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Seasonal changes in the heat stability of milk from creamery silos in south-west Scotland

Published online by Cambridge University Press:  01 June 2009

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

The heat stability of the milk supply to manufacturing creameries in south-west Scotland was examined over 15 months from Nov. 1975 to Jan. 1977. For all but 2 months of this period the heat stability of the milk was very highly significantly correlated with the naturally occurring level of urea. Between 72 and 90% of the variation of coagulation time (CT), measured at the natural milk pH, was accounted for by changes in milk urea alone. For a short period, in May and June, the CT of the milk at natural pH fell within the minimum of the CT–pH profile, but insufficient data were available to allow the occurrence of this phenomenon to be related to changes in milk composition.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 2 , June 1978 , pp. 183 - 190
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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