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Journal of Dairy Science Vol. 12 No. 1 80-89
© 1929 by American Dairy Science Association ®
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The Relations of Temperature and Time of Forewarming of Milk to the Heat Stability of its Evaporated Product

E. F. Deysher, B. H. Webb and George E. Holm

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

Variations in the heat treatment of a milk affect greatly the heat stability of the evaporated product. Temperatures up to 70°C., applied for ten minutes decrease the stability, while higher temperatures markedly increase it. Higher temperatures and a longer heating period than those generally used further stabilizes the product to heat. This treatment is objectionable, however, in that the body of the resulting product is affected adversely.

Homogenization of an evaporated milk containing 18 per cent solids-not-fat and 8 per cent fat at pressures up to 4000 pounds per square inch affects its heat stability but slightly.






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Copyright © 1929 by the American Dairy Science Association ®.