Abstract This study compared the UHT (145 °C for 5 s) stability and fouling behavior of high protein milk dispersions prepared from reconstituted low heat skimmed milk powder (RSMP) and milk protein concentrate powder (RMPC). It was found that RMPC at 10 and 14% protein content was more UHT stable as compared to lower protein content RSMP (3.25, 6.5, 7, 7.5, 8%). Matching the total solids and mineral composition of 7.5-RMPC with 7.5-RSMP by addition of minerals and lactose markedly reduced its UHT stability (UHT run-time reduced to 66 min from >120 min). The RP-HPLC analysis showed increased casein dissociation but similar whey protein aggregation in 7.5-RSMP as compared to 14-RMPC. UHT processing lead to formation of larger particles in case of 7.5-RSMP (1.84 μm D(0.9)) as compared to 14-RMPC (0.23 μm D(0.9)). It was observed that mineral environment affected protein interactions leading to the differences in UHT behavior of RSMP and RMPC.

中文翻译：

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由浓缩乳蛋白 (MPC) 和传统低热脱脂奶粉 (SMP) 制备的高蛋白乳分散体的超高温 (UHT) 稳定性比较

摘要 本研究比较了由复原低热脱脂奶粉 (RSMP) 和浓缩牛奶蛋白粉 (RMPC) 制备的高蛋白牛奶分散体的 UHT（145 °C 5 秒）稳定性和结垢行为。结果发现，与蛋白质含量较低的 RSMP（3.25、6.5、7、7.5、8%）相比，蛋白质含量为 10% 和 14% 的 RMPC 的 UHT 稳定性更高。通过添加矿物质和乳糖使 7.5-RMPC 的总固体和矿物质组成与 7.5-RSMP 相匹配，显着降低了其 UHT 稳定性（UHT 运行时间从 >120 分钟减少到 66 分钟）。RP-HPLC 分析显示，与 14-RMPC 相比，7.5-RSMP 中酪蛋白解离增加，但乳清蛋白聚集相似。与 14-RMPC (0.23 μm D(0.9)) 相比，UHT 处理导致在 7.5-RSMP (1.84 μm D(0.9)) 的情况下形成更大的颗粒。