Effect of Milk Minerals on UHT Milk

Effect of Milk Minerals on UHT Milk. The effect
of milk minerals on both the heat stability and age
gelation is complex. It has been shown that adding
calcium chloride increased sedimentation following
UHTtreatment while addition of orthophosphate, citrate,
or EDTA-reduced sedimentation. It was demonstrated
that reduced run times (faster fouling) in UHT
plants when either calcium or magnesium was added
to the milk.
Evaporated Milk. Evaporated milk products are
stabilized in their retail container and are perhaps
the greatest challenge to the milk processor because
of their high solids concentration (typical formulation:
26% solids, 18% MSNF, 8% fat) and the severe
heating required to insure commercial sterility
(120◦C/13 min). The key property of evaporated milk
for the consumer is an acceptable viscosity and color
without the formation of a gel. However, the greatest
concern for manufacturers is the heat stability of
milk and its ability to withstand the initial processing.
The heat stability of concentrated milk manufacture
from either fresh milk or product is subject to a seasonal/
lactation variation.