Abstract
ABSTRACTAseptically processed and packaged dairy fluids were investigated for stability during long‐term storage. Model solutions of whey and sodium caseinates, and combinations of them with milk fat were used. Sedimentation in whey protein solutions was extensive. No significant sedimentation was observed in casein solutions even after 500 days of storage. Addition of milk fat retarded sedimentation in whey protein solutions initially. Very little fat separation was observed in whey‐fat solutions. Larger amounts of fat separation were observed in casein‐fat or casein‐whey‐fat solutions. Casein‐whey‐fat sediments were in the form of a gel. Sporadic gelation was observed in casein solutions. Sedimentation rates from cheese whey alone are similar to gelation rates for milk for similar thermal treatments. Reactivated enzymes may be responsible for both phenomena.
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