Sensitivity analysis of a small‐volume objective heat stability evaluation test for recombined concentrated milk

Abstract

To quantify the stability towards heat coagulation, an objective test method was developed. The combined use of emulsion preparation by microfluidisation and heat stress by immersion of capped samples in an oil bath enabled small‐volume heat stability evaluation of milk formulations. From experimental data, it became obvious that a heating period of about 9 min was necessary for the samples to acquire the requested temperature (i.e. 121 °C). Similarly, both viscosity and particle size analyses showed an increased aggregation tendency when samples were heated for longer than 10 min, whereby their positioning and the cooling medium seemed to have an insignificant effect.