Some Observations on the Physical-Chemical Stability of Sterile Concentrated Milks

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Abstract
The gelation rate of sterile concentrated milk markedly decreased upon reducing storage temperature (with an anomaly at 50[degree]F) and increasing sterilization time at a constant temperature. Forewarming conditions were only slightly effective. Gelation rates ranged from 30 wks. in the winter to in excess of 52 wks, in the summer. The separation of milk at different temperatures to partition the fat globule membrane material did not contribute to the mechanism. Factors which accelerated gelation were increasing total solids content above 26%, increasing the temperature and shortening the time of sterilization, addition of milk serum protein, increased Ca ion content and homogenization at temperatures between 185[degree]F and 220[degree]F post-sterilization.