Freezing has been suggested as a means for tansporting frozen concentrated milk.This is to co-ordinate supply to those areas, which are not adequately covered to supply liquid milk. The objective of freezing is to prepare frozen concentrated milk to replace liquid milk supply to distant areas, which are not well connected.
Freezing of milk and its effect on milk system: To manufacture frozen milk,the milk is first concentrated and then frozen stored. During frozen storage of milk and its subsequent thawing very fine milk particles called flocculates are formed.Initially flocculates are readily dispersible but prolonged storage period makes them difficult to disperse.
Effect of freezing on lactose and caseinate system: Lactose is the first component of milk which is affected during frozen storage. Frozen storage results in crystallization of lactose especially at very low temperatures. Lactose is present in milk in a highly supersaturated state which readily crystallize on storage. Lactose binds calcium from milk but calcium is released on crystallization. In the dissolved state lactose binds calcium but releases calcium upon crystallization. No change in protein denaturation occurs on storage even though flocculation occurs. The reason for destabilization is calcium. It has been seen that frozen stored casein remains unchanged in terms of solubility. Casein isolated from frozen stored milk has the same sensitivity to calcium precipitation as casein isolated from fresh milk. Although casein flocculates on frozen storage but protein seems to be unchanged.
Freezing of milk and its effect on milk system: To manufacture frozen milk,the milk is first concentrated and then frozen stored. During frozen storage of milk and its subsequent thawing very fine milk particles called flocculates are formed.Initially flocculates are readily dispersible but prolonged storage period makes them difficult to disperse.
Effect of freezing on lactose and caseinate system: Lactose is the first component of milk which is affected during frozen storage. Frozen storage results in crystallization of lactose especially at very low temperatures. Lactose is present in milk in a highly supersaturated state which readily crystallize on storage. Lactose binds calcium from milk but calcium is released on crystallization. In the dissolved state lactose binds calcium but releases calcium upon crystallization. No change in protein denaturation occurs on storage even though flocculation occurs. The reason for destabilization is calcium. It has been seen that frozen stored casein remains unchanged in terms of solubility. Casein isolated from frozen stored milk has the same sensitivity to calcium precipitation as casein isolated from fresh milk. Although casein flocculates on frozen storage but protein seems to be unchanged.
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