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Effects Of Soluble Calcium-To-Protein Ratio On Age Gelation Of Ultra, Je Hong Ryue May 1994

Effects Of Soluble Calcium-To-Protein Ratio On Age Gelation Of Ultra, Je Hong Ryue

All Graduate Theses and Dissertations

Reverse osmosis (RO) and ultrafiltration (UF) retentates were ultra-high temperature (UHT) processed and compared for storage life at room temperature. Viscosity studies indicated that UHT-treated, RO retentate delayed age gelation longer than UF retentate at the same total solids level (26% TS). When compared at 6.4% protein level (2x RO vs 2.7x UF where x=ratio of the feed volume to concentrate volume), the storage life for both RO and UF retentates was about 6 to 8 months.

Sodium hexametaphosphate (SHMP) and disodium phosphate (DSP) at 1, 3, 5, 10, and 20 mM concentrations were incorporated prior to ...