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Heat stability of milk: influence of dilution and dialysis against water

Published online by Cambridge University Press:  01 June 2009

Patrick F. Fox  and
Catherine M. Hearn
Patrick F. Fox
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
Catherine M. Hearn
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
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Summary

The marked precipitation of Ca phosphate found to occur at ~ pH 6·8 when milk is heated to high temperatures may account for the minimum in the heat coagulation time (HCT)–pH curve at ~ pH 6·8. Dialysis of milk against water for about 3 h converted a normal type A milk to one with type B heat stability characteristics by reducing stability in the region of the HCT maximum while increasing stability in the region of the minimum. Reduction of the concentration of urea, lactose, Na or chloride did not cause these changes and gross micelle structure appeared to be intact following short dialysis as indicated by turbidity and sedimentability. Dilution of milk with water increased stability at the minimum without significantly affecting stability at the maximum. Pre-heating at 80°C for 10 min precluded the effect of dilution but not of dialysis.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 2 , June 1978 , pp. 149 - 157
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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