Hostname: page-component-848d4c4894-pjpqr Total loading time: 0 Render date: 2024-07-02T21:33:51.218Z Has data issue: false hasContentIssue false
  • English
  • Français

715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat

Published online by Cambridge University Press:  01 June 2009

J. C. D. White  and
D. T. Davies
J. C. D. White
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
D. T. Davies
Affiliation:
The Hannah Dairy Research Institute, Kirkhill, Ayr
Get access Rights & Permissions [Opens in a new window]

Extract

1. The variation in the stability of milk protein to heat and the relationship between milk composition and heat stability were examined.

2. The coagulation times of the majority of the milk samples decreased by a factor of about 3 with an increase in temperature of 10°C. over the range 130–150°C. Because of the general proportionality of the coagulation times at 130, 140 and 150°C., the coagulation time at 130°C. only were used as a measure of the stability of the samples to heat.

3. The coagulation times of herd bulk milks ranged from 17·2 to 59·0 min. at 130°C., whereas the range for samples from individual cows was 0·6–86·2 min.

4. Samples of colostrum were very unstable to heat, and milk from cows in late lactation tended to have the longest coagulation times, but otherwise there was little relation between the heat stability of milk and the stage of lactation of the cow.

5. Although colostrum samples were comparatively rich in ionized calcium, their marked instability to heat appeared to be caused solely by their high content of lactalbumin plus lactoglobulin.

6. The stability to heat of the calcium caseinate-calcium phosphate complex in all samples, other than colostrum, could not be closely related either to the concentration and composition of the complex or to the composition and salt-balance of the aqueous phase.

7. When the calcium phosphate content of the caseinate complex was relatively low, the heat stability of the complex tended to be inversely related to the concentration of ionized calcium in the milk, but in general coagulation time was not related to the concentration of ionized calcium.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 2 , June 1958 , pp. 281 - 296
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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

(1)Cole, W. C. & Tarassuk, N. P. (1946). J. Dairy Sci. 29, 421.CrossRefGoogle Scholar
(2)Webb, B. H. & Holm, G. E. (1932). J. Dairy Sci. 15, 345.CrossRefGoogle Scholar
(3)Sommer, H. H. & Hart, E. B. (1919). J. biol. Chem. 40, 137.CrossRefGoogle Scholar
(4)Holm, G. E., Webb, B. H. & Deysher, E. F. (1932). J. Dairy Sci. 15, 331.CrossRefGoogle Scholar
(5)Pyne, G. T. & McHenry, K. A. (1955). J. Dairy Res. 22, 60.CrossRefGoogle Scholar
(6)Burton, H. (1955). J. Dairy Res. 22, 74.CrossRefGoogle Scholar
(7)Burton, H. & Rowland, S. J. (1955). J. Dairy Res. 22, 82.CrossRefGoogle Scholar
(8)Burton, H. (1955). J. Dairy Res. 22, 200.CrossRefGoogle Scholar
(9)Edmonson, L. F. & Tarassuk, N. P. (1956). J. Dairy Sci. 39, 36.CrossRefGoogle Scholar
(10)Tobias, J., Whitney, R. McL. & Tracy, P. H. (1952). J. Dairy Sci. 35, 1036.CrossRefGoogle Scholar
(11)Slatter, W. L. & Van Winkle, Q. (1952). J. Dairy Sci. 35, 1083.CrossRefGoogle Scholar
(12)McGugan, W. A., Zehren, V. F., Zehren, V. L. & Swanson, A. M. (1954). Science, 120, 435.CrossRefGoogle Scholar
(13)Rowland, S. J. (1933). J. Dairy Res. 5, 46.CrossRefGoogle Scholar
(14)Rowland, S. J. (1937). J. Dairy Res. 8, 1.CrossRefGoogle Scholar
(15)Harland, H. A., Coulter, S. T. & Jenness, R. (1952). J. Dairy Sci. 35, 363.CrossRefGoogle Scholar
(16)Harland, H. A., Coulter, S. T., Townley, V. H. & Jenness, R. (1955). J. Dairy Sci. 38, 1199.CrossRefGoogle Scholar
(17)Marsden, A. W. (1953). Lactalbumin and lactoglobulin. Review article no. 15, Dairy Sci. Abstr. 1953, 15, 167.Google Scholar
(18)Wegelin, E. (1952). On the proteins of milk whey. Thesis, University of Utrecht.Google Scholar
(19)Larson, B. L. & Rolleri, G. D. (1955). J. Dairy Sci. 38, 351.CrossRefGoogle Scholar
(20)Engel, H. & Schlag, H. (1924). Milchw. Forsch. 2, 1.Google Scholar
(21)Davies, W. L. (1939). The Chemistry of Milk, 2nd ed. p. 317. London: Chapman and Hall Ltd.Google Scholar
(22)Sommer, H. H. & Hart, E. B. (1922). J. Dairy Sci. 5, 525.CrossRefGoogle Scholar
(23)Sommer, H. H. & Hart, E. B. (1926). Wise, agric. Exp. Sta. Res. Bull. no. 67.Google Scholar
(24)Mantovani, G. (1938). Igiene mod. 16, 351. Cited in Dairy Sci. Abstr. 1939–40, 1, 359.Google Scholar
(25)Sandelin, A. E. (1943). Svenska Mejeritidn. 35, nos. 18–20. Cited in Dairy Sci. Abstr. 1946–47, 8, 119.Google Scholar
(26)Seekles, L. & Smeets, W. T. G. M. (1947). Ned. melk- en Zuiveltijdschr. 1, 7.Google Scholar
(27)Cenni, B. & Frateschi, T. L. (1954). Ann. Fac. Med. vet. Pisa, 7, 269. Cited in Dairy Sci. Abstr. 1955, 17, 706.Google Scholar
(28)Smeets, W. T. G. M. (1952). The determination of the calcium ions concentration in milk ultrafiltrate. Thesis, University of Utrecht.Google Scholar
(29)Smeets, W. T. G. M. & Seekles, L. (1952). Nature, Lond. 169, 802.Google Scholar
(30)Seekles, L. & Smeets, W. T. G. M. (1954). Lait, 34, 610.CrossRefGoogle Scholar
(31)Boogaerdt, J. (1954). Nature, Lond. 174, 884.Google Scholar
(32)Smeets, W. T. G. M. (1955). Ned. melk- en Zuiveltijdschr. 9, 249.Google Scholar
(33)Torboli, A. (1945). Boll. Soc. ital. Biol. sper. 20, 445. Cited in Dairy Sci. Abstr. 1949, 11, 100.Google Scholar
(34)Lust, M. (1952). Lait, 32, 241.CrossRefGoogle Scholar
(35)Miyabe, T. & Higashi, Y. (1953). Tech. Bull. Kagawa agric. Coll. 4, 226. Cited in Dairy Sci. Abstr. 1956, 18, 686.Google Scholar
(36)McInerney, T. J. (1920). J. Dairy Sci. 3, 220.CrossRefGoogle Scholar
(37)Miller, P. G. & Sommer, H. H. (1940). J. Dairy Sci. 23, 405.CrossRefGoogle Scholar
(38)Küntzel, A. & Doehner, K. (1940). Kolloidbeihefte, 51, 277. Cited in Chem. Abstr. 1941, 35, 679.Google Scholar
(39)Lampitt, L. H. & Bushill, J. H. (1934). Biochem. J. 28, 1305.CrossRefGoogle Scholar
(40)Ling, E. R. (1936). J. Dairy Res. 7, 145.CrossRefGoogle Scholar
(41)Khambatta, J. S. & Dastur, N. N. (1950). Indian J. Dairy Sci. 3, 147.Google Scholar
(42)Horst, M. G. Ter, (1950). Ned. melk- en Zuiveltijdschr. 4, 246.Google Scholar
(43)Carr, C. W. (1953). Arch. Biochem. Biophys. 46, 424.CrossRefGoogle Scholar
(44)Eilers, H. & Jense, W. F. (1945). Versl. RijkslandbProefst., 's Grav. 50 (15)G, 1081.Google Scholar
(45)Howat, G. R. & Wright, N. C. (1934). Biochem. J. 28, 1336.CrossRefGoogle Scholar
(46)Howat, G. R. & Wright, N. C. (1936). Biochem. J. 30, 1413.CrossRefGoogle Scholar
(47)Patton, S. & Flipse, R. J. (1953). J. Dairy Sci. 36, 766.CrossRefGoogle Scholar
(48)patton, S. (1955) J. Dairy Sci. 38 457.CrossRefGoogle Scholar
(49)Grimbleby, F. H. (1954). J. Dairy Res. 21, 207.CrossRefGoogle Scholar
(50)Patton, S. (1952). J. Dairy Sci. 35, 1053.CrossRefGoogle Scholar
(51)Gould, I. A. (1945). J. Dairy Sci. 28, 367.CrossRefGoogle Scholar
(52)Gould, I. A. (1945). J. Dairy Sci. 28, 379.CrossRefGoogle Scholar
(53)Gould, I. A. (1951). Milk Pl. Mon. 40, (2), 44.Google Scholar
(54)Sandelin, A. E. (1945). Meijerit. Aikakausk. 7, 1. Cited in Dairy Sci. Abstr. 1946–47, 8, 46.Google Scholar
(55)Verma, I. S. & Sommer, H. H. (1950). J. Dairy Sci. 33, 397.Google Scholar
(56)Bernardoni, E. A. & Tuckey, S. L. (1950). J. Dairy Sci. 33, 409.Google Scholar
(57)Harman, T. D. & Slatter, W. L. (1950). J. Dairy Sci. 33, 409.Google Scholar
(58)Hilgeman, M. & Jenness, R. (1951). J. Dairy Sci. 34, 483.Google Scholar
(59)Baker, J. M., Gehrke, C. W. & Affsprung, H. E. (1954). J. Dairy Sci. 37, 643.CrossRefGoogle Scholar
(60)Christianson, G., Jenness, R. & Coulter, S. T. (1954). Analyt. Chem. 26, 1923.CrossRefGoogle Scholar
(61)Holm, G. E., Deysher, E. F. & Evans, F. R. (1923). J. Dairy Sci. 6, 556.CrossRefGoogle Scholar
(62)Whitney, R. McL., Paulson, K. & Murthy, G. K. (1952). J. Dairy Sci. 35, 937.CrossRefGoogle Scholar
(63)Hostettler, H., Rychener, E. & Künzle, L. (1949). Landw. Jb. Schweiz, 63, 31.Google Scholar
(64)Hostettler, H. & Rychener, E. (1949). Proc. 12th Int. Dairy Congr. 2, 175.Google Scholar
(65)Ford, T. F., Ramsdell, G. A. & Landsman, S. G. (1955). J. Dairy Sci. 38, 843.CrossRefGoogle Scholar