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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
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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

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References

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