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STORAGE OF ULTRAFILTERED FROZEN MILK AND SUBSEQUENT INDUSTRIAL APPLICATION.

CONSERVATION DU LAIT ULTRAFILTRE ET CONGELE ET APPLICATION INDUSTRIELLE ULTERIEURE.

Author(s) : JIMENEZ PEREZ S.

Summary

THE STUDY COMBINED 2 PROCESSES, NAMELY, ONE FOR CONCENTRATING MILK BY MEANS OF ULTRAFILTRATION, AND ANOTHER FOR STORING THE MILK CONCENTRATE AT 253 K (-20 DEG C) FOR 6 MONTHS. THE FROZEN MILK CONCENTRATE WAS THEN EMPLOYED AS AN ADDITIVE IN INDUSTRIAL CHEESE MANUFACTURING. THIS COMBINATION OF PROCESSES CONSTITUTES AN IMPORTANT TECHNOLOGICAL ADVANCE, FIRST-LY, BECAUSE NO ENERGY IS WASTED ON FREEZING WATER, AND, SECONDLY, BECAUSE IT PRODUCES HIGHER WEIGHT AND PROTEIN YIELDS AND DECREASED LOSSES DURING RIPENING. VARIATIONS IN THE RIPENING OF CHEMICAL, PHYSICAL, MICROBIOLOGICAL, AND ORGANOLEPTIC COMPONENTS BETWEEN THE CONTROL LOTS AND LOTS TO WHICH MILK CONCENTRATE WAS ADDED WERE NOT SIGNIFICANT, AND HENCE THE METHOD REPRESENTS AN IMPORTANT STEP FORWARD.

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Pages: 581-585

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Details

  • Original title: CONSERVATION DU LAIT ULTRAFILTRE ET CONGELE ET APPLICATION INDUSTRIELLE ULTERIEURE.
  • Record ID : 1988-2369
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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