Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-26T15:42:31.610Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of free fatty acids on the amount of deposit formed from milk on heated surfaces

Published online by Cambridge University Press:  01 June 2009

Sami M. Al-Roubaie  and
Harold Burton
Sami M. Al-Roubaie
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Harold Burton
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

Individual fatty acids were added to liquid skim-milk and to reconstituted dried skim-milk in concentrations similar to those produced by natural lipolysis, and their effects on deposit formation from the milk on a heated surface were determined. The use of reconstituted dried skim-milk considerably improved the reproducibility of the results. Butyric, caproic and caprylic acids did not influence the amount of deposit formation. Capric acid had a marked effect in reducing deposit at low concentrations: the effect of ageing of milk in reducing deposit formation is thought to be due to capric acid development. Laurie, myristic and palmitic acids had a slight effect, increasing deposit formation, while stearic acid caused a considerable increase. Capric acid was found to adsorb to the casein micelles in milk, and it may therefore act by interfering with casein aggregation during the build-up of deposit.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 3 , July 1979 , pp. 463 - 471
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Al-Roubaie, S. M. (1977). Thesis, University of Reading.Google Scholar
Ashton, T. R. (1966). Dairy Industries 31, 480.Google Scholar
Burdett, M. & Bubton, H. (1974). 19th International Dairy Congress, New Delhi. 1E, 178.Google Scholar
Burton, H. (1965 a). Journal of Dairy Research 32, 65.CrossRefGoogle Scholar
Burton, H. (1965 b). Report, National Institute for Research in Dairying, 1964, p. 108.Google Scholar
Burton, H. (1966). Journal of Dairy Research 33, 317.Google Scholar
Burton, H. (1968). Journal of Dairy Research 35, 317.CrossRefGoogle Scholar
Burton, H. & Bubdett, M. (1974). 19th International Dairy Congress, New Delhi. 1E, 167.Google Scholar
Hemingway, E. B., Smith, G. H., Rook, J. A. F. & O'Flanagan, N. C. (1970). Journal of the Society of Dairy Technology 23, 44.Google Scholar
Palmer, L. S. & Hankinson, C. L. (1941). Journal of Dairy Science 24, 429.CrossRefGoogle Scholar
Salih, A. M. A., Anderson, M. & Tuckley, B. (1977). Journal of Dairy Research 44, 601.CrossRefGoogle Scholar
Weast, R. C. (Ed.). (1970). CRC Handbook of Chemistry and Physics, 50th edn. Cleveland, Ohio: Chemical Rubber Co.Google Scholar