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STABILITY OF PROTEINS IN ULTRAFILTERED, LOW-LACTOSE MILK CONCENTRATE DURING FROZEN STORAGE.

Author(s) : LONERGAN D. A., FENNEMA O., AMUNDSON C. H.

Type of article: Article

Summary

CASEIN IN CONCENTRATED MILK (3X) DESTABILIZES AFTER 1-3 WK AT 265K (-8 DEGC). USE OF AN ULTRAFILTRATION (UF) PROCESS TO PARTIALLY REMOVE LACTOSE FROM MILK, FOLLOWED BY REPLACEMENT OF ALL OR PART OF THE REMOVED LACTOSE WITH CORN SYRUP, GLUCOSE OR SUCROSE CAN GREATLY EXTEND PROTEIN STABILITY. PROTEIN STABILITY IMPROVES AS THE AMOUNT OF NONLACTOSE CARBOHYDRATE IS INCREASED AND THE AMOUNT OF LACTOSE IS DECREASED. ALTHOUGH NUTRITIONALLY SIGNIFICANT AMOUNTS OF MINERALS AND VITAMINS ARE REMOVED BY THIS PROCESS, THEY CAN BE EASILY REPLACED.

Details

  • Original title: STABILITY OF PROTEINS IN ULTRAFILTERED, LOW-LACTOSE MILK CONCENTRATE DURING FROZEN STORAGE.
  • Record ID : 1982-1636
  • Languages: English
  • Publication date: 1981/09
  • Source: Source: J. Food Sci.
    vol. 46; n. 5; 1603-1611; 2 fig.; 11 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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