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Effects of added salts on the heat stability of recombined concentrated milk

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
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Summary

Changes in heat stability and Ca2+ activity of recombined concentrated milk (18% solids non-fat:8% fat) induced by the additions of 0·011–0·217 mol phosphate/kg skim milk solids (SMS), 0·022–0·217 mol citrate/kg SMS, 0·011–0·022 mol Ca/kg SMS and 0·016–0·067 mol EDTA/kg SMS were evaluated. Heat stability was assessed using an objective method which involved determination of viscosity after heating under controlled conditions. Low levels of added phosphate and citrate generally effected an acid shift of the viscosity–pH profile, while higher levels caused a broadening of the profile. Addition of CaCl2 at a level of 0·011 mol/kg SMS resulted in a narrowing of the viscosity–pH curve; additions of higher levels resulted in a non-heat stable recombined milk concentrate. EDTA also caused a narrowing of the viscosity–pH curve. The results highlight the importance of pH control for effective stabilization of recombined milk concentrates by additions of phosphate and citrate.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 2 , May 1990 , pp. 213 - 226
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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