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Studies on the heat stability of milk protein: III. Effect of heat-induced acidity in milk

Published online by Cambridge University Press:  01 June 2009

A. W. M. Sweetsur  and
J. C. D. White
A. W. M. Sweetsur
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
J. C. D. White
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

An examination was made of the effect of varying the protein, lactose and total serum ion content of milk on the rate of production of heat-induced acidity (as measured by pH decrease), on heat stability (as measured by coagulation time), on the relationship between coagulation time and initial pH of milk (as measured by coagulation time-pH curves) and on the interrelationship of these parameters. In addition, the effect on these parameters and their interrelationship of varying the composition and volume of the headspace atmosphere in contact with the milk was investigated. Explanations are proposed for the observed effects on heat stability of varying the composition of milk and the heating conditions, with special reference to the influence of heat-induced acidity.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 1 , February 1975 , pp. 73 - 88
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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References

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