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Modelling of heat stability and heat‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model
Author(s) -
Dumpler Joseph,
Peraus Felicitas,
Depping Verena,
Stefánsdóttir Bryndís,
Grunow Martin,
Kulozik Ulrich
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12501
Subject(s) - skimmed milk , coagulation , micelle , casein , chemistry , total dissolved solids , sedimentation , rennet , food science , heat stability , sediment , chromatography , materials science , environmental engineering , environmental science , organic chemistry , composite material , aqueous solution , psychology , paleontology , psychiatry , biology
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.