Heat Stability of Concentrated Milk Systems

Heat Stability of Concentrated Milk Systems PDF

Author: Joseph Dumpler

Publisher: Springer

Published: 2017-10-25

Total Pages: 227

ISBN-13: 3658196963

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In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.

Heat Stability of Concentrated Milk Systems

Heat Stability of Concentrated Milk Systems PDF

Author: Joseph Dumpler

Publisher: Springer Spektrum

Published: 2017-11-03

Total Pages: 201

ISBN-13: 9783658196950

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In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.

High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products PDF

Author: Hilton C. Deeth

Publisher: John Wiley & Sons

Published: 2017-05-08

Total Pages: 600

ISBN-13: 1118460502

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This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.

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