Effects of concentrating and freezing methods on milk quality
CHEN Cong1,2, HU Changli4, XIE Jing1,2,3*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China) 3(National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China) 4(Weigang Dairy Co,Ltd.R&D Center, Nanjing 211006, China)
Abstract: In order to investigate the effects of concentrating and freezing methods on milk quality, the milk was concentrated into samples of different total solids content (11.83%, 14.94%, 17.61%, 23.01%) by membrane separation.Milk samples were frozen in four ways (general refrigerator, cold storage, spiral freezer, and plate freezer).The indices were determined by color, pH, titratable acidity, particle size, ethanol stability and heat stability, and the combination of confocal microscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were also measured.The results showed that with the increase of total solids content, the pH value, titratable acidity, ethanol stability and heat stability of milk decreased, and the total color difference value and mean particle diameter increased.β-lactoglobulin content in milk samples decreased after freezing treatment.Among the four freezing methods, the plate freezing rate was the fastest, and ethanol stability and thermal stability were the best.The mean particle size of general refrigerator frozen milk and the size of milk fat globules were the largest.In conclusion, milk samples concentrated to a total solids content of 23.01% and frozen with a plate freezer were recommended.
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2021, Vol. 47 
