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Stability of Proteins in Ultrafiltered, Low‐Lactose Milk Concentrate During Frozen Storage
Author(s) -
LONERGAN D. A.,
FENNEMA O.,
AMUNDSON C. H.
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.tb04230.x
Subject(s) - lactose , ultrafiltration (renal) , chemistry , skimmed milk , food science , sucrose , carbohydrate , casein , chromatography , biochemistry
Cascin in concentrated milk (3×) destabilizes after 1–3 wk at –8°C. USC of an ultrafiltration (UF) process to partially remove lactose from milk, followed by replacement of all or part of the removed lactose with corn syrup, glucose or sucrose can greatly extend protein stability. Protein stability improves as the amount of nonlactose carbohydrate is increased and the amount of lactose is decreased. Although nutritionally significant amounts of minerals and vitamins arc removed by this process, they can be easily replaced. Samples of skim and whole milk from which 68–72% of the lactose is removed by UI: and replaced on an equal weight basis with corn syrup are stable for more than 34 wk at –8°C.