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PROTEIN STABILITY OF FROZEN MILK AS INFLUENCED BY STORAGE TEMPERATURE AND ULTRAFILTRATION.

Author(s) : KOSCHAK M. S.

Type of article: Article

Summary

MILK AND MILK CONCENTRATES CONTAINING 12-35% TOTAL SOLIDS WERE STORED AT 273, 271, 269, 267, 265,261 AND 253K (0, -2, -4, -6, -8, -12 AND -20 DEG C) AND PROTEIN STABILITY OF THE THAWED PRODUCTS WAS EVALUATED PERIODICALLY. SAMPLES STORED AT 269 TO 261 K EXHIBITED POORER PROTEIN STABILITY THAN SAMPLES STORED AT HIGHER OR LOWER TEMPERATURES. ULTRAFILTERED (UF) SKIMMILK WITH PERMEATE: RETENTATE RATIOS OF 10:90, 20:80, AND 30:70 WERE STORED AT 265 K AND THEY REMAINED STABLE AT LEAST THREE TIMES LONGER THAN FROZEN CONTROL SAMPLES OF UF SKIMMILK STORED AT THE SAME TEMPERATURE. WHEN THE EXTENT OF UF WAS INCREASED TO 40:60, PROTEIN STABILITY IN THE FROZEN RETENTATE DECLINED SOMEWHAT AS COMPARED TO THAT OF LESS CONCENTRATED RETENTATES.

Details

  • Original title: PROTEIN STABILITY OF FROZEN MILK AS INFLUENCED BY STORAGE TEMPERATURE AND ULTRAFILTRATION.
  • Record ID : 1982-0897
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 4; 1211-1217; 4 fig.; 4 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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