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Modelling of the heat stability of concentrated milk

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Abstract

Heat stability is known to be limited in concentrated skim milk (CSM) and was often found to be in conflict with inactivation of bacterial spores by thermal treatment. Therefore, we investigated heat-induced coagulation of non-preheated and preheated CSM depending on total solids and heating temperature over time. The Weibullian model to describe the course of coagulation of casein micelles in concentrated skim milk of different total solids and at different heating temperatures made it possible to calculate a maximum heating temperature-time-total solids relationship based on a certain maximum allowance of heat-induced damage on casein micelles.

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Copyright information

© Springer Fachmedien Wiesbaden GmbH 2018

Authors and Affiliations

  1. 1.MunichGermany

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