Hostname: page-component-77c89778f8-5wvtr Total loading time: 0 Render date: 2024-07-24T23:33:15.498Z Has data issue: false hasContentIssue false
  • English
  • Français

Studies on the heat stability of milk protein: III. Effect of heat-induced acidity in milk

Published online by Cambridge University Press:  01 June 2009

A. W. M. Sweetsur  and
J. C. D. White
A. W. M. Sweetsur
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
J. C. D. White
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
Get access Rights & Permissions [Opens in a new window]

Summary

An examination was made of the effect of varying the protein, lactose and total serum ion content of milk on the rate of production of heat-induced acidity (as measured by pH decrease), on heat stability (as measured by coagulation time), on the relationship between coagulation time and initial pH of milk (as measured by coagulation time-pH curves) and on the interrelationship of these parameters. In addition, the effect on these parameters and their interrelationship of varying the composition and volume of the headspace atmosphere in contact with the milk was investigated. Explanations are proposed for the observed effects on heat stability of varying the composition of milk and the heating conditions, with special reference to the influence of heat-induced acidity.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 1 , February 1975 , pp. 73 - 88
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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

Davies, D. T. & White, J. C. D. (1959). 15th International Dairy Congress, London 3, 1677.Google Scholar
Davies, D. T. & White, J. C. D. (1966 a). Journal of Dairy Research 33, 67.CrossRefGoogle Scholar
Davies, D. T. & White, J. C. D. (1966 b). Journal of Dairy Research 33, 83.CrossRefGoogle Scholar
Feagan, J. T., Griffin, A. T. & Lloyd, G. T. (1966). Journal of Dairy Science 49. 1010.CrossRefGoogle Scholar
Jenness, R. & Koops, J. (1962). Netherlands Milk and Dairy Journal 16, 153.Google Scholar
Morrissey, P. A. (1969). Journal of Dairy Research 36, 343.CrossRefGoogle Scholar
Patton, S. (1955). Journal of Dairy Science 38, 457.CrossRefGoogle Scholar
Pyne, G. T. & McHenry, K. A. (1955). Journal of Dairy Research 22, 60.CrossRefGoogle Scholar
Rose, D. (1961 a). Journal of Dairy Science 44, 430.CrossRefGoogle Scholar
Rose, D. (1961 b). Journal of Dairy Science 44, 1405.CrossRefGoogle Scholar
Rose, D. (1961 C). Journal of Dairy Science 44, 1763.CrossRefGoogle Scholar
Rose, D. (1963). Dairy Science Abstracts 25, 45.Google Scholar
Sweetsur, A. W. M. & White, J. C. D. (1974). Journal of Dairy Research 41, 349.CrossRefGoogle Scholar
Sweetsur, A. W. M. & White, J. C. D. (1975). Journal of Dairy Research 42, 57.CrossRefGoogle Scholar
Tessier, H. & Rose, D. (1964). Journal of Dairy Science 47, 1047.CrossRefGoogle Scholar
Tumerman, L. & Webb, B. H. (1965). In Fundamentals of Dairy Chemistry, p. 555. (Eds Webb, B. H.and Johnson, A. H..) Westport, Conn.: Avi Publishing Co.Google Scholar