Section 1
Chapter 348

Effect of adding kappa -casein, beta -lactoglobulin and SH-blocking agents on the heat stability of milk

Yaroshkevich, A.P.; Yusef, A.M.

Doklady TSKhA Sel' skokhozyaistvennaya Akademiya imeni KA Timiryazeva 190: 83-86


Accession: 000347144

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Addition of beta -lactoglobulin (1 mg N/ml) reduced the heat stability of skim-milk. The greatest reduction (from 28 to 1 min) was observed at pH 6.3. Addition of kappa -casein (3 mg/ml), on the other hand, increased the heat stability, especially at pH 6.8 (from 12 to 50 min). After addition of 3 mM N-ethylmaleimide as SH-blocking agent, heat stability fell at all pH values except 6.92; the greatest reduction in heat stability was at pH 6.3, the effect being less marked at pH 6.4 and 6.5.

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