Heat Treatment

The high-solids mix is given a higher heat-treatment than for conventional pasteurization. Generally, milk is heat-treated at 85-95°C and then held for 10-40 min. At these temperatures, bacteriophages and vegetative bacterial cells are inactivated and the growth of starter bacteria improves. Up to 60°C, there is no effect on whey protein. At 60° to 100°C, the whey proteins interact with each other and n-casein. This interaction decreases dissociation of as- and h-casein and increases n-casein dissociation (51). When skim milk was pre-heat-treated at 85°C for 30 min and 90°C for 2 min, whey protein denaturation was 76.5% and 55.0%, respectively (52). This heat-treatment and resulting interactions increase the water-binding capacity of the protein system.

Was this article helpful?

0 0
Bread Making

Bread Making

Discover How To Surprise Family and Friends With Homemade Bread? Is Your Bread Coming Out Doughy Or Crumbly? Well, you don't have to be frustrated anymore by baking bread that doesnt rise all of the way or just doesn't have that special taste.

Get My Free Ebook

Post a comment