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The stability of milk protein to heat: III. Objective measurement of heat stability of milk

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, Ayr, Scotland
D. T. Davies
Affiliation:
The Hannah Dairy Research Institute, Ayr, Scotland
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Summary

An objective test has been developed to help in assessing the value, as a method for determining the heat stability of milk, of the subjective test described by Davies & White (1966a). The objective test showed that coagulation time, as determined by the subjective test, is a reasonably accurate measure of the induction period that precedes the onset of initial rapid coagulation, but that coagulation proceeds in 2 different ways depending primarily on whether the coagulation of the milk is good (initial clots large) or poor (initial clots small). The latter finding confirms the view that in studying heat stability these 2 categories of milk should be examined separately.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 1 , February 1966 , pp. 93 - 102
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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References

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