Particle sizes and stability of UHT bovine, cereal and grain milks

Commercial ultra high temperature (UHT) processed bovine, oat, rice and soy milks were analysed for stability and particle size. Product stability was determined using a turbidity analyser to follow particle migration over time. Changes in the level of backscattering produced by the sample as a function of time were related to the stability of the sample. The results indicated that the level of stability of the milks varied and the type of destabilisation phenomenon (sedimentation or creaming) also varied between the milks. The relative stability of the samples studied was determined to be: rice≪oat