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Factors affecting the ethanol stability of bovine skim-milk

VI. Effect of concentration

Published online by Cambridge University Press:  01 June 2009

David S. Horne  and
Thomas G. Parker
David S. Horne
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
Thomas G. Parker
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

The ethanol (EtOH) stability characteristics of skim-milk concentrates were found to be governed by their chloride ion content. This effect appeared to be largely one of ionic strength. At pH values around 7·0 and above, EtOH stability showed a linear decrease with increasing chloride content but at pH values < 7 the relationship was non-linear. This empirical observation allows the EtOH stability of a skim-milk concentrate to be predicted from simple measurements on the original milk sample. Moreover, predicted increases in the EtOH stability of concentrated milks were obtained when the levels of monovalent ions in the system were reduced either by dialysis before or after concentration or by ultrafiltration.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 4 , November 1983 , pp. 425 - 432
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

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