The stability of milk protein to heat: III. Objective measurement of heat stability of milk

Abstract

An objective test has been developed to help in assessing the value, as a method for determining the heat stability of milk, of the subjective test described by Davies & White (1966a). The objective test showed that coagulation time, as determined by the subjective test, is a reasonably accurate measure of the induction period that precedes the onset of initial rapid coagulation, but that coagulation proceeds in 2 different ways depending primarily on whether the coagulation of the milk is good (initial clots large) or poor (initial clots small). The latter finding confirms the view that in studying heat stability these 2 categories of milk should be examined separately.