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Effect of Incipient Enzymatic Proteolysis on the Viscosity and Heat Stability of Evaporated Milk¹

Division of Dairy Industry, University of California, Davis

ABSTRACT

The physical characteristics of evaporated milk which contribute to its quality are viscosity, grain and color. Viscosity is the most important single factor in determining the keeping qualities of evaporated milk in storage from the standpoint of fat and protein separation. Low viscosity accelerates the rate of fat separation in storage (2, 23, 24). The low viscosity of milk sterilized at high temperature-short time (HTST) deters processors from adopting this method of sterilization. Milk sterilized in this manner is of superior quality with respect to brown discoloration and cooked flavor (22, 23), but on account of its "thin" body a rapid fat separation takes place, limiting the storage life of the milk to a few months (15, 18, 23).

Deysher et al. (2) observed that the maximum viscosity of evaporated milk is obtained when "the cooking time approaches the heat stability time." These observations of Deysher (2) and similar ones by Nelson (15) are supported by experience in commercial manufacture (7) that the viscosity obtainable during sterilizing is a function of the heat stability of the milk.

¹ This study was supported in part by funds from the California Dairy Industry Advisory Board