Fat Separation in Evaporated Milk II. Age-Thinning Of Concentrated, Sterilized Milk

Authors

R. B. Maxcy, University of Nebraska-Lincoln
H. H. Sommer, University of Nebraska-Lincoln

Document Type

Article

Date of this Version

1954

Comments

Published in JOURNAL OF DAIRY SCIENCE 37 (1954), pp. 306-310. Copyright 1954. Used by permission.

Abstract

During the process of sterilization of evaporated milk there is a gradual increase in the viscosity, or the body of the product. However, there is a reduction in the viscosity especially during the early phase of storage. This loss in viscosity, referred to as age-thinning, continues for a number of months.