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Retardation of Gelation in High-Temperature-Short-Time Sterile Milk Concentrates with Polyphosphates

Eastern Utilization Research and Development Division, Agricultural Research Service, USDA, Washington, D. C.

ABSTRACT

Pilot plant and commercial plant scale experiments confirmed small-scale laboratory findings on the ability of polyphosphates to stabilize markedly high-temperature-short-time (HTST) sterile milk concentrates, both against heat coagulation during sterilization and gelation during storage. Thus, the storage life, 45 days at 70 F, of three-to-one sterile concentrates was prolonged to more than 441 days when 0.4 lb of a commercial polyphosphate with an average of 4.8 phosphorus atoms per chain was added per 100 lb milk solids in the sequence of operations—forewarming, concentration, addition of additive, sterilization, and homogenization. In the sequence of operations—forewarming, homogenization, addition of additive, sterilization, and concentration, the storage life, seven days, of control concentrates was extended to 240 days when polyphosphate was added. Because of the instability toward heat of three-to-one concentrates, the presence of additive during sterilization and superior homogenization following sterilization are necessary conditions for the prevention of undue phase separation (creaming and sediment formation) during prolonged storage. True ultra-high-short processing of sterile milk concentrates is best achieved in a sequence of operations in which sterilization precedes concentration, for then the defects of creaming and sediment formation are avoided. Thermal coefficients of the rate constants governing color development, sediment formation, flavor development, thickening, and gelation appear to be of such a character that the practice of storing at temperatures of approximately 70 F and lower has much to commend it.

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