Modelling of heat stability and heat ‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian model was used to describe the course of coagulation of casein micelles in concentrated skim milk of different total solids and at different heating temperatures. A maximum heating temperature–time–total solids relationship was calculated based on a certain maximum allowance of sediment formation. Optimal heat treatment conditions for concentrated skim milk of different total solids content could be defined.

Source: International Journal of Dairy Technology - January 16, 2018 Category: Nutrition Authors: Joseph Dumpler, Felicitas Peraus, Verena Depping, Brynd ís Stefánsdóttir, Martin Grunow, Ulrich Kulozik Tags: Original Research Source Type: research