Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-24T18:08:23.080Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of concentration on the heat stability of skim-milk

Published online by Cambridge University Press:  01 June 2009

D. D. Muir  and
A. W. M. Sweetsur
D. D. Muir
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
A. W. M. Sweetsur
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
Get access Rights & Permissions [Opens in a new window]

Summary

A progressive change takes place in the heat stability of skim-milk during concentration. At the maximum in the coagulation time (CT)–pH profile of milk concentrated to over 20% of total solids (TS) the total N depletion curve changed from single- to 2-stage and CT became insensitive to the addition of urea. Furthermore, addition of β-lactoglobulin to skim-milk concentrates destabilized the heated milk whilst the opposite effect was observed in the presence of sulphydryl-group blocking agents. As a result of these observations, it has been suggested that the mechanism of coagulation in concentrated milk is similar to that which occurs within the minimum of the CT–pH profile of skim-milk at normal levels of TS.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 1 , February 1978 , pp. 37 - 45
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aschaffenburg, R. & Drewry, J. (1959). 15th International Dairy Congress, London 3, 1631.Google Scholar
British Standards Institution (1963). B.S. no. 1741.Google Scholar
Davies, D. T. (1974). Journal cf Dairy Research 41, 217.Google Scholar
Davies, D. T. & White, J. C. D. (1966 a). Journal of Dairy Research 33, 67.CrossRefGoogle Scholar
Davies, D. T. & White, J. C. D. (1966 b). Journal of Dairy Research 33, 83.CrossRefGoogle Scholar
Hunziker, O. F. (1935). Condensed Milk and Milk Powder, p. 199 (5th Edn). La Grange, Ill.: Author.Google Scholar
Muir, D. D. & Sweetsur, A. W. M. (1976). Journal of Dairy Research 43, 495.CrossRefGoogle Scholar
Muir, D. D. & Sweetsur, A. W. M. (1977). Journal of Dairy Research 44, 249.CrossRefGoogle Scholar
Newstead, D. F., Conaghan, E. F. & Sanderson, W. B. (1976). New Zealand Journal of Dairy Science and Technology 11, 223.Google Scholar
Newstead, D. F., Sanderson, W. B. & Baucke, A. G. (1975). New Zealand Journal of Dairy Science and Technology 10, 113.Google Scholar
Newstead, D. F., Sanderson, W. B. & Conaghan, E. F. (1977). New Zealand Journal of Dairy Science and Technology 12, 29.Google Scholar
Rose, D. (1961). Journal of Dairy Science 44, 1763.CrossRefGoogle Scholar
Rose, D. (1962). Journal of Dairy Science 45, 1305.Google Scholar
Schmidt, D. G. & Koops, J. (1965). Netherlands Milk and Dairy Journal 19, 63.Google Scholar
Sweetsur, A. W. M. & White, J. C. D. (1974). Journal of Dairy Research 41, 349.CrossRefGoogle Scholar
Tessier, H. & Rose, D. (1964). Journal of Dairy Science 47, 1047.Google Scholar
White, J. C. D. & Davies, D. T. (1966). Journal of Dairy Research 33, 93.CrossRefGoogle Scholar