Low temperature concentration of skim milk by direct freezing and vacuum evaporation

Skim milk was concentrated to approximately 20% TS by direct freezing and ice filtration. The concentrate was vacuum evaporated to 45% TS with the same equipment. Protein denaturation was minimal during concentration. Surface tension of milk samples was measured during concentration close to 0 degre...

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Bibliographic Details
Published inJournal of dairy science Vol. 78; no. 6; pp. 1369 - 1376
Main Authors Dickey, L.C. (USDA, ARS, ERRC, Philadelphia, PA.), Craig, J.C, Radewonuk, E.R, McAloon, A.J, Holsinger, V.H
Format Journal Article
LanguageEnglish
Published Savoy, IL Am Dairy Sci Assoc 01.06.1995
American Dairy Science Association
Subjects
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
Biological and medical sciences
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CONGELACION
CONGELATION
DENSIDAD
DENSITE
Food industries
Fundamental and applied biological sciences. Psychology
GLACE
HIELO
LAIT
LAIT ECREME
LECHE
LECHE DESNATADA
Milk and cheese industries. Ice creams
PROJET DE DEVELOPPEMENT
PROYECTOS DE DESARROLLO
SEPARACION
SEPARATION
TENSION DE LA SUPERFICIE
TENSION SUPERFICIELLE
Milk protein
Microbiological testing
Cryopreservation
Quality
Sensory analysis
Cost estimation
Surface tension
Skimmilk
Freezing
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Summary:Skim milk was concentrated to approximately 20% TS by direct freezing and ice filtration. The concentrate was vacuum evaporated to 45% TS with the same equipment. Protein denaturation was minimal during concentration. Surface tension of milk samples was measured during concentration close to 0 degrees C. The process cost for plants of various sizes were estimated from pilot plant data. The estimated cost and the good quality of the reconstituted skim milk support the recommendation that the process should undergo further development
Bibliography:9554170
Q02
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(95)76759-5