بررسي اثرات فرآوري و نگه داري بر كيفيت شير تبخيرشده

The effect of processing and storage conditions on quality of evaporated milk

Production of evaporated milk from fresh milk and skim milk was studied. The method of evaporated milk production is on the base of evaporation in the single effect evaporator. Products were stored three months at 4, 25 and 37 0C. To study the quality of evaporated milk, organoleptic tests were performed. The obtained results were analyzed with randomized complete block design and split plot design. With increasing the temperature from 4 0C and above and storage time changes in colour of the evaporated milk appeared. Increasing temperature caused changes in viscosity of evaporated milk. Keeping the product at temperatures above 37 0C caused gel formation. Two stage homogenization caused prevention of gel formation in evaporated milk.