Effects of Processing and Protein Composition of Milk on the Heat Stability of Evaporated Milk

Newstead, D. F.

doi:10.1016/s0315-5463(79)73004-5

Cited by 5 publications

(9 citation statements)

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“…A high preheat treatment of the milk is needed to ensure but is not a sufficient guarantee for heat stability. The effect of calcium ions on heat-induced gelation of recombined milk powders depends on the extent of preheat treatments (Newstead 1977;Madkor and Fox 1990). Some countries allow the use of stabilizing salts such as mono-and disodium phosphates in preparing REM prior to canning and sterilization.…”

Section: Heat Stability Of Dried Milkmentioning

confidence: 99%

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

Sharma

Jana

Chavan

2012

Comp Rev Food Sci Food Safe

285

174

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Newer variants of milk powders and milk-based powders are being produced are looking for prospective end users. Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk density, particle density, occluded air, interstitial air, flowability, rehydration (wettability, sinkability, dispersibility, solubility), hygroscopicity, heat stability, emulsifying ability, water activity, stickiness, caking, and others. Some of the functional properties of significance to milk powders and milk-based powders are discussed in this review. Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described.

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Section: Heat Stability Of Dried Milkmentioning

confidence: 99%

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

Sharma

Jana

Chavan

2012

Comp Rev Food Sci Food Safe

285

174

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“…6-8 7 0 pH Newstead, 1977). Sweetsur & Muir (1982) suggested that changes in milk composition during a specific season are likely to affect heat stability by inducing a shift in the heat stability-pH profile rather than by altering basic heat stability.…”

Section: Inherent Heat Stability Of Powdersmentioning

confidence: 99%

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

Augustin

Clarke

1990

Journal of Dairy Research

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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.

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“…() for low heat SMP. Newstead () reported that changing the protein content, using casein and cheese whey permeates which were demineralised to different degrees, had no influence on heat stability of evaporated milk. Anema et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK

Chen

Lewis

Grandison

2015

Int J of Dairy Tech

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Whipping cream, skim milk powder and soft cheese were produced throughout the year. Whipping cream manufactured in spring and winter produced significantly higher overrun and better serum stability, and whipping time was related to buffering capacity of raw milk. Heat stability of reconstituted skim milk powder (RSMP) at 9% total solids (TS) was greater in summer and autumn, and >25% TS throughout the year. It was positively related to the protein content of raw milk, but negatively with fat. In contrast to other dairy products, no significant effect of season on the properties of soft cheese was found.

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Effects of Processing and Protein Composition of Milk on the Heat Stability of Evaporated Milk

Cited by 5 publications

References 0 publications

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review

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

Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK

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