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Influence of sulphydryl group interactions on the heat stability of homogenized concentrated 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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Summaby

The heat stability of homogenized concentrated milk was found to be more susceptible than that of unhomogenized concentrated milk to changes in the ratio of β-lactoglobulin to κ-casein which were deliberately designed to alter the extent of disulphide-linked complex formation during heating. When sulphydryl group interactions were prevented by the addition to the milk before homogenization of blocking or oxidizing agents, homogenization did not change the heat stability of subsequently concentrated milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 3 , August 1983 , pp. 301 - 308
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

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