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Changes in Concentrated Milk During Frozen Storage a
Author(s) -
NICKERSON THOMAS A.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01758.x
Subject(s) - lactose , chemistry , congelation , nucleation , crystallization , casein , chromatography , whey protein , food science , thermodynamics , physics , organic chemistry
SUMMARY Prefreezing treatments greatly influence the physical stability of concentrated milk during frozen storage. Treatments that tend to retard lactose crystallization extend storage life. Agitation or cooling procedures that induce nucleation accelerate destabilization, as does the presence of foreign nuclei. Effluent diagrams from a DEAE column show changes in the casein fractions and in β‐lactoglobulin. The mechanism of protein insolubilization during frozen storage appears to be more complex than previously suggested.