Influence of protein standardisation media and heat treatment on viscosity and related physicochemical properties of skim milk concentrate
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Murphy, Kevin M.Tri Ho, Quang
Drapala, Kamil P.
Keena, Grainne M.
Fenelon, Mark

O'Mahony, James A.
McCarthy, Noel

Keyword
protein standardisation mediaheat treatment
physicochemical properties
skim milk
lactose
Viscosity
Date
2018-02-15
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Murphy, K., Ho, Q., Drapala, K., Keena, G., Fenelon, M., O'Mahony, J. and McCarthy, N. Influence of protein standardisation media and heat treatment on viscosity and related physicochemical properties of skim milk concentrate. International Dairy Journal, 2018, 81, 143-148. doi: https://dx.doi.org/10.1016/j.idairyj.2018.01.010Abstract
The effects of heat treatment and protein standardisation on the physical properties of skim milk concentrates were determined. Protein standardisation was carried out by the addition of lactose or milk permeate to skim milk. Unstandardised and standardised skim milk was subjected to heat treatment temperatures of 90 or 120 °C prior to evaporation whereafter the solids content was increased to 46% (w/w). Viscosity data showed non-standardised concentrates had the highest viscosity, followed by skim standardised with milk permeate followed by that standardised with lactose. Thermal treatment at 120 °C also resulted in a higher viscosity than that at 90 °C for all concentrates. Particle size data of evaporated skim milk showed a bimodal size distribution for skim milk standardised with liquid milk permeate, compared with monomodal distribution profiles for unstandardised skim milk and lactose standardised skim milk. Overall, this study showed that protein standardisation and standardisation media significantly affected concentrate properties.Funder
Dairy Processing Technology Centre; Enterprise IrelandGrant Number
TC/2014/0016ae974a485f413a2113503eed53cd6c53
https://dx.doi.org/10.1016/j.idairyj.2018.01.010
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