Abstract
Summary 1. The use of milk products and their relation to the problems of coagulation and viscosity development in canned, sterilized cream-style foods including cream soups and sauces were studied. Milk constituents contributed to the flavor and nutritive value of the products and increased their viscosity. 2. The ingredients used in sterilized milk foods caused rapid coagulation of the milk protein in these mixtures. Factors which contributed to the production of a smooth, heavy-bodied product were: use of optimum quantities of starch and flour binders to take up moisture expressed by the casein, comminution of inert pulp and fibrous material by homogenization, sterilization with a minimum of agitation during the period when a coagulum was forming, maintaining maximum heat stability characteristics in the milk ingredients and substitution of whey protein for milk protein when coagulation of the casein in a product was excessive.
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