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Heat stability of milk

Published online by Cambridge University Press:  01 June 2009

Donald F. Darling
Donald F. Darling
Affiliation:
Unilever Research Laboratory, Sharnbrook, Bedfordshire
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Summary

The heat stability of a standard reconstituted skim-milk preparation has been investigated as a function of pH, temperature of coagulation, and forewarming treatment. Apparent activation energies have been calculated from the temperature dependence of coagulation time, and a constant value of 144 kJ/mole has been found for milks between pH 6·6 and 6·9. The effect of forewarming resulted in a decrease in stability at the most acid pH values, a slight increase at higher pH but below the pH maximum, and a decrease in the region of the pH minimum. A working hypothesis is proposed for the mechanisms leading to the coagulation of milk at elevated temperatures, based upon Ca induced precipitation of casein, protein polymerization, β-lactoglobulin: κ-casein interaction, and precipitation of insoluble Ca phosphates.

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 2 , June 1980 , pp. 199 - 210
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

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