Storage stability and age gelation of reconstituted ultra-high temperature skim milk

Reconstituted skim milk (12–15% total solids) was processed under different preheat and direct ultra-high temperature (UHT) heating conditions. Samples heated at 75 °C/3 s + 143 °C/3 s showed proteolysis from plasmin and gelled rapidly on storage. Increased preheating (90 °C for 60 or 120 s), UHT holding (143 °C for 15 or 30 s), or combinations of these prevented proteolysis and slowed gelation; however some samples still gelled on storage. None...