METHOD FOR STABILIZING AND PREVENTING COAGULATION OF PROTEINS IN MILK

摘要

The invention pertains to a method for stabilizing and preventing coagulation of proteins in milk comprising a coagulant consisting of > 400 ppm of a non-complexed divalent cation, and/or an amount of an acid giving a pH < 6.2 to the milk, comprising the steps: a) adding to the milk 0.0005 to 0.1% carrageenan and/or gellan as a hydrocolloid mixture comprising at least 0.2% carrageenan and/or gellan based on the total weight of the hydrocolloid mixture, and at least one of the divalent cation and the acid to obtain a solution or dispersion; b) at least partially precipitating proteins from the solution or dispersion by heating the milk at 120-150° C for 2 to 120 seconds; c) cooling the mixture of step b) to below 100° C, preferably to below 40° C; and d) applying shear or elongation onto the precipitate to obtain a stabilized divalent cation protein solution or dispersion . The invention further relates to stabilized Ca-enriched milk and the use thereof in spray drying.