HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Stebnitz, V. C. Articles by Sommer, H. H. Search for Related Content PubMed Articles by Stebnitz, V. C. Articles by Sommer, H. H.

The Age Thickening of Sweetened Condensed Milk

II. Effect of Forewarming Conditions^*

Department of Dairy Industry, University of Wisconsin

ABSTRACT

It is a matter of common experience in the evaporated and sweetened condensed milk industries that forewarming conditions, especially temperature, greatly influences the subsequent stability of the finished product. The usual temperature range of 130 to 145° F. at which the milk is condensed in the pan is not sufficiently high to insure destruction of all disease germs, quality-damaging organisms and enzymes that might be present.

A relatively high forewarming temperature is desirable from a biological standpoint especially where the milk is heated in the presence of the sucrose or remnants of previous batches of sweetened condensed milk. Rice (1) has shown that enzymes are more stable toward heat when in the presence of sucrose and that a rancid flavor is apt to develop unless a rather high forewarming temperature is used. He found that in the absence of sucrose, forewarming to 140° F. for 15 minutes or to 150° F. for an instant was sufficient to destroy lipase activity.

^* Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.