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An improved method for canning 3-fold concentrated whole milk

Published online by Cambridge University Press:  01 June 2009

P. W. Board  and
J. T. Mullett
P. W. Board
Affiliation:
Division of Food Preservation, C.S.I.R.O., Ryde, N.S.W., Australia
J. T. Mullett
Affiliation:
Hunter Valley Co-operative Dairy Co. Ltd, Hexham, N.S.W., Australia
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Summary

A method is described for canning and sterilizing concentrated whole milk containing 36·5% total solids. The product had acceptable organoleptic properties and did not form sediment or undergo age-thickening during storage. The method involved initially increasing the pH of the raw milk and forewarming. The product was not homogenized nor were polyphosphates added.

Type
Original Articles
Information
Journal of Dairy Research , Volume 37 , Issue 3 , October 1970 , pp. 505 - 511
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

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References

REFERENCES

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