A milk to one with type B heat stability characteristics by reducing stability in the region of the HCT maximum while increasing stability in the region of the minimum. Reduction of the concentration of urea, lactose, Na or chloride did not cause these changes and gross micelle structure appeared to be intact following short dialysis as indicated by turbidity and sedimentability. Dilution of milk with water increased stability at the minimum without significantly affecting stability at the maximum. Pre-heating at 80°C for 10 min precluded the effect of dilution but not of dialysis.

Long-term stability of ICPCVD a-Si under prolonged heat treatment

2014 ◽  
Author(s):  
Kirsten L. Brookshire ◽  
Mariusz Martyniuk ◽  
K. K. M. B. Dilusha Silva ◽  
Yinong Liu ◽  
Lorenzo Faraone
Keyword(s):  
Heat Treatment ◽  
Term Stability ◽  
Long Term Stability ◽  
Prolonged Heat ◽  
Prolonged Heat Treatment

Heat stability of milk

1980 ◽  
Vol 47 (2) ◽  
pp. 199-210 ◽  
Author(s):  
Donald F. Darling
Keyword(s):  
Temperature Dependence ◽  
Elevated Temperatures ◽  
Skim Milk ◽  
Heat Stability ◽  
Coagulation Time ◽  
Ph Values ◽  
Protein Polymerization ◽  
Casein Protein ◽  
Apparent Activation Energies ◽  
Β Lactoglobulin

SummaryThe heat stability of a standard reconstituted skim-milk preparation has been investigated as a function of pH, temperature of coagulation, and forewarming treatment. Apparent activation energies have been calculated from the temperature dependence of coagulation time, and a constant value of 144 kJ/mole has been found for milks between pH 6·6 and 6·9. The effect of forewarming resulted in a decrease in stability at the most acid pH values, a slight increase at higher pH but below the pH maximum, and a decrease in the region of the pH minimum. A working hypothesis is proposed for the mechanisms leading to the coagulation of milk at elevated temperatures, based upon Ca induced precipitation of casein, protein polymerization, β-lactoglobulin: κ-casein interaction, and precipitation of insoluble Ca phosphates.

Effect of urea on the heat coagulation of the caseinate complex in skim-milk

1977 ◽  
Vol 44 (2) ◽  
pp. 249-257 ◽  
Author(s):  
D. D. Muir ◽  
A. W. M. Sweetsur
Keyword(s):  
Activation Energy ◽  
Skim Milk ◽  
Heat Stability ◽  
Coagulation Time ◽  
Temperature Range ◽  
The Stability

SummaryAdditions of urea progressively increased the heat stability of milk outside of its coagulation time (CT)–pH minimum. In the region of the CT–pH minimum larger amounts of urea were required before an increase in heat stability occurred. The effect of urea was observed over the temperature range 125–140 °Cfornaturalmilk, milk which had been dialysed against synthetic sera, and milk to which a sulphydrylblocking agent had been added. Urea additions did not affect the activation energy of the heat coagulation reaction or the stability of milk to rennet or ethanol.

Synthesis of TiO2 and F-Doping TiO2 Powders via "Reverse" Hydrolysis of Titanium Tetraisopropoxide

2015 ◽  
Vol 1085 ◽  
pp. 95-100 ◽  
Author(s):  
Elena Fakhrutdinova ◽  
Anastasiia V. Shabalina ◽  
Elena Sudareva
Keyword(s):  
Heat Treatment ◽  
Particle Size ◽  
Phase Transformation ◽  
Rutile Phase ◽  
Bet Surface Area ◽  
Titanium Tetraisopropoxide ◽  
Prolonged Heat ◽  
Hydrolysis Of ◽  
Prolonged Heat Treatment ◽  
Reverse Hydrolysis

TiO2 and F-TiO2 powders were prepared by hydrolysis of titanium tetraisopropoxide with reversed mixing of different hydrolytic reagents. The typeof the hydrolytic agentstronglyinfluences particle size, morphology and phase composition ofpowder.It was found, that the amount of injected water is significantly affects on BET surface area and particle size ofbare TiO2.The presence offluorinemakes the samplemore porous and preventsanatase to rutile phase transformation under prolonged heat treatment, also particle formed are bigger in comparison with un-doped TiO2.

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

2021 ◽  
Vol 112 ◽  
pp. 106342
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Ali Sedaghat Doost ◽  
Qurrotul A’yun ◽  
Paul Van der Meeren
Keyword(s):  
Heat Treatment ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Dry Heat ◽  
Dry Heat Treatment

Prolonged heat treatment of Bi-Sr-Ca-Cu-O superconducting ceramics

1992 ◽  
Vol 131 (1) ◽  
pp. 369-370
Author(s):  
M. Kalnberga ◽  
I. Popova ◽  
A. Sternberg ◽  
A. Gajevskis
Keyword(s):  
Heat Treatment ◽  
Superconducting Ceramics ◽  
Prolonged Heat ◽  
Prolonged Heat Treatment

Effects of added salts on the heat stability of recombined concentrated milk

1990 ◽  
Vol 57 (2) ◽  
pp. 213-226 ◽  
Author(s):  
Mary-Ann Augustin ◽  
Phillip T. Clarke
Keyword(s):  
Skim Milk ◽  
Heat Stability ◽  
Ph Control ◽  
Ph Profile ◽  
Heat Stable ◽  
Low Levels ◽  
Concentrated Milk ◽  
Milk Solids ◽  
Ph Curve

SummaryChanges in heat stability and Ca2+ activity of recombined concentrated milk (18% solids non-fat:8% fat) induced by the additions of 0·011–0·217 mol phosphate/kg skim milk solids (SMS), 0·022–0·217 mol citrate/kg SMS, 0·011–0·022 mol Ca/kg SMS and 0·016–0·067 mol EDTA/kg SMS were evaluated. Heat stability was assessed using an objective method which involved determination of viscosity after heating under controlled conditions. Low levels of added phosphate and citrate generally effected an acid shift of the viscosity–pH profile, while higher levels caused a broadening of the profile. Addition of CaCl2 at a level of 0·011 mol/kg SMS resulted in a narrowing of the viscosity–pH curve; additions of higher levels resulted in a non-heat stable recombined milk concentrate. EDTA also caused a narrowing of the viscosity–pH curve. The results highlight the importance of pH control for effective stabilization of recombined milk concentrates by additions of phosphate and citrate.

scholarly journals Cation Assisted Lattice Improvement of Highly Siliceous ZSM-5 upon Prolonged Heat Treatment

1986 ◽  
Vol 15 (9) ◽  
pp. 1523-1526 ◽  
Author(s):  
Bettina Kraushaar ◽  
Jan W. de Haan ◽  
Leo J. M. van de Ven ◽  
Jan H. C. van Hooff
Keyword(s):  
Heat Treatment ◽  
Prolonged Heat ◽  
Prolonged Heat Treatment
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