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FREEZE CONCENTRATION OF DAIRY PRODUCTS.

Author(s) : MIL P. J. J. M. van, BOUMAN S.

Type of article: Article

Summary

FREEZE CONCENTRATION IS A RELATIVELY NEW METHOD FOR REMOVING WATER FROM AQUEOUS SOLUTIONS, EG COFFEE, TEA, FRUIT JUICES AND MILK. IT OFFERS SEVERAL ADVANTAGES IN PRODUCT QUALITY, AROMA RETENTION AND PRODUCT YIELDS. THE TECHNIQUE STUDIED USED A UNIQUE SYSTEM OF REMOVING THE ICE CRYSTALS, LEAVING A SOLUTION WITH AN INCREASED TOTAL SOLIDS CONTENT. EXPERIMENTS PERFORMED IN A SINGLE-STAGE FREEZE CONCENTRATION PILOT PLANT WITH SKIM MILK, WHOLE MILK AND A DIACETYL-CONTAINING LIQUID SHOWED THAT CONCENTRATION OF THE SOLIDS CONTENT UP TO 36, 38 AND 49%, RESPECTIVELY, WAS POSSIBLE. THE PRODUCT QUALITY WAS GOOD AND THE AROMA RETENTION IN THE DIACETYL-CONTAINING LIQUID WAS 99.5%. PRODUCT LOSSES WERE LOWER THAN 0.6%, BASED ON TOTAL MILK SOLIDS.

Details

  • Original title: FREEZE CONCENTRATION OF DAIRY PRODUCTS.
  • Record ID : 1991-0197
  • Languages: English
  • Source: Neth. Milk Dairy J. - vol. 44 - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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