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157. The creaming power of heated milk. The relationship between the denaturation of albumin and globulin and the reduction in creaming power

Published online by Cambridge University Press:  01 June 2009

Samuel J. Rowland
Samuel J. Rowland
Affiliation:
The University, Reading
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Extract

1. The effect of heating on the creaming power of milk and the role of truly hydrophilic colloids in increasing the creaming power of raw and of heated milk are discussed. The suggestion is made that a proper understanding of changes underlying the reduced creaming power of heated milk has been handicapped by a lack of reliable data on the extent to which the hydrophilic colloid content of milk is reduced by denaturation of albumin and globulin.

2. Information is obtained concerning the relationship between the denaturation of albumin and globulin and the reduction in creaming power from a series of determinations of the amounts of protein denatured, and of the changes in creaming power produced, by heating samples of the same milk for 30 min. at temperatures of 57·5, 60·0, 61·5, 63·0, 65·0, 67·5, 70·0, 74·8 and 80·0° C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 2 , June 1937 , pp. 195 - 202
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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References

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