Modelling of heat stability and heat-induced aggregation of casein micelles in concentrated skim milk using a Weibullian model
| Autor: | Bryndis Stefansdottir, Felicitas Peraus, Verena Depping, Martin Grunow, Ulrich Kulozik, Joseph Dumpler |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Chemistry Process Chemistry and Technology 0402 animal and dairy science Sediment (wine) food and beverages Heat stability Bioengineering 04 agricultural and veterinary sciences Thermal treatment Shelf life Total dissolved solids 040401 food science 040201 dairy & animal science Casein micelles fluids and secretions 0404 agricultural biotechnology food Chemical engineering Skimmed milk Coagulation (water treatment) Food Science |
| Zdroj: | International Journal of Dairy Technology. 71:601-612 |
| ISSN: | 1364-727X |
| DOI: | 10.1111/1471-0307.12501 |
| Popis: | Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian model was used to describe the course of coagulation of casein micelles in concentrated skim milk of different total solids and at different heating temperatures. A maximum heating temperature--time--total solids relationship was calculated based on a certain maximum allowance of sediment formation. Optimal heat treatment conditions for concentrated skim milk of different total solids content could be defined. |
| Databáze: | OpenAIRE |
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