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