METHODES PERMETTANT DE REDUIRE LA VISCOSITE ET DE RETARDER LE DEBUT DE LA GELIFICATION A FROID DE PRODUITS LAITIERS CONCENTRES A TENEUR ELEVEE EN SOLIDES
CHINWALLA, AMMAR N.,CAMPBELL, BRUCE E.,ROESCH, RODRIGO R.,MA, YINQING,GREGG, JULIA LEE,METZGER, VIRGIL L.,REINHART, BRIAN M.
申请号：
CA2783635
公开号：
CA2783635A1
申请日:
2012.07.20
申请国别(地区):
CA
年份:
2013
代理人:
摘要：
Methods are provided for treating high solids concentrated milk products todelay gelation of the concentrated milk products by minimizing the rate atwhich theviscosity of the concentrates increases during cold storage. By anotherapproach, themethods described herein are effective to substantially reduce the viscosityof theconcentrated milk products. The methods described herein advantageouslyincrease thelength of time the high solids milk concentrates remain fluid and pumpableduringrefrigerated shelf-life. The high solids concentrated milk products treatedwith themethods provided herein include about 33 to about 43 percent total solids. Byoneapproach, the high solids concentrated milk products have a pH of about 4.6 toabout6.7, and include salt at about 0.25 to about 6 percent by weight of theconcentrate.
