Size of Protein Particles in Ultrahigh-Temperature Sterilized Milk as Related to Concentration

Wilson, H.K.; Yoshino, Umeo; Herreid, E.O.

doi:10.3168/jds.s0022-0302(61)89974-8

Cited by 9 publications

(2 citation statements)

References 4 publications

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“…Wilson et al (1961) observed that ultra-high temperature sterilization of evaporated milk caused formation of clusters of particles large enough to cause graininess.…”

Section: Suspension Stability and Viscositymentioning

confidence: 98%

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Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage

Rubico

Resurreccion

Frank

et al. 1987

Journal of Food Science

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A nondefatted peanut beverage (NDPB) and a partially defatted peanut beverage (PDPB) were processed under high temperature at 110°C or 121°C for 3 set with homogenization pressures equivalent to 2000 or 3000 psi. Beverages were evaluated for suspension stability, viscosity, and color (L) values. Sensory ratings for color, viscosity and chalkiness were also determined. All processing conditions produced very stable emulsions. PDPB were rated significantly darker, more viscous (P 2 0.01) and more chalky (P 5 0.05) than NDPB. The NDPB samples homogenized at 3000 psi were rated lighter, and were characterized by greater particle size reduction than samples homogenized at 2000 psi. Sensory and objective measures were observed to be highly correlated.

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“…Wilson et al (1961) observed that ultra-high temperature sterilization of evaporated milk caused formation of clusters of particles large enough to cause graininess.…”

Section: Suspension Stability and Viscositymentioning

confidence: 98%

“…In cow's milk, a perceptible chalkiness may occur when certain homogenization conditions accompany heat treatment (Hall, 1976). Wilson et al (1961) observed that ultra-high temperature sterilization of evaporated milk caused formation of clusters of particles large enough to cause graininess.…”

Section: Suspension Stability and Viscositymentioning

confidence: 99%

Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage

Rubico

Resurreccion

Frank

et al. 1987

Journal of Food Science

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Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures

Anema

Lee

Klostermeyer

2022

International Dairy Journal

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The influence of pH and heat treatment on the colour and stability of ultra-high-temperature sterilized milk

Zadow

1971

Journal of Dairy Research

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When the pH of milk was varied within the range 7-1 to 6*3 by addition of acid or alkali or through bacterial action, the reflectance of the milk after subsequent ultra-heat-treatment (UHT) was at a maximum of about pH 6-70. Below this value the reflectance dropped rapidly with decrease in pH. The cause of this decrease was the development of increasing amounts of sediment in the product. At pH 6-4-6-5, at least 90 % of the casein and 40 % of the whey proteins had been precipitated. The addition of 0-1 % sodium di-hydrogen phosphate or 0-1 % sodium citrate to the raw milk prevented the formation of the sediment. The role of calcium appeared important as small additions of calcium chloride or EDTA altered the patterns of sediment formation and reflectance with changing pH. Addition of 0-3 % EDTA prevented sediment formation as the pH dropped.

show abstract

Size of Protein Particles in Ultrahigh-Temperature Sterilized Milk as Related to Concentration

Cited by 9 publications

References 4 publications

Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage

Suspension Stability, Texture, and Color of High Temperature Treated Peanut Beverage

Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures

The influence of pH and heat treatment on the colour and stability of ultra-high-temperature sterilized milk

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