HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Winder, W. C. Search for Related Content PubMed Articles by Winder, W. C.

Physical-Chemical Stability of Frozen Whole and Concentrated Milks¹

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

ABSTRACT

Although Anderson and Pierce (1) suggested freezing as a means of preserving milk as long ago as 1929 and Webb (26) patented a process for producing frozen concentrated milk in 1934, these products are not commonly available in the market today. One of the deterrents has been instability of the colloidal system. Most of the problems associated with physical-chemical stability in milk after freezing are similar for the milk concentrates, as well, but are of different magnitude (3, 7). The greater the concentration, the more severe are the problems. This discussion will deal primarily with 3:1 concentrate, since the most active research currently deals with this product.

Physical-chemical stability in frozen milk and concentrated milks usually brings to mind the problems of fat separation and protein coagulation. Freezing may disrupt the fat emulsion and cause the product to oil off upon thawing. Doan and Baldwin (14) attributed this phenomenon to the pressures developed during freezing.

¹ Presented at the Fifth Milk Concentrates Conference, University of Illinois, Urbana, October, 1961.