Frozen Homogenized Milk. 1. Effect of Freezing and Storage Temperature on the Physical Characteristics of Homogenized Milk

Babcock, C.J.; Roerig, Richard N.; Stabile, Joseph N.; Dunlap, William A.; Randall, Raymond

doi:10.3168/jds.s0022-0302(46)92527-1

Cited by 22 publications

(3 citation statements)

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“…As a result of an intensive research programme, it became possible to produce frozen unconcentrated milk with a shelf life of 6 months or longer (e.g. Babcock et al 1946Babcock et al , 1947a1948a, 6;. However, after concentration by a factor of 3, frozen milk had a markedly reduced shelf life and, although significant improvements in freezing technology have since been made, little commercial exploitation of frozen concentrate has occurred.…”

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confidence: 99%

Reviews of the progress of Dairy Science: Frozen concentrated milk

Muir

1984

Journal of Dairy Research

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Reviews of the progress of Dairy Science: Frozen concentrated milk

Muir

1984

Journal of Dairy Research

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“…Eventually, these modifications of the fat fraction may produce an oxidized off-flavor (Zhang et al, 2006). The issue is minimized by homogenization because of the higher stability of the fat droplets with reduced size (Babcock et al, 1946;Herrera and Hartel, 2000). With regards to protein flocculation induced by freezing, caseins are the most sensitive fraction but require weeks at frozen conditions before becoming insoluble (Webb and Hall, 1935;Yamauchi et al, 1967).…”

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confidence: 99%

Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk

Bottiroli

Zhang

Aprea

et al. 2020

Journal of Dairy Science

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In this study, the effect of milk freezing was studied, focusing on the changes in 1% and 3% fat UHT hydrolyzed-lactose milk after slow-(−20°C) and fastrate freezing (−80°C) for 72 h. Changes on the sensory properties were first assessed by discriminant analysis (triangle test), and then by volatile organic compounds and color analysis. The milk emulsion stability was characterized by optical centrifugation, particle size analysis, and confocal microscopy. The sensory panel was not able to distinguish the milk subjected to freezing from the control (72 h at 20°C). The volatile organic compounds and color analysis demonstrated that both freezing rates did not cause any significant changes in the milk aroma or color characteristics. The results of physical properties confirmed that short-time freezing did not lead to a distinct destabilization, except for a slight increase in the mean particle diameter at −80°C. Taking all the results together, UHT hydrolyzed-lactose milk was not significantly altered during the operation of freezing and thawing and, therefore, short-time freezing at both −20°C and −80°C can be used for milk storage without altering the product.

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“…High temperature-short time forewarming increased the heat stability of samples and permitted sterilization without coagulation of samples concentrated to a higher solids content. With optimum forewarming, usually 120° C. for 3-4 min., drying up to 35-37 % of solids was practicable and without adverse effect on the colour of the evaporated milk(351).Webb & Bell (352) have considered the effects of a second heat treatment after concentration on heat stability.FreezingBabcock, Roerig, Stabile, Dunlap & Randall(353) have studied the effects of low-temperature storage on homogenized milk. Samples stored at -32-8 and -40° C. for 115 days showed no loss in quality; samples frozen at -10° C. and then stored at -32-8° C. kept almost as well, but samples stored at a higher temperature than that of the original freezing developed oxidized flavours and showed signs of physical separation.…”

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confidence: 99%