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Influence Of Ultra-High Temperature Process Parameters On Age Gelation Of Mille Concentrate, Mohamed A. Elhilaly
Influence Of Ultra-High Temperature Process Parameters On Age Gelation Of Mille Concentrate, Mohamed A. Elhilaly
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The purpose of this research was to investigate the effect of ultra-high temperature process parameters on age gelation of milk concentrate. Skim milk was concentrated to 2X (volume reduction) using reverse osmosis. The milk concentrate was preheated at 75 or 90°C for 20 or 50 s and UHT-processed at 138 or 145°C for 4 or 16 s. Sterilizing methods used were direct steam injection and indirect plate heat exchanger. The samples were aseptically collected in presterilized plastic containers and stored at 15 or 35°C. At 15°C storage temperature, the steam-injected samples gelled in 5 months when 4 s UHT time …