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Viscosity of sweetened condensed milk concentrates: effects of preheat treatment applied during powder manufacture

Authors: L.J. Cheng, R.A. Birkett, M.A. Augustin and P.T. Clarke


The viscosity of laboratory-prepared 73% total solids (TS) reconstituted skim (26% milk solids non-fat, MSNF : 47% sucrose) and 74% TS recombined full-cream (20% MSNF : 8% fat : 46% sucrose) sweetened condensed milk concentrates was examined as a function of the preheat treatment applied during skim milk powder manufacture and date of powder manufacture. The preheat treatments applied to skim milk during powder manufacture were 72°C for 30 s, 75°C for 2 min, 80°C for 30 s or 1, 2 or 5 min, 85°C for 2 or 30 min or 90°C for 2 min. Preheat treatment and date of powder manufacture had significant effects (p<0.05) on the viscosity of both reconstituted and recombined sweetened condensed milk concentrates. Marked increases in viscosity were observed when the extent of whey protein denaturation in the powder was >50%.

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