Heat Stability of Concentrated Milk Systems: Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems

Description

In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying. Front Matter ....Pages I-XXXVI General introduction (Joseph Dumpler)....Pages 1-43 Motivation and objectives (Joseph Dumpler)....Pages 45-46 Heat stability of concentrated skim milk on lab scale (Joseph Dumpler)....Pages 47-61 Heat stability of concentrated skim milk on pilot scale (Joseph Dumpler)....Pages 63-81 Dissociation and coagulation of caseins and whey proteins (Joseph Dumpler)....Pages 83-102 Preparation of simulated milk ultrafiltrate (Joseph Dumpler)....Pages 103-122 Modelling of the heat stability of concentrated milk (Joseph Dumpler)....Pages 123-141 The effect of calcium and pH on heat treated micellar casein (Joseph Dumpler)....Pages 143-164 Overall discussion and outlook (Joseph Dumpler)....Pages 165-179 Supplementary material (Joseph Dumpler)....Pages 181-184 Back Matter ....Pages 185-201