Properties of concentrates containing milk protein and non‐milk carbohydrates

Publisher Website
Google Scholar
Abstract
Summary: Various edible carbohydrates were combined with skim‐milk concentrate, prepared by ultrafiltration (UF), to obtain a novel range of milk products with total solids contents greater than 40%. These products were very heat stable, their stability being inversely proportional to the reducing power of the carbohydrate in the mixture. In contrast to both unaltered UF concentrate and conventional concentrate prepared by evaporation, the heat stabilities of the UF concentrate/carbohydrate mixtures could be further improved by addition of urea. As with both conventional and UF concentrates, the heat stabilities of the mixtures could be increased by additions of simple aldehydes. Attention has been drawn to possible uses for these mixtures in the food industry.