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Effects of Two-stage Sterilization on the Physicochemical Properties of Evaporated Milk^1,2,

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Conventional methods of sterilizing evaporated milk use time-temperature combinations of 240 to 243° F., with from 15 to 18 min. of holding time, or higher temperatures such as 250° F. with from 5 to 7 min. of holding time. A more recent innovation has been the use of so-called high-short (high-temperature-short-time) sterilization treatment, in which milk in cans is heated with marked agitation at about 260° F. for from 1 to 4 min. or, alternatively, heated by direct steam injection, or in a tubular heater, at about 285° F. for from 10 to 15 sec. and then filled into cans aseptically. The latter method is described by Curran et al. (5).

Milk sterilized by high-short methods tends to have a thin body, which allows rapid separation of fat and protein, severely limiting the storage life of the product. Webb et al. (21) noted that protein was adsorbed on the fat phase, which rose as a layer, gel-like in structure and not readily dispersible.

¹ The project was supported in part by the Research Committee of the Graduate School with funds provided by the Wisconsin Alumni Research Foundation.

² These data are part of a thesis submitted by the senior author for the degree of Master of Science in Dairy Industry.

³ Present address: Dairy Department, University of Reading, England.