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