Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-02T20:54:52.420Z Has data issue: false hasContentIssue false
  • English
  • Français

Heat stability of recombined concentrated milk: changes in calcium activity and pH on sterilization

Published online by Cambridge University Press:  01 June 2009

Mary-Ann Augustin  and
Phillip T. Clarke
Mary-Ann Augustin
Affiliation:
CSIRO Division of Food Processing, Dairy Research Laboratory, Highett, Victoria 3190, Australia
Phillip T. Clarke
Affiliation:
CSIRO Division of Food Processing, Dairy Research Laboratory, Highett, Victoria 3190, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

Recombined concentrated milks (18% SNF, 8% fat) at their natural pH and at pH values in the range 6·28–6·68, made with powders subjected to different preheat conditions (high heat (85°C, 30 min), indirect UHT (120°C, 2 min) and direct UHT (120°C, 2 min)), were sterilized at 120°C for 13 min. The heat stabilities of recombined concentrated milks were dependent on preheat treatment. Ca2+ activity and pH of sterilized recombined concentrated milks, measured l h after sterilization, were lower than those of corresponding unsterilized recombined concentrated milks. The magnitude of the decreases in Ca2+ activity and pH induced on sterilization were dependent on the pH of the unsterilized recombined concentrated milk but were not markedly influenced by the type of preheat treatment applied during powder manufacture. The results suggest that differences in heat stability of high heat, indirect UHT and direct UHT powders are unlikely to be due to Ca2+ activity.

Type
Original articles
Information
Journal of Dairy Research , Volume 58 , Issue 1 , February 1991 , pp. 67 - 74
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Augustin, M.-A. & Clarke, P. T. 1990 Effects of added salts on the heat stability of recombined concentrated milk. Journal of Dairy Research 57 213–226Google Scholar
Belec, J. & Jenness, R. 1962 Dephosphorization of casein by heat treatment. II. In skimmilks. Journal of Dairy Science 45 20–26CrossRefGoogle Scholar
Clarke, P. T. & Kieseker, F. G. 1986 A pilot scale preheating system for the treatment of milk and whey. CSIRO Food Research Quarterly 46 86–89Google Scholar
Creamer, L. K. & Matheson, A. R. 1980 Effect of heat treatment on the proteins of pasteurized skim milk. New Zealand Journal of Dairy Science and Technology 15 37–49Google Scholar
Dalgleish, D. G., Pouliot, Y. & Paquin, P. 1987 Studies on the heat stability of milk. I. Behaviour of divalent cations and phosphate in milks heated in a stainless steel system. Journal of Dairy Research 54 29–37CrossRefGoogle Scholar
Farrell, H. M. & Kumosinski, T. F. 1988 Modeling of calcium-induced solubility profiles of casein for biotechnology: influence of primary structure and post-translational modification. Journal of Industrial Microbiology 3 61–71CrossRefGoogle Scholar
Finot, P. A., Deutsch, R. & Bujard, E. 1981 The extent of the Maillard reaction during processing of milk. In Progress in Food and Nutrition Science, Vol. 5, pp. 345–355 (Ed. Eriksson, C.) Oxford: Pergamon PressGoogle Scholar
Fox, P. F. 1982 Heat-induced coagulation of milk. In Developments in Dairy Chemistry 1. Proteins pp. 189–228 (Ed. Fox, P. F.) London: Applied ScienceGoogle Scholar
Geerts, J. P., Bekhof, J. J. & Scherjon, J. W. 1983 Determination of calcium ion activities in milk with an ion-selective electrode. A linear relationship between the logarithm of time and the recovery of the calcium ion activity after heat treatment. Netherlands Milk and Dairy Journal 37 197–211Google Scholar
Hardy, E. E., Muir, D. D., Sweetsur, A. W. M. & West, I. G. 1984 Changes of calcium phosphate partition and heat stability during manufacture of sterilized concentrated milk. Journal of Dairy Science 67 1666–1673CrossRefGoogle Scholar
Kieseker, F. G. & Aitken, B. 1988 An objective method for determination of heat stability of milk powders. Australian Journal of Dairy Technology 43 26–31Google Scholar
Kilara, A. & Sharkasi, T. Y. 1986 Effects of temperature on food proteins and its implications on functional properties. CRC Critical Reviews in Food Science and Nutrition 23 323–395CrossRefGoogle ScholarPubMed
Muir, D. D. & Sweetsur, A. W. M. 1978 The effect of concentration on heat stability of skim-milk. Journal of Dairy Research 45 37–45Google Scholar
Newstead, D. F., Sanderson, W. B. & Baucke, A. G. 1975 The effects of heat treatment and pH on the heat stability of recombined evaporated milk. New Zealand Journal of Dairy Science and Technology 10 113–118Google Scholar
Nieuwenhuijse, J. A., Timmermans, W. & Walstra, P. 1988 Calcium and phosphate partitions during the manufacture of sterilized concentrated milk and their relations to the heat stability. Netherlands Milk and Dairy Journal 42 387–421Google Scholar
Parnell-Clunies, E., Kakuda, Y., Irvine, D. & Mullen, K. 1988 Heat-induced protein changes in milk processed by vat and continuous heating systems. Journal of Dairy Science 71 1472–1483Google Scholar
Pyne, G. T. & McHenry, K. A. 1955 The heat coagulation of milk. Journal of Dairy Research 22 60–68CrossRefGoogle Scholar
Schmidt, D. G. & Poll, J. K. 1989 Properties of artificial casein micelles. 4. Influence of dephosphorylation and phosphorylation of the casein. Netherlands Milk and Dairy Journal 43 53–62Google Scholar
Singh, H., Creamer, L. K. & Newstead, D. F. 1989 Effects of heat on the proteins of concentrated milk systems. International Dairy Federation Bulletin Document 238 94–104Google Scholar
Singh, H. & Fox, P. F. 1989 Heat-induced changes in casein. International Dairy Federation Bulletin Document 238 24–30Google Scholar
Van Boekel, M. A. J. S., Nieuwenhuijse, J. A. & Walstra, P. 1989 The heat coagulation of milk. I. Mechanisms. Netherlands Milk and Dairy Journal 43 97–127Google Scholar
Webb, B. H. & Bell, R. W. 1942 The effect of high-temperature short-time forewarming of milk upon the heat stability of its evaporated product. Journal of Dairy Science 25 301–311Google Scholar
Webb, B. H., Bell, R. W., Deysher, E. F. & Holm, G. E. 1943 The effect of various degrees of forewarming upon the heat stability of milks of different solids concentrations. Journal of Dairy Science 26 571–578Google Scholar