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Protein Stability of Frozen Milk as Influenced by Storage Temperature and Ultrafiltration
Author(s) -
KOSCHAK M. S.,
FENNEMA O.,
AMUNDSON C. H.,
LEE J. Y.
Publication year - 1981
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.1365-2621.1981.tb03025.x
Subject(s) - ultrafiltration (renal) , chemistry , chromatography , food science
Milk and milk concentrates containing 12–35% total solids were stored at 0, –2, –4, –6, –8, –12, and –20°C and protein stability of the thawed products was evaluated periodically. Samples stored at –4 to – 12°C exhibited poorer protein stability than samples stored at higher or lower temperatures. Ultrafiltered (UF) skimmilk with permeate: retentate ratios of 10:90, 20:80, and 30:70 were stored at –8°C and they remained stable at least three times longer than frozen control samples of UF skimmilk stored at the same temperature. When the extent of UF was increased to 40:60, protein stability in the frozen retentate declined somewhat as compared to that of less concentrated retentates.