β-Lactoglobulin and pH-Sensitivity of the Heat Stability of Evaporated Milk
Open Access
- 1 September 1961
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 44 (9), 1763-+
- https://doi.org/10.3168/jds.s0022-0302(61)89952-9
Abstract
As previously shown for skim milk (Rose, J. Dairy Sci. 44: [long dash], 1961), the occurrence of a maximum in the pH-heat stability curve of 2:1 evaporated milk is dependent on the presence of [beta]-lactoglobulin.This publication has 5 references indexed in Scilit:
- Factors Affecting the pH-Sensitivity of the Heat Stability of Milk from Individual CowsJournal of Dairy Science, 1961
- An anti‐foam low‐temperature laboratory evaporatorJournal of Biochemical and Microbiological Technology and Engineering, 1961
- Variations in the Heat Stability and Composition of Milk from Individual Cows during LactationJournal of Dairy Science, 1961
- The Coagulation Temperature of Milk as Affected by pH, Salts, Evaporation and Previous Heat TreatmentJournal of Dairy Science, 1940
- STUDIES ON THE STABILITY OF EVAPORATED MILK DURING STERILIZATION, WITH REFERENCE TO THE HYDROGEN ION CONCENTRATION, ALCOHOL TEST, AND THE ADDITION OF SPECIFIC BUFFERSPublished by Elsevier ,1926