Studies on the heat stability of milk protein: III. Effect of heat-induced acidity in milk
- 1 February 1975
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 42 (1), 73-88
- https://doi.org/10.1017/s0022029900015119
Abstract
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.Keywords
This publication has 12 references indexed in Scilit:
- Studies on the heat stability of milk protein: II. Effect of exposing milk to lightJournal of Dairy Research, 1975
- Studies on the heat stability of milk protein: I. Interconversion of type A and type B milk heat-stability curvesJournal of Dairy Research, 1974
- Effect of Different Electrolytes on Heat-Stability Curves of Milk from Cows Free from Udder InfectionsJournal of Dairy Science, 1966
- The stability of milk protein to heat: I. Subjective measurement of heat stability of milkJournal of Dairy Research, 1966
- Influence of κ-casein and β-lactoglobulin on the Heat Stability of SkimmilkJournal of Dairy Science, 1964
- β-Lactoglobulin and pH-Sensitivity of the Heat Stability of Evaporated MilkJournal of Dairy Science, 1961
- Factors Affecting the pH-Sensitivity of the Heat Stability of Milk from Individual CowsJournal of Dairy Science, 1961
- Variations in the Heat Stability and Composition of Milk from Individual Cows during LactationJournal of Dairy Science, 1961
- Browning and Associated Changes in Milk and Its Products: A ReviewJournal of Dairy Science, 1955
- 572. The heat coagulation of milkJournal of Dairy Research, 1955