Sensitivity analysis of a small‐volume objective heat stability evaluation test for recombined concentrated milk

Abstract

To quantify the stability towards heat coagulation, an objective test method was developed. The combined use of emulsion preparation by microfluidisation and heat stress by immersion of capped samples in an oil bath enabled small-volume heat stability evaluation of milk formulations. From experimental data, it became obvious that a heating period of about 9min was necessary for the samples to acquire the requested temperature (i.e. 121 degrees C). Similarly, both viscosity and particle size analyses showed an increased aggregation tendency when samples were heated for longer than 10min, whereby their positioning and the cooling medium seemed to have an insignificant effect

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

“…The heat coagulation test was performed by the method developed by Kasinos, Karbakhsh, and Van der Meeren (2015). REM sample (10 ml) was brought into a 20-ml headspace vial (75.5 × 22.5 mm, 1st hydrolytic class; Grace, Deerfield, IL, USA) with an aluminum crimp seal and immersed in a temperature-controlled oil bath (Fritel turbo SF, 5 L capacity, Vanden Borre, Gent, Belgium).…”

“…Viscosity measurements of REM emulsions were performed using a programmable LV-DV-II + viscometer (Brookfield, Stoughton, MA, USA) before and after heating as described by Kasinos et al (2015).…”

Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

“…This determination was performed with the volume of 2.5 mL of milk sample in the laboratory of the dairy plant Bohemilk Opočno. In this sense [ 49 ], a shortened test to determine milk resistance against protein denaturation by heating was also developed. Nevertheless, in this experiment, the complete method was used.…”

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

“…According to the heat stability test developed by Kasinos, Karbakhsh, and Van der Meeren (2015), the RFEM samples (10ml) were contained in 20-mL headspace vials (75.5×22.5 mm, 1st hydrolytic class; Grace, Deerfield, IL, USA) with an aluminum crimp seal and immersed in a temperature-controlled oil bath (Fritel turbo SF, 5L capacity, Vanden Borre, Gent, Belgium). The level of the oil inside the bath was sufficient to completely immerse the RFEM emulsions in the glass vial.…”