In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also states that direct heat treatment is superior to indirect heat treatment for preservation of liquid milk concentrates or decontamination of concentrated milk before spray drying.

Keywords

Authors and Affiliations

Munich, Germany

Joseph Dumpler

About the author

During his PhD, Joseph Dumpler was employed as a scientific officer at the Chair Food and Bioprocess Engineering at the TUM School of Life Sciences Weihenstephan of the Technical University of Munich. His research was focused on the heat stability and heat treatment of concentrated milk by direct steam injection technology.

Bibliographic Information

Book Title: Heat Stability of Concentrated Milk Systems
Book Subtitle: Kinetics of the Dissociation and Aggregation in High Heated Concentrated Milk Systems
Authors: Joseph Dumpler
DOI: https://doi.org/10.1007/978-3-658-19696-7
Publisher: Springer Spektrum Wiesbaden
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Fachmedien Wiesbaden GmbH 2018
Softcover ISBN: 978-3-658-19695-0Published: 03 November 2017
eBook ISBN: 978-3-658-19696-7Published: 25 October 2017
Edition Number: 1
Number of Pages: XXXVI, 201
Number of Illustrations: 56 b/w illustrations, 11 illustrations in colour
Topics: Food Science, Chromatography

Publish with us

Policies and ethics

Authors:

Sections

Buy it now

Buying options

Other ways to access

Table of contents (10 chapters)

Front Matter

Back Matter

About this book