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552. Heat-induced acidity in milk

Published online by Cambridge University Press:  01 June 2009

F. H. Grimbleby
F. H. Grimbleby
Affiliation:
Department of Agricultural Chemistry, The University, Reading
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Extract

An inverse relationship has been demonstrated between the titratable acidity and formol titre of raw separated milk heated at temperatures of 60, 70 and 80° C. suggesting that the combination of lactose and protein, with the elimination of basic amino groups attached to protein, is one of the main reactions responsible for the heat-induced acidity. At temperatures of 90 and 100° C., when thermal decomposition of protein takes place, heat-induced acidity develops very rapidly and is accompanied by a marked increase in the number of basic amino groups and in the number of these groups which combine with lactose. Below 80° C. the development of acidity was not accompanied by discoloration of the millk, but at 80° C. and above, browning of the milk occurred. The relation between heat-induced acidity and browning is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 2 , June 1954 , pp. 207 - 211
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

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References

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