Grade - AIFSQN
Posted 27 November 2017 - 07:50 AM
Dear All,
We are facing one problem at our milk plant. We are manufacturing Sterlized Flavoured milk and after 5 to 6 days of filling bottles some gel type formation happed in whole batch. But its not repeating in every batch like 2 or 3 batch found with gel formation (Like lumps ) among 50 batches. if we are shaking those bottles properly again it comes is proper texture.
What may be the possible cause please let me know......
Bhupendra Sharma
Grade - FIFSQN
Posted 28 November 2017 - 04:50 AM
Hi Bhupendra,
Gelation can be as a result of using old or poor quality milk or adding too much rework or poor quality rework. From Dairy Products Handbook:
Milk stored for long time at low temperature may contain high numbers of Psychrotrophic bacteria which can produce heat-resistant enzymes which are not completely inactivated by sterilisation. During storage they can cause taste changes such as rancidity, bitterness or even gelation problems (age-thickening or sweet curdling).
Kind regards,
Tony
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Grade - Active
Posted 11 December 2017 - 11:10 PM
Hello Bhupendra,
Are you producing the sterilized milk from fresh milk or reconstituted/recombined milk powder?
Is this a recent development or something seen from time or time?
It seems like an obvious question, but has anything changed regarding supply of ingredients, packaging, equipment....etc?
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Grade - AIFSQN
Posted 13 December 2017 - 10:19 AM
Hello Bhupendra,
Are you producing the sterilized milk from fresh milk or reconstituted/recombined milk powder?
Is this a recent development or something seen from time or time?
It seems like an obvious question, but has anything changed regarding supply of ingredients, packaging, equipment....etc?
Sent from my iPad using Tapatalk
HI we are using fresh milk also for standrization purpose we are adding SMP & Stabilizer.
And i have not change any of the receipe and also no ingredient or source.
Please suggest
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