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Some aspects of the ethanol stability of caprine milk

Published online by Cambridge University Press:  01 June 2009

David S. Horne  and
Thomas G. Parker
David S. Horne
Affiliation:
Hannah Research Institute, Ary, Scotland, KA6 5HL,
Thomas G. Parker
Affiliation:
Hannah Research Institute, Ary, Scotland, KA6 5HL,
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Summary

Caprine skim-milk exhibits markedly lower ethanol (EtOH) stability than bovine skim-milk but can still be characterized by a sigmoidal pH profile. As with bovine milk, the position of this profile along the pH-axis was found to be sensitive to available Ca levels. Manipulation of salt levels, either by serum interchange, addition or diminution did not result in any significant increase in the EtOH stability high pH asymptote, Smax, and reduction of the colloidal calcium phosphate of caprine milk also had no significant effect. EtOH stability/pH profiles similar to those of bovine milk were achieved only by chemical modification of the caprine milk protein by reaction with aldehydes and anhydrides. It is concluded that the low EtOH stability of caprine milk as compared with bovine milk is due to the different proportions of the individual caseins present, in particular the lack of an αsl-casein homologue in caprine milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 3 , August 1982 , pp. 459 - 468
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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