Concentrated milk model systems: quality changes during low-temperature storage All-Russian Dairy Research Institute

V. Tolmachev, A. Ryabova
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Abstract

One of the ways to solve the problem of low storability of raw milk is the use of frozen milk concentrates. A comprehensive understanding of the impact of negative temperatures on the stability and properties of dairy systems during long-term storage and further processing is necessary to assess the potential of their use. The effect of long-term low-temperature storage on the organoleptic, physico-chemical and technological properties of concentrated model milk systems has been studied. Stability of milk systems samples was kept for 3 months, further significant stratification of consistence and formation of protein flakes were registered. Mass fractions of protein, fat, lactose, as well as titratable and active acidity did not change significantly. On the alcohol and heat samples significant changes were noted only after 6 months of storage. Based on the data obtained, the duration of storage after freezing milk systems should not exceed 3 months.
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浓缩奶模型系统:低温储存期间的质量变化
解决原料奶储存性低问题的方法之一是使用冷冻浓缩乳。在长期储存和进一步加工过程中,全面了解负温度对乳制品系统稳定性和特性的影响是评估其使用潜力的必要条件。研究了长期低温贮藏对浓缩模型乳的感官、理化和工艺性能的影响。牛奶系统样品的稳定性保存了3个月,进一步记录了显著的稠度分层和蛋白质薄片的形成。蛋白质、脂肪、乳糖的质量分数以及可滴定酸度和活性酸度没有显著变化。在酒精和热样品上,只有在储存6个月后才注意到显著的变化。根据获得的数据,冷冻牛奶系统后的储存时间不应超过3个月。
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