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Food Science and Technology International
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Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder

L. M. Negri

Instituto de Tecnología Agropecuaria (INTA), EEA-Rafaela, CC 22, Rafaela 2300, Santa Fe, Argentina, lnegri{at}rafaela.inta.gov.ar

M. S. Chavez

Instituto de Tecnología Agropecuaria (INTA), EEA-Rafaela, CC 22, Rafaela 2300, Santa Fe, Argentina

M. A. Taverna

Instituto de Tecnología Agropecuaria (INTA), EEA-Rafaela, CC 22, Rafaela 2300, Santa Fe, Argentina

A. L. Cuatrin

Instituto de Tecnología Agropecuaria (INTA), EEA-Rafaela, CC 22, Rafaela 2300, Santa Fe, Argentina

A. C. Rubiolo

Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Güemes 3450, Santa Fe 3000, Argentina

The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability

Key Words: heat stability • silo raw milk • whole milk powder

Food Science and Technology International, Vol. 10, No. 6, 415-420 (2004)
DOI: 10.1177/1082013204049387
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