Premium
Stabilization of Frozen Goat Milk Concentrates by Enzymatic Lactose Hydrolysis
Author(s) -
GUY E.J.
Publication year - 1982
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.1365-2621.1982.tb10095.x
Subject(s) - flavor , pasteurization , lactose , chemistry , hydrolysis , food science , lactase , enzymatic hydrolysis , enzyme , chromatography , biochemistry
Frozen 3:1 and 4:1 whole goat's milk concentrates were stored at −14°C for up to 10 months with minimal changes in physical stability and no loss of flavor quality when reconstituted. The processing sequence required HTST pasteurization, lactose hydrolysis by lactase enzyme (36% hydrolysis for 3:1 concentrates and 52% hydrolysis for 4:1 concentrates), repasteurization, condensing in vacua, post heating at 71°C for 30 min, addition of Tenox 6 (0.01g/100g fat), canning, sealing, and freezing. Post heating of the concentrates was necessary for their stability but slightly lowered their hedonic flavor ratings. These stored concentrates resist freeze‐thaw cycling up to 3 times without any physical destabilization or further change in flavor scores.