Nutrition Commons^™

Effects Of Stabilizers And Ph Adjustments On Milk Proteins In Uht-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A UHT-processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 days at room temperature, settling of milk solids was 5.2% of volume height in the prehomogenized sample and 86.9% of volume height in the same blend that had not been homogenized prior to UHT processing. After storage, the two treatments were analyzed to verify that …

The Role Of Lactose In The Age Gelation Of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to relate lactose reactivity and age gelation of UHT processed concentrated milk. Skim milk was pasteurized, diafiltered batchwise to reduce lactose concentration to less than 0.05%, and UF concentrated to 3X (one-third volume reduction). Lactose and sucrose were then each added at 3% or 6% w/v to part of the concentrate. The five samples, control (

All samples stored at 4°C and 20°C gelled after 21 weeks of storage. The viscosity changed slightly during the first 19 weeks of storage but increased suddenly (> 100 cPs) just before gelation. Samples stored at 35°C did …