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Relationships between High Temperature Forewarming and the Color and Heat Stability of Evaporated Milks of Different Solids Content

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

ABSTRACT

In the course of experiments in the Bureau of Dairy Industry laboratories it was learned that the heat stability of concentrated milk can be greatly increased by heating the whole milk above its boiling point and maintaining the temperature for a suitable period (4). Thus it was shown that in the making of evaporated milk the stability desired during the sterilizing step can be obtained without adding stabilizing salts.

In the above-mentioned work, milk was forewarmed to temperatures greatly in excess of the temperature (95° C. or 203° F.) usually employed commercially. One question, therefore, was whether its evaporated product would have a darker color than the evaporated product of a milk forewarmed in the usual manner. Research was designed to answer this question. This report includes data on the color of evaporated milks made from milk forewarmed over a wide range of temperatures for 15 seconds to 16 minutes.