Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-24T06:41:19.558Z Has data issue: false hasContentIssue false
  • English
  • Français

Heat stability in concentrated and non-concentrated milks - the effect of urea and β-lactoglobulin levels and the influence of preheating

Published online by Cambridge University Press:  01 June 2009

R. John Pearce
R. John Pearce
Affiliation:
Dairy Research Laboratory, CSIRO, Highett, Victoria 3190, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

Heat stability as a function of pH has been studied in concentrated and non-concentrated milk systems. The influence of preheating has also been examined. The concentration of β-lactoglobulin has been shown to affect markedly the heat stability behaviour in both systems but with different characteristics. Increasing the level of urea resulted in increased heat stability in non-concentrated milks, but corresponding concentrated milks showed a small decrease in maximum heat stability. It has not been possible to extrapolate heat stability data from nonconcentrated to concentrated milks.

Type
Section E. Applied aspects of milk protein research
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 385 - 386
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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

De Koning, P. J., Koops, J. & Van Rooijen, P. J. (1974). Netherlands Milk and Dairy Journal 28, 186.Google Scholar
Muir, D. D. & Sweetsur, A. W. M. (1976). Journal of Dairy Research 43, 495.CrossRefGoogle Scholar
Newstead, D. F., Conaghan, E. F. & Sanderson, W. B. (1976). New Zealand Journal of Dairy Science and Technology 11, 223.Google Scholar
Rose, D. (1961). Journal of Dairy Science 44, 1405.CrossRefGoogle Scholar
Tessier, H. & Rose, D. (1964). Journal of Dairy Science 47, 1047.CrossRefGoogle Scholar