The use of permitted additives and heat‐treatment to optimize the heat‐stability of skim milk and concentrated skim milk

1980 ◽  
Vol 33 (3) ◽  
pp. 101-105 ◽  
Author(s):  
A. W. M. Sweetsur ◽  
D. D. Muir
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Heat Stability

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

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.

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Effect of concentration by ultrafiltration on the heat stability of skim-milk

1980 ◽  
Vol 47 (3) ◽  
pp. 327-335 ◽  
Author(s):  
A. W. Maurice Sweetsur ◽  
D. Donald Muir
Keyword(s):  
Skim Milk ◽  
Heat Stability ◽  
High Protein ◽  
Milk Products ◽  
Total Solids

SUMMARYAn examination has been made of the heat stability characteristics of skim-milk concentrate prepared by ultrafiltration (UF). Concentrate prepared by UF was found to be more stable than that prepared by conventional evaporation. In contrast to conventional concentrate, the heat stability of UF concentrate was not appreciably affected by forewarming or addition of permitted stabilizers, but the effect of addition of urea was generally the same for both UF and conventional concentrates; an increase in heat stability was obtained if the milk total solids level was less than 14%. As with conventional concentrate, addition of simple aldehydes induced large increases in the heat stability of UF concentrate. It is suggested that a novel range of sterile milk products could be prepared from UF concentrates. Because of the high protein and low lactose contents of these concentrates, the products might be nutritionally more attractive than those prepared from conventional concentrates.

Modelling of heat stability and heat-induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

2018 ◽  
Vol 71 (3) ◽  
pp. 601-612 ◽  
Author(s):  
Joseph Dumpler ◽  
Felicitas Peraus ◽  
Verena Depping ◽  
Bryndís Stefánsdóttir ◽  
Martin Grunow ◽  
...  
Keyword(s):  
Skim Milk ◽  
Heat Stability ◽  
Casein Micelles ◽  
Induced Aggregation

Stability of buffalo casein micelles

1979 ◽  
Vol 46 (2) ◽  
pp. 401-405 ◽  
Author(s):  
Nripendra C. Ganguli
Keyword(s):  
Sialic Acid ◽  
Gel Filtration ◽  
Skim Milk ◽  
Heat Stability ◽  
Casein Micelles ◽  
Heat Stable ◽  
Micellar Casein ◽  
Acid Release ◽  
The Stability ◽  
Better Than

SUMMARYBuffalo skim-milk is less heat stable than cow skim-milk. Interchanging ultracentrifugal whey (UCW) and milk diffusate with micellar casein caused significant changes in the heat stability of buffalo casein micelles (BCM) and cow casein micelles (CCM). Buffalo UCW dramatically destabilized COM, whereas buffalo diffu-sate with CCM exhibited the highest heat stability.Cow κ-casein stabilizes αs-casein against precipitation by Ca better than buffalo º-casein. About 90% of αs-casein could be stabilized by κ: αs ratios of 0·20 and 0·231 for cow and buffalo, respectively.Sialic acid release from micellar κ-casein by rennet was higher than from acid κ-casein in both buffalo and cow caseins, the release being slower in buffalo. The released macropeptide from buffalo κ-casein was smaller than that from cow κ-casein as revealed by Sephadex gel filtration.Sub-units of BCM have less sialic acid (1·57mg/g) than whole micelles (2·70mg/g). On rennet action, 47% of bound sialic acid was released from sub-units as against 85% from whole micelles. The sub-micelles are less heat stable than whole micelles. Among ions tested, added Ca reduced heat stability more dramatically in whole micelles, whereas added phosphate improved the stability of micelles and, more strikingly, of sub-micelles. Citrate also improved the heat stability of sub-micelles but not of whole micelles.

Distribution and Resistance to Pasteurization of Aflatoxin M1 in Naturally Contaminated Whole Milk, Cream and Skim Milk

1983 ◽  
Vol 46 (6) ◽  
pp. 530-532 ◽  
Author(s):  
DANA W. WISEMAN ◽  
RHONÁS. APPLEBAUM ◽  
ROBERT E. BRACKETT ◽  
ELMER H. MARTH
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Aflatoxin M1 ◽  
Whole Milk

Milk, naturally contaminated with aflatoxin M1 (AFM1) was separated with a hand-operated separator. Distribution of AFM1 paralleled the partitioning of whole milk into cream and skim milk. Most of the whole milk was recovered as skim milk, which also contained most of the AFM1. Cream accounted for 5–15% of the amount of whole milk and had 2–14% of AFM1 that originally occurred in whole milk. Cream and skim milk were pasteurized at 64°C for 30 min, AFM1 was stable in both products given this heat treatment.

Heat Resistance of Escherichia coli in Cow and Buffalo Milk

1980 ◽  
Vol 43 (5) ◽  
pp. 376-380 ◽  
Author(s):  
R. S. SINGH ◽  
B. RANGANATHAN
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Heat Resistance ◽  
Skim Milk ◽  
Buffalo Milk ◽  
Time Interval ◽  
E Coli ◽  
Heat Resistant ◽  
Whole Milk

Three Escherichia coli cultures (0111:B4, 0127:B8 and NP) were selected to study their heat-resistant characteristics when in cow skim, cow whole and buffalo whole milk. The temperatures of heat-treatment included in this study were 50, 55, 60 and 63 C. The time interval during heat-treatment was 10 min at 50 and 55 C and 5 min at 60 and 63 C. Marked differences in heat-resistance were observed in the three E. coli cultures. The z-values obtained for strain 0111:B4 were 8.3, 9.0 and 10.2 when tested in cow skim milk, cow whole milk and buffalo milk, respectively. The z-values for 0127:B8 and NP were 17.5, 18.0 and 19.2 and 18.8, 19.0 and 20.3, respectively, for the three types of milk.

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