Overall discussion and outlook
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Considerable attention has been attributed to the heat stability of concentrated milk in dairy research due to the hazard of coagulation under heating conditions unconcentrated milk is able to withstand. Critical temperature-time conditions of the heat treatment without coagulation, especially under continuous heating conditions and the total solids content of the concentrate were unknown. In addition, undesired heat-induced structural changes in concentrated milk eventually leading to colloidal destabilisation of casein micelles and the subsequent coagulation process have not yet been fully understood.
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