Abstract
Cow's milk of different fat contents with or without stabilising salts was sterilised by in‐container and UHT sterilisation. Heat stability decreased with increasing fat content following both UHT and in‐container sterilisation. Adding small amounts of stabilising salts (6.4 mM) increased heat stability in UHT‐treated milk, while excessive addition (12.8 mM) decreased heat stability. In contrast, increasing stabilising salts from 6.4 to 12.8 mM caused a decrease in heat stability after in‐container sterilisation. Increasing in‐container sterilisation time from 10 to 30 min caused a decrease in heat stability arising from an increase in particle size. This study confirmed discrepancies in heat stability for two sterilisation procedures.
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