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The Effect of High-Temperature Short-Time Forewarming of Milk upon the Heat Stability of its Evaporated Product

Division of Dairy Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

1. The heat stability of evaporated whole milk of 26 per cent total solids content was increased as much as 6 times that of control samples by high-temperature short-hold forewarming the fresh milk. The control samples were forewarmed to 95° C. (203° F.) and held 10 minutes; the test samples were forewarmed over a range of temperatures from 101° C. (213.8° F.) to 165° C. (329.0° F.) with a heating time of 4 seconds, a holding time of 25 seconds and a cooling time of 4 seconds.
   
2. The relationship between the high forewarming temperature and the heat stability of evaporated milk differs with each milk. A study of this relationship indicates that the high-forewarming temperature required to produce an evaporated milk of a certain desired viscosity may be within limits of 2° C. (3.6° F.) for one milk or within limits as wide as 60° C. (108° F.) for another milk. Milks forewarmed to produce excessively high stability will be too thin, while those with too low stability will be rough after sterilization.
   
3. Use of the optimum high-forewarming temperature brought about, in the milks tested, a greater increase in heat stability in the evaporated milk than could be attained by the addition of the optimum quantity of stabilizing salt to a normally forewarmed milk.
   
4. High forewarming should be a useful commercial procedure for increasing the heat stability of milks which are difficult to sterilize without the addition of stabilizing salts. When a coming-up time of 4 seconds and a holding time of 25 seconds are used, the optimum high-forewarming temperature for most milk will probably fall between 120° C. (248° F.) and 140° C. (284° F.).