Abstract
SummaryThe effects on the heat stability of milk protein, when heated to 140°C, of variations in milk composition and in processing conditions during the manufacture of skim‐milk powder have been investigated. The heat stability of the skim milk powder was largely determined by the stability of the original milk and by the severity of the forewarming treatment applied during processing. It was also shown that the heat stability of milk powder reconstituted to 10% total solids could be optimized by adjustment of milk pH, by supplementing the natural urea level and by applying a minimal forewarming treatment.
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