+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Heat stability of milk



Heat stability of milk



Dairy Guide 10(7-9): 45-46



Heat stability of milk is influenced by pH, and presence and amount of Ca, Mg, Na, K, P, phosphate, citrate and protein. Whey proteins start to denature at approx. 60 degrees C and dimeric beta -lactoglobulin is cleaved under the action of heat to monomeric form, with free -SH groups. Cleavage of beta -lactoglobulin favours polymerization reactions with kappa -casein at pH 6.7-7.0. At lower pH, direct denaturation of whey proteins occurs.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 001850146

Download citation: RISBibTeXText


Related references

The stability of milk protein to heat. II. Effect on heat stability of ageing milk at different temperatures. J Dairy Res 33(1): 83-91, 1966

The stability of milk protein to heat. I. Subjective measurement of heat stability of milk. J Dairy Res 33(1): 67-81, 1966

The stability of milk protein to heat. III. Objective measurement of heat stability of milk. J Dairy Res 33(1): 93-102, 1966

Study of heat stability of milk proteins. II. Effect of salt balance changes on heat stability and properties of milk proteins. Trudy, Litovskii Filial Vsesoyuznogo Nauchno issledovatel' skogo Instituta Maslodel' noi i Syrodel' noi Promyshlennosti 9: 95-101, 227, 1974

Heat stability of concentrated milk: enhancement of initial heat stability by incorporation of food grade lecithin. Journal of Food Technology 20(1): 97-105, 1985

Some features of the heat stability of concentrated milk part 4 the effect of the alpha s 2 caseins on the heat stability. Netherlands Milk and Dairy Journal 32(3-4): 255-257, 1978

Some features of the heat stability of concentrated milk. III. Seasonal effects on the amounts of casein, individual whey proteins and NPN and their relation to variations in heat stability. Netherlands Milk and Dairy Journal 28(3/4): 186-202, 1974

Studies on the heat stability of milk protein. I. Interconversion of type A and type B milk heat-stability curves. Journal of Dairy Research 41(3): 349-358, 1974

Heat stability of milk: influence of modification of lysine and arginine on the heat stability-pH profile. Journal of Dairy Research 49(4): 607-617, 1982

Studies on the heat stability of milk protein part 3 effect of heat induced acidity in milk. Journal Of Dairy Research: 73-88, 1975

Some features of the heat stability of concentrated milk part 3 seasonal effects on the amounts of casein individual whey proteins and nonprotein nitrogen and their relation to variations in heat stability. Netherlands Milk & Dairy Journal 28(3-4): 186-202, 1974

Studies on the heat stability of milk proteins. I. Heat induced changes in protein of skim milk. Korean Journal of Food Science and Technology 15(1): 37-45, 1983

Studies on the heat stability of milk protein. III. Effect of heat-induced acidity in milk. Journal of Dairy Research 42(1): 73-88, 1975

Oxidation stability and sensoric condition of high heat-, medium heat- and low heat spray-dried whole milk. Osterreichische Milchwirtschaft 36(17, Beilage 2): 9-16, 1981

Studies on the heat stability of mixtures of milk and whey proteins. II. Factors in preheated skim-milk contributing to the heat stabilization of the mixtures. Journal of the Agricultural Chemical Society of Japan 46(11): 549-554, 1972