Ultra-high-temperature processing of chocolate flavoured milk
2010
Prakash, Sangeeta | Huppertz, Thom | Karvchuk, Olena | Deeth, Hilton
Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145°C for 6s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling during UHT processing. Kappa-carrageenan was more effective than lambda-carrageenan in providing stability against fouling during UHT processing. By optimizing concentrations of κ-carrageenan and sugar, fouling could be minimized during UHT processing. The apparent viscosity and sedimentation of UHT-processed chocolate milk increased with increasing concentration of carrageenan and sugar.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library
