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The Heat Stability of Evaporated Milk as a Function of the Steam and Hydrostatic Pressure Applied in the Forewarming of Milk

Central Research Department, Food Machinery and Chemical Corp., San Jose, California

ABSTRACT

A process has been devised for the heat stabilization of milk which is based upon the regulation of the manifold steam pressure and the hydrostatic back pressure applied to the milk.

The process differs from those reported previously in that part of the milk is heated apparently to a high temperature but cooled with extreme rapidity by the remainder of the milk to the desired temperature, preferably 200 to 210° F. It appears that milk which can be stabilized by this process is suitable for manufacture of evaporated milk light in color.