Ultra-High Temperature Processing of Milk Ultrafiltered to 3x Concentration and Effects of Phosphate Addition on Gelation

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Publication Date

1989

First Page

135

Abstract

Whole and skim milk were ultrafiltered to 3x concn. (vol. reduction). Calcium sequestering agents (0.1% of disodium phosphate, sodium tripolyphosphate or sodium hexametophosphate) were added. Milk was homogenized then was preheated to 70 degrees C, then UHT-treated at 135 degrees C for 8 s. Samples of UHT milk were stored at room temp. All samples containing phosphate salts sedimented extensively after 60 days. Control samples containing no added salts were stable after 120 days.

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