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Effect of homogenization on the heat stability of milk

Published online by Cambridge University Press:  01 June 2009

A. W. Maurice Sweetsur  and
D. Donald Muir
A. W. Maurice Sweetsur
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
D. Donald Muir
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

The effect of homogenization on the heat stability characteristics of milk was examined. The heat stability of homogenized milk, as determined by the time taken for protein clots to form when heated at 140 °C, was reduced with increasing pressure in the range 3·5–34·5 MPa. The heat stability of homogenized milks was greater for samples obtained in the summer months than for those obtained in the winter. The general destabilizing effect of homogenization could be partly offset by 2-stage homogenization (20·7 MPa followed by 3·5 MPa), addition of phosphate stabilizers (0·08% w/v) or homogenization at a high temperature (65 °C). Whilst homogenized and unhomogenized milks reacted similarly to the addition of Ca, phosphate stabilizers, sulphydryl-blocking and oxidizing agents, the effects of season, addition of urea or formaldehyde were different for homogenized milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 3 , August 1983 , pp. 291 - 300
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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