Published in:
International Journal of Dairy Technology, 71 (2018) 3, Seite 601-612
Language:
English
DOI:
10.1111/1471-0307.12501
ISSN:
1364-727X;
1471-0307
Origination:
Footnote:
Description:
Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian model was used to describe the course of coagulation of casein micelles in concentrated skim milk of different total solids and at different heating temperatures. A maximum heating temperature–time–total solids relationship was calculated based on a certain maximum allowance of sediment formation. Optimal heat treatment conditions for concentrated skim milk of different total solids content could be defined.