| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
Division of Dairy Industry, University of California, Davis
ABSTRACT
Fluorescence and associated changes that take place in evaporated milk upon sterilization proceed, but at a much slower rate, during subsequent storage. The extent of these changes is dependent upon the sterilization treatment and the storage temperature. The high-temperature, short-time sterilization process results in the production of a milk lower in fluorescence and lighter in color than the regular sterilization process of 243° for 15 min. Temperature of storage is an important factor in the rate of deterioration of the stored milk. The observed changes, particularly fluorescence, are greatly inhibited in milk stored at 40° F. and accelerated at 92° F.
Fat separation and gelation likewise are directly associated with the sterilization temperature and the temperature of storage. Both defects are accented in evaporated milk prepared by the high-temperature, short-time sterilization process. However, even after 11 mo. of storage at 40° F., milk treated according to this process showed no fat separation or gelation and represented a superior product with respect to color and flavor. This was particularly true of the samples sterilized at 261° F. for 1.5 min.
It appears that until such a time as fat separation and gelation are controlled, a superior quality of evaporated milk with respect to brown discoloration and cooked flavor may best be produced by high-temperature, short-time sterilization and subsequent storage at a low temperature (40° F.)
1 This study was supported in part by funds from, the California Dairy Industry Advisory Board.
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
