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Gelation of Concentrated Skimmilk: Electron Microscopic Study

Eastern Marketing and Nutrition Research Division, ARS, USDA Philadelphia, Pennsylvania 19118
and Carnation Research Laboratories Van Nuys, California 91408

ABSTRACT

Concentrated skimmilks (26% solids), high-temperature, short-time sterilized and aseptically canned, with or without the addition of polyphosphate, were examined at weekly intervals by electron microscopy. In the control concentrated skimmilk, incipient gelation (aggregation of casein particles) was observed after nine weeks of storage and six weeks before gelation was observed visually. Micelles from concontrated skimmilks were smooth textured and twice the diameter of those of skim milk. The addition of sodium tetrapoly-phosphate retarded gelation, for which a number of possible explanations are presented.

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				L. Lehmann and V. Buckin Determination of the Heat Stability Profiles of Concentrated Milk and Milk Ingredients Using High Resolution Ultrasonic Spectroscopy J Dairy Sci, September 1, 2005; 88(9): 3121 - 3129. [Abstract] [Full Text] [PDF]